Lemon Blueberry Muffins
These light and fluffy lemon blueberry muffins taste just as good—or better!—than any bakery version. Greek yogurt keeps them extra moist, creamed butter creates a wonderfully soft and fluffy texture, and blueberries and lemon add a burst of flavor. The lemony-brown sugar crumb topping adds a sweet finishing touch, but feel free to skip it if desired.
INGREDIENTS:
Zest of 2 lemons
1/2 cup granulated sugar
1 ½ teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
2 ⅔ cups all-purpose flour
1/4 cup butter, softened
1/4 cup vegetable oil
1/3 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup milk
1 ⅓ cup fresh blueberries
For the Glaze:
3 tablespoons butter, melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon vanilla
1 tablespoon lemon juice
1 tablespoons hot water
DIRECTIONS:
Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In a small bowl, combine the lemon zest and granulated sugar. Use your fingertips to incorporate the zest into the sugar until it is moist and fragrant.
In a small bowl, whisk together the baking powder, baking soda, cinnamon, salt and flour; set aside …
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