Blueberry Doughnut Muffins with Lemon Glaze

Welcome to July! I’m not really sure what happened to June, but I intend to savor every remaining moment of what is left of our summer! We went early morning blueberry picking with some friends this week. Que this recipe for blueberry doughnut muffins with a lemon glaze. I searched “blueberry recipes” and this one from My Baking Addiction caught my eye. The hint of lemon in the glaze, along with a dense texture, make this recipe a keeper!

We have found a great patch, The Berry Patch, for all you KC locals. They always have the sweetest berries and it’s a fun experience for the kids. The patch was absolutely packed and they get picked out often, so plan ahead! This is a fun yearly tradition for us.

The ingredients in this recipe are ones you probably already have in your pantry, with the addition of lemons and blueberries. Hard to beat the taste and beauty of freshly picked!

Blueberry Doughnut Muffins

Ingredients:

• zest of 2 lemons
• 1/2 cup white sugar
• 1/3 cup brown sugar
• 1/4 cup butter, softened
• 1/4 cup oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 2/3 cup 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

Glaze Ingredients:

• 3 Tablespoons melted butter
• 1 cup powdered sugar, sifted
• 1/2 teaspoon pure vanilla extract
• 1 Tablespoon fresh squeezed lemon juice
• 1 Tablespoon warm water

Instructions:

1. Preheat oven to 425*. Line muffin tin or spray with non-stick spray.
2. Combine lemon zest and white and brown sugars in a medium sized bowl. Incorporate.
3. Add butter and oil to sugars and beat. Then add eggs and vanilla and combine. I used an electric hand mixer.
4. In a separate bowl, combine flour, baking powder, baking soda, and salt. Add the flour mixture and the milk a little at a time to the wet ingredients. Start with the flour and end with the flour. Fold in the blueberries carefully.
5. Spoon the batter into muffin cups and fill almost to the top.
6. Bake for 15-17 minutes. Mine took 16 minutes to become slightly golden brown and cooked through in the middle. I would start watching them around 13 minutes.
7. Allow muffins to cool. Make glaze by combining all ingredients and whisk until smooth.
8. Turn the cooled muffin upside down and dip into the glaze.

Here they are right out of the oven..

< And with the glaze...

We ate these with breakfast burritos for dinner. They are basically a dessert muffin, so they could be served at any time! Delicious! We gave a few to our friends that we went blueberry picking with. I also heated one up for breakfast this morning and it was just as good! Let me know what you think if you try them! XO