Lemon Blueberry Donut Muffins
Lemon Blueberry Donut Muffins are lovely in the morning to start the day with. These fluffy breakfast blueberry lemon muffins are soft, tasty, and have the best lemon glaze on top that you will ever taste.
INGREDIENTS:
Zest of 2 lemons
1/2 cup granulated sugar
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
For the Glaze:
3 tablespoons butter, melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon vanilla
1 tablespoon lemon juice
1 tablespoons hot water
DIRECTIONS:
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.
In a small bowl, whisk together the baking powder, baking soda, cinnamon, salt and flour; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, lemon sugar and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time, vanilla and vegetable oil until just combined. Stir in the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour until just combined (do not overmix or muffins will be tough). Fold in the blueberries …
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