Ingredients:
Zest of 2 lemons
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
2 2/3 cups all-purpose flour
1/4 cup softened butter
1/4 cup vegetable oil
1/3 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup milk
1 1/3 cups fresh blueberries
For the Glaze:
3 tablespoons melted butter
1 cup sifted confectioners’ sugar
1/2 teaspoon vanilla extract
1 tablespoon lemon juice
1 tablespoon hot water
Instructions:
Preheat the oven to 425 degrees
Line 12 muffin cups with muffin liners or grease with nonstick cooking spray.
The granulated sugar and lemon zest should be combined in a small bowl. Work the zest into the sugar with your hands until it becomes moist and fragrant.
In another small bowl, whisk together the baking powder, baking soda, cinnamon, salt, and flour. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, lemon sugar, and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract and vegetable oil, until just combined.
Alternately stir in the flour mixture and the milk combination, starting and finishing with the flour mixture.
Mix until just combined; avoid overmixing to prevent tough muffins.
Gently fold in the fresh blueberries.
Divide the batter equally among the prepared muffin cups, smoothing the tops. Bake for 15 to 17 minutes, rotating the muffin tin halfway through baking time, until the muffin tops are pale golden and springy to the touch.
After five minutes of cooling in the muffin tray, move the muffins to a wire rack and let them rest for a further ten minutes before glazing.
To make the glaze, mix together the melted butter, sifted confectioners’ sugar, vanilla extract, lemon juice, and hot water in a medium bowl. Whisk until smooth.
After the muffins are slightly cold, dip the muffin crowns into the glaze and let it set. Dip a second time and allow the glaze to harden completely.
Serve the Lemon Blueberry Muffins and enjoy!
Note: You can store the muffins in an airtight container for a few days.