Glazed Lemon Blueberry Doughnut Muffins
Blueberries are definitely my favorite berries to bake with. As much as I love the other berries (strawberries, raspberries, blackberries, etc.), blueberries are the easiest to bake (no seeds to worry about!) and the most forgiving (meaning that they don’t go bad in the refrigerator after a few days!). And blueberries muffins? Oh – how can I say no to them? They’re my absolute favorite, breakfast, snacks, or brunch – you just name them. I have yet found a recipe though, that I like, without using a ton of butter. My favorite one so far is these Blythe’s Blueberry Muffins, because they are simple like muffins should be – with lots of blueberries, and moist and gorgeous tender crumbs. With 1/2 cups of butter, they fall under occasional treats. These ones caught my eyes several months ago, and I knew that I had to try them while the berries season is still here.
I love the combination of the blueberries and lemon, and I definitely wanted the lemon flavor to be strong, so I used all lemon juice in the icing, but if you wanted something a little subdued, you can substitute half with warm water. I also had just recently switched to using unbleached organic all purpose flour, so the new flour that I have been using actually has a significantly darker color than its all-white conventional all purpose flour, so I was a little skeptical to see how they would work in the recipe. But it absolutely had no impact on its tender, moist texture. The batter was pretty dark; it almost looked like I used all whole-wheat flour, but somehow the color lightened up after baking.
I am actually pretty impressed at how it turned out, and loved that this recipe used half oil, and half butter. I also believe that it will be versatile enough to be made into other flavors, and can be made into baked doughnuts. I may need to break out my doughnuts pan and make these into delightful little doughnuts. If you’re looking for other baking inspirations, make sure you check out Jaida’s blog for other fabulous recipes using summer fruits!
Glazed Lemon Blueberry Doughnut Muffins
Yield: 12-18 muffins
Zest of 2 lemons
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 to 1-1/2 cup fresh blueberries
3 tablespoons unsalted butter; melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon pure vanilla extract
2 tablespoon freshly squeezed lemon juice
Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
In a medium bowl, combine the lemon zest and sugars. Use your fingertips to incorporate the zest into the sugars until it is moist and fragrant.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.
In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in the blueberries.
Spoon the batter evenly into the prepared pan, filling the cups nearly full.
Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla, lemon juice and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. If you have leftover icing, you can also double-dip the muffins. I only dipped mine once, and used up almost 90% of the icing.
Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
Slightly adapted from Baking Addictions