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 …