June 07, 2016
Breakfast, Fruit, Blueberry,
Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Brunch, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Potluck, Winter, Oven Bake, Vegetarian, Flour, Muffins, Kosher Dairy more
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Preheat the oven to 350 degrees. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
In a medium bowl, combine the lemon zest and sugars. Use your fingertips to incorporate the zest into the sugars until it is moist and fragrant.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.
In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in the blueberries.
Spoon the batter evenly into the prepared pan, filling the cups nearly full.
Bake the muffins for 22-25 minutes, or until they’re a pale golden brown and a cake tester 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 (If you prefer a little more intense kick of lemon, feel free to substitute more lemon juice for the water in the recipe for the glaze).
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
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