Everyone in my family has a love for lemon-berry recipes... Maybe you have noticed from some of the recipes
I have made before, like these or these. Well, this time I wanted to make baked blueberry doughnuts,
but I don't have a doughnut baking pan, so I decided to make blueberry doughnut muffins.
They are the perfect blend between a baked doughnut & a muffin. They are light, fluffy & so yummy!!!
Blueberry Doughnut Muffins
¼ cup Butter
¼ cup Vegetable Oil
½ cup Sugar
1/3 cup Brown Sugar
2 teaspoons Vanilla Extract
2 2/3 All-Purpose Flour
1 ½ teaspoons Baking Powder
¼ teaspoon Baking Soda
1 teaspoon Cinnamon
½ teaspoon Salt
1 cup Milk
1 1/3 cup Fresh Blueberries
Ingredients for the Lemon Glaze...
1 cup Powdered Sugar
1 Lemon, zested & juiced
Preheat the oven to 425 degrees. Line muffin pans with baking liners.
Mix together the butter, oil, sugar & brown sugar until creamy and smooth.
Mix in the eggs & vanilla.
In a medium bowl, whisk the flour, baking powder, salt & cinnamon.
Alternately mix in the milk and the flour mixture three times, starting and ending with the flour mixture.
Gently fold in the blueberries. Scoop the batter into the baking liners, filling them 3/4 of the way.
Bake the muffins for 15-18 minutes, until they are golden brown and a toothpick comes out clean.
Allow muffins to cool.
To make the lemon glaze...
Put the powdered sugar & lemon zest in a bowl.
Gradually whisk in the lemon juice until the glaze is the desired thickness.
If the glaze is too thin, add more powdered sugar. If it is too thick, add a little bit of lemon juice or water.
Whisk until the glaze is smooth.
Once the muffins are cool, spoon 1-2 coats of the glaze on the top of each muffin.
Allow the glaze to harden before serving.