Blueberry Doughnut Muffins

Ingredients:

For the Muffins

 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 teaspoon pure vanilla extract
 2 2/3 cups all-purpose flour
 1 1/2 teaspoons baking powder
 1/4 teaspoon baking soda
 3/4 teaspoon salt
 1 cup milk
 1 1/3 cup fresh blueberries

For the Glaze

 3 tablespoons unsalted butter; melted

 1 cup confectioners’ sugar; sifted
 1/2 teaspoon pure vanilla extract
 1 tablespoon freshly squeezed lemon juice
 1 tablespoon warm water

Directions:

1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper
muffin cups.
2. 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.
3. 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.
4. 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.
5. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
6. Bake the muffins for 15 to 17 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.
7. In a medium bowl, prepare the glaze by mixing together the melted butter,
confectioners’ sugar, vanilla, lemon juice and water. Whisk until smooth.
8. 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.
9. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room
temperature for about a day.
Notes:

 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.