Ingredients
- zest of 2 lemons
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 2/3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 cup milk
- 1 1/3 cup fresh blueberries
For the Glaze
- 3 Tbsp unsalted butter; melted
- 1 cup confectioners’ sugar; sifted
- 1/2 tsp pure vanilla extract
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp warm water
Instructions
- Preheat the oven to 425°Line a standard muffin tin, or two mini muffin tins with paper liners.
- In a medium bowl, combine the lemon zest and sugars until well mixed and moist.
- In the bowl of a stand mixer fitted, using the paddle attachment, cream together the butter, oil, and sugars until smooth. Add the eggs and vanilla, mixing until well combined.
- In another medium bowl, combine the flour, baking powder, baking soda and salt.
- Add the flour and butter alternately, beginning and ending with flour. Gently fold in the blueberries
- Spoon the batter evenly into the muffin tins, about 3/4 full.
- Bake the muffins for 15 to 17 minutes (10-12 minutes for miniature), or until light golden brown and a toothpick inserted into the middle of one of the center muffins comes out clean.
- In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla, lemon juice and water. Whisk until smooth.
- When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Then, dip them a second time!!
- Serve warm, or cool on a rack and wrap airtight.
Notes
Source: My Baking Addiction
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