Ingredients
Zest of 2 lemons
- 1/2 cup granulated suga
- 1 ½ teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 2 ⅔ cups all-purpose flour
- 1/4 cup butter, softened
- 1/4 cup vegetable oil
- 1/3 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 ⅓ cup fresh blueberries
For the Glaze:
- 3 tablespoons butter, melted
- 1 cup confectioners’ sugar; sifted
- 1/2 teaspoon vanilla
- 1 tablespoon lemon juice
- 1 tablespoons hot water
How To Make Lemon Blueberry Muffins
Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In a small bowl, combine the lemon zest and granulated sugar. Use your fingertips to incorporate the zest into the sugar until it is moist and fragrant.
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