There’s only a little over a month of summer break left. I think I’ve done my share of baking this past summer already, but I still have a long to-do list before school starts again. I have about 9 macaron orders on hold and two birthday cakes to do in September. I’m tired…but I still like it. I will admit that I get really lazy at times (hence the 9 backed-up orders) and get tired of making the same thing, but at the same time knowing that someone wants my baked goodies makes everything so much better. I’m getting there!
Summer’s not over yet, so I won’t make a post on that just yet. But what is almost over is blueberry season. It’s sad because blueberries are my favorite berries! I’m trying to take advantage of blueberry season, so I keep buying blueberries…then as I result I have to keep finding new recipes to use up these pints and pints of blueberries. I’m not complaining, though =).
After gawking (hehe) through foodgawker, I found these doughnut blueberry muffins with a lemon glaze. I’ve made regular doughnut muffins, and I was pretty pleased with the results. Doughnut muffins are kind of like cake doughnuts in muffin form and not fried. It’s definitely less greasy. I loved these muffins (even though I did sort of overbake them a little bit). I loved the flavors and the combination of the lemon zest and blueberries, and the glaze was perfect with the rest of the muffin. I think I’ll probably try using lemon juice instead of water for the glaze, just because I love the extra tartness =). Yummy, and totally perfect for this summer season!
Blueberry Doughnut Muffins with a Lemon Glaze
Makes 12 muffins (I had enough for an extra mini loaf)
From My Baking Addiction
For the 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 cup fresh blueberries
For the glaze:
3 tablespoons unsalted butter; melted
1 cup powdered sugar; sifted
1/2 teaspoon pure vanilla extract
1 teaspoon lemon juice
1 teaspoon warm water
1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
2. For the muffins: In a bowl, mix together the lemon zest and sugars (granulated and brown). Use your fingertips or a fork to incorporate the zest and sugars together. (It smells great huh!!)
3. In a large bowl, cream together the butter, vegetable oil, and lemon sugar (from step two) until smooth. Add the eggs and vanilla; beat to combine.
4. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Stir the flour mixture into the wet mixture alternately with the milk, beginning and ending with the flour. Make sure everything is throughly combined, being careful to not over mix. Fold in the blueberries.
5. Pour the batter evenly into the prepared pans, filling the cups until they are 3/4 full. Bake them for 15 to 17 minutes, or until they’re a pale golden brown , or until a toothpick inserted into the center of a cupcake comes out clean.
6. Meanwhile, for the glaze: mix together the melted butter, powdered sugar, vanilla, lemon juice, and water. Whisk until smooth.
7. When the muffins are slightly, dip the top of the muffin into the glaze, and set on a wire rack (make sure you put something under the rack because it will drip!) and allow the glaze to harden. If you have extra, double dip and glaze your muffins twice!
8. Serve warm, or let them cool completely on a rack. Muffins will keep at room temperature for about a day. Enjoy!
Until next time,
Soli Deo Gloria, and happy reading, eating, and baking!