Desserts

Blueberry Doughnut Muffins

Pass the Cocoa
June 24, 2013
1

Light, fluffy doughnut-like muffins bursting with blueberry and a kick of lemon glaze.

12
zest of 2 lemons (4 – 6 tablespoons lemon juice)
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*

*Note: For a more intense kick of lemon, feel free to substitute more lemon juice for the water in the glaze recipe.
1. Preheat the oven to 425 degrees F. Line a standard muffin tin with muffin cups. 2. In a medium bowl, combine the lemon zest and sugars until moist and fragrant. 3. In the bowl of a stand mixer fitted...
See the full directions on my site
Nutritions

Calories
297

Sodium
228mg
9% DV

Fat
11g
18% DV

Protein
4g
9% DV

Carbs
43g
14% DV

Fiber
1g
7% DV
Breakfast Baked

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