Heat overn to 375 degrees F Gernerously grease muffin tin with butter.

In large mixing bowl, combine flour, baking soda and sugar.

Using paddle attachment of electric mixer, beat butter into flour mixture for a few minutes, until mixture looks like the texture of cornmeal.

In small mixing bowl, add milk, egg and vanilla extract; gently whisk with fork for a couple seconds.

On low speed, add milk mixture, blueberries and walnuts to flour mixture and beat until just incorporated, about 30 seconds.With spatula, scrape down sides and give in a final stir.

Fill cups to 3/4 full.

Optional, sprinkle tops with turbinado sugar.

Bake for 22 mins until tops are golden brown.

Let cool and remove from tins.

To prepare drizzle, beat together powdered sugar, butter, vanilla extract until desired consistency. with frosting bag or ziplock bag (with corner snipped off) drizzle back and forth over tops of scuffins.