BLUEBERRY DONUT 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 tsp. baking powder….............…………1/4 tsp. baking soda
3/4 teaspoon salt…………………….…………1 cup milk
1-1/2 cup fresh blueberries……….………….1/2 tsp nutmeg
NOTE: for SUGAR-FREE, substitute an equal of amount of plain white Splenda (not baking blend) and brown Splenda
For the Glaze
3 TB melted butter……................……….….1 cup powdered sugar
1/2 tsp pure vanilla extract………………….1 TB lemon juice
1 TB warm water
SUGAR-FREE GLAZE: Substitute 3/4 cup plain white Splenda and 1/4 cup cornstarch for the powdered sugar.
***
Preheat oven to 425. Spray standard muffin tin, or line with 12 paper muffin cups.
In medium bowl, combine lemon zest, nutmeg and sugars with pastry cutter or 2 forks. Use your fingertips to incorporate the zest into the sugars until it is moist and fragrant.
In an electric mixer, cream together butter, vegetable oil, and sugars until smooth. Add eggs and vanilla, beating to combine.
In medium bowl, combine flour, baking powder, baking soda and salt. Stir flour mixture into butter mixture alternately with milk, beginning and ending with the flour and making sure everything is thoroughly combined. Gently fold in blueberries with a rubber scraper. Spoon batter evenly into prepared pans, filling the cups nearly full.
Bake muffins for 13-17 minutes, or until pale golden brown and a cake tester inserted comes out clean.
GLAZE: In medium bowl, whisk all glaze ingredients together until smooth. When muffins have cooled slightly, dip muffin tops into glaze and let glaze harden. You can leave them as-is or go for the double dip. **