Tuesday, August 14, 2012

Blueberry Doughnut Muffins

This summer has been pretty hot for me. With this heat comes less baking. I find so many great recipes to make but knowing I have to be in a hot kitchen with the oven on turns me off. But since last weekend has been a busy crazy week, I decided to bake something that's going to perk me up in the mornings. These Blueberry Doughnut Muffins with lemon glaze are a prefect summery treat! Will definitely do the trick to cooling me off from this hazy summer heat.

 The added lemon zest is super refreshing in this recipe. Fresh blueberries are deliciously moist and brust with flavor in your mouth. To top it all off, these yummy blueberry doughnut muffins take a dip in lemon glaze. I double dip my blueberry doughnut muffins! I just love the refreshing flavor of lemons and blueberries.

I'm looking forward to eating one of these babies tomorrow morning. They'll go quick before you know it!


Blueberry Doughnut Muffins 
Yield: 12 muffins Prep Time: 20 minutes Cook Time: 15-17 minutes


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  {I used coconut 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

Preheat the oven to 425°F. 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 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.

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. 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.

Source: My Baking Addiction & adapted from King Arthur

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