Tuesday, July 24, 2012

Lemon Blueberry Muffins with Lemon Cream Cheese Glaze

I made these muffins a few weekends ago for a girls brunch and they turned out so yummy I had to share. The muffins are thick moist and almost donut like in texture. The use of the coconut oil instead of vegetable oil adds a bit of luxury to the recipe, plus coconut oil is super healthy. And the glaze is bright, fresh and oh so delicious. I think it's the perfect summer muffin.

Lemon Blueberry Donut Muffins
zest of 2 large lemons
1/2 cup granulated sugar
1/3 cup brown sugar
1/4 cup unsalted butter, softened
1/4 cup coconut oil
2 large eggs
1 teaspoon pure vanilla extract
2 2/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup milk
1 1/3 cup fresh blueberries

Preheat oven to 415 degrees. Line a muffin tin with 12 paper muffin cup. In a medium bowl, combine the lemon zest and sugars. Use your fingertips to incorporate the zest into the sugars. Combine until moist and fragrant.

In a large mixing bowl, cream together the butter, coconut oil and sugar lemon mixture. Use an electric mixer t combine until smooth. Add the eggs and vanilla. Beat to combine. In a medium bowl, combine the flour, baking powder, baking soda and salt. Add the flour mixture in thirds to the butter mixture alternating with the milk. Beginning and ending with the flour. This is how it should go: 1/3 flour mixture {mix} - 1/2 milk {mix} - 1/3 flour mixture {mix} - 1/2 milk {mix} - 1/3 flour mixture {mix} Once everything is combined gently fold in the blueberries. Spoon the batter evenly into into the muffin cups, filling the cups nearly full. Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester comes out clean.

Lemon Cream Cheese Glaze
3 ounces softened cream cheese
1 teaspoons lemon zest
1 1/2 tablespoon fresh lemon juice {or more if you like it really lemony}
1/4 teaspoon pure vanilla extract
1 1/2 cups sifted powered sugar

With an electric mixer beat cream cheese on medium speed until creamy. Add lemon zest, lemon juice and vanilla, beat until smooth. Gradually add and mix in the powered sugar, beating until smooth.

When the donuts have cooled a little but are still slightly warm, lightly dip the tops into the glaze. I double dipped mine!


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