Instructions:
- Preparation:
- Preheat the oven to 425°F. Line 12 muffin cups with liners or grease with nonstick spray.
- Lemon Sugar:
- In a small bowl, combine lemon zest and granulated sugar, rubbing them together until fragrant.
- Dry Ingredients:
- In another bowl, whisk baking powder, baking soda, cinnamon, salt, and flour. Set aside.
- Wet Ingredients:
- In a stand mixer, beat butter, lemon sugar, and brown sugar until fluffy. Add eggs one at a time, then vanilla and vegetable oil. Mix until just combined.
- Alternate adding the flour mixture and milk to the wet ingredients, starting and ending with the flour. Do not overmix. Fold in blueberries.
- Baking:
- Divide the batter into the muffin cups. Bake for 15-17 minutes, rotating halfway through. The muffins should be pale golden and springy.
- Glazing:
- Mix melted butter, confectioners’ sugar, vanilla extract, lemon juice, and hot water in a bowl until smooth.
- Dip the slightly cooled muffins into the glaze, allowing it to harden. Repeat the dipping process for a thicker glaze layer.
- Serving:
- Once the glaze has set, the muffins are ready to be served.
Enjoy your freshly baked Lemon Blueberry Muffins with a delightful glaze!
