Glazed Lemon Blueberry Muffins
Recipe type: Muffin
Total time: 
Serves: 16
  • ¼ cup butter, softened
  • ¼ cup vegetable oil
  • ½ cup granulated sugar
  • ⅓ cup brown sugar
  • Zest of 2 lemons
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • ⅔ cup whole wheat flour (or additional all-purpose flour)
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup 1% or 2% milk
  • 1 cup fresh or frozen blueberries
  • GLAZE:
  • 1 cup confectioner's Sugar/icing sugar
  • 3 Tbsp melted butter
  • ½ teaspoon vanilla extract
  • 1 Tbsp lemon juice
  • 1 Tbsp warm water
  1. Preheat the oven to 425 degrees. Line muffin pans with muffin papers (16-18, depending how large you like your muffins). Set aside.
  2. In a large bowl, beat together the butter, oil, sugar, brown sugar, and lemon zest until creamy and very smooth. Add the eggs and vanilla and beat well.
  3. In a separate bowl, whisk together the flours, baking powder, baking soda, and salt.
  4. Add the flour mixture to the butter mixture alternately with the milk, starting and ending with the flour. Mix just until combined and smooth.
  5. Gently fold in the blueberries. Divide the batter evenly among the prepared muffin tins, filling almost all the way up to the top of the liners. Bake for 14-16 minutes, until lightly browned and a toothpick comes out clean.
  6. Remove the muffins from the oven and place on a cooling rack to cool completely.
  7. While the muffins cool, make the GLAZE: In a small bowl, whisk together the confectioner's sugar, melted butter, vanilla, lemon juice, and warm water until smooth.
  8. To coat the cooled muffins, dip the top of each muffin into the glaze, coating thoroughly. Allow the glaze to set before serving.
  9. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Recipe by Hidden Ponies at