Blueberry Lemon Doughnut Muffins

Usually I'm all about the chocolate and something salty but summer is approaching and blueberry season almost upon us.  Almost.  I couldn't wait so I bought some imported ones...  I know, I feel terrible about it.  Let's just say it's been a long winter season and this Piglet was having a severe craving.  I came across this recipe and KNEW I had to make it.

Tools needed:

• Spatula
• Stand mixer with paddle attachment or electric mixer with large bowl
• Medium bowls
• Zester
• Measuring spoons and cups
• Sifter

Ingredients:
Muffin

• Zest from two medium sized lemons
• 1/2 cup of white sugar
• 1/3 cup brown sugar (I substituted cane sugar and it was still good)
• 1/4 cup unsalted butter at room temperature/softened
• 1/4 vegetable oil (I used olive as it was the only thing in my pantry)
• 2 large eggs
• 1 tsp pure vanilla extract (try not to use the simulated stuff - it really makes a difference)
• 2 2/3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 1 cup milk (I used almond milk and it was ok)
• 1 1/3 cup fresh blueberries (I didn't measure mine - just use as much as you like)

Glaze

• 3 tbsp butter, melted
• 1 cup confectioners' sugar, sifted (I used powdered cane sugar and it gave it a beige hue but still tasted good)
• 1/2 tsp pure vanilla extract
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp warm water (I didn't use water in mine - I wanted more lemon flavor so I substituted this for more lemon juice.  If you prefer a sweeter glaze, then use the water)

Directions
1.  Preheat the oven to 425F.  Lightly grease a 12 cup muffin tin or line with muffin cups.


2.  In medium bowl, combine the lemon zest and sugars.  Use your fingertips or the backside of a large spoon to incorporate/mash the zest into the sugar until the mixture is moist and fragrant.  I was left with small bits of zest that look quite good in the muffin.


3.  In the stand mixer or in large bowl with an electric mixer, cream together the sugar mixture, butter and vegetable oil until smooth.  Add the whole eggs and vanilla extract, beating to combine.


4.  In a medium bowl, sift together the flour, baking powder, salt and baking soda.


5.  Add the flour mixture and milk to the butter/wet mixture in an alternating fashion, beginning with the flour mixture and ending with the flour mixture.  Ex. add some flour mixture, blend together, add some milk, blend together, add some flour, etc.  Just make sure to end with off with blending in the last of the flour mixture.  Make sure everything is combined thoroughly.

6.  Fold in blueberries, being careful not to break them (or else your batter turns purple!).


7.  Spoon batter into the prepared muffin tin cups, filling them neatly (aka. don't leave batter on the pan itself or else it will burn and if you want perfectly rounded muffins, try to smooth off the big lumps on top)

8.  Bake the muffins for 15-20 min or until they're golden brown on top, depending on the strength of your oven.  If you insert a toothpick, it should come out clean (without batter attached).  

9.   Once done baking, let the muffins cool in the pan for a few minutes or until cool enough for you to move over to a cooling rack lined with paper underneath (you can use old newspaper if you'd like - it's just so when you put glaze on, it can drip down onto the paper and not your counter)


10.  In a medium bowl, prepare the glaze by whisking together the butter, confectioners' sugar, vanilla extract, lemon juice and/or water.


11.  When muffins are cooled slightly, dip the top/muffin crown into the glaze and set on the cooling rack.  Allow glaze to dry and harden.  Optional to glaze a second time (I did since there was glaze left over).


12.  Serve warm or cool on the rack completely and store in airtight container.  They will keep in room temperature for only about a day.  Makes 12-15 muffins.


13.  Eat and enjoy!


(Adapted from recipe at My Baking Addiction)

Tons of lemon taste and the fresh blueberries just burst with juice when you bite into it.  Cup of tea or milk and with a good book...  YUM!