Last weekend I was in – let’s say – baking mood. All day long. Two recipes turned out pretty good – one was a disaster. I’m not gonna tell you which one :P
These muffins obviously turned out pretty good I think. If you could have tasted them you would agree – pretty sure about that. The combination of lemon and blueberries, sweet and sour – it’s great. Especially the thick lemon frosting was delicious. Definitely gonna make them more often…

INGREDIENTS / ZUTATEN
(12-14 muffins)
For the muffins:
zest of 2 lemons
1/2 cup (100g) sugar
1/3 cup (70g) brown sugar
1/4 cup (60g) butter, softened
1/4 cup (240ml) vegetable oil
2 large eggs
1 tsp. vanilla extract
2 2/3 cups (350g) all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup (240ml) milk
1 1/3 cup (150g) fresh blueberries
For the glaze:
3 tsp. butter, melted
1 cup (130g) confectioner’s sugar
1/2 tsp. vanilla extract
2 tbsp. fresh lemon juice
(12-14 Muffins)
Für die Muffins:
Schale von 2 Zitronen, abgerieben
100g Zucker
70g brauner Zucker
60g weiche Butter
240ml Pflanzenöl
2 große Eier
1 TL Vanille Extrakt
350g Mehl (Type 405)
1 1/2 TL Backpulver
1/4 TL Natron
1/2 TL Salz
240ml Milch
150g frische Blaubeeren
Für die Glasur:
3 TL geschmolzene Butter
130g Puderzucker
1/2 TL Vanille Extrakt
2 EL frischer Zitronensaft


DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 425˚F (225°C). Line a cupcake tin with paper liners.
2. In a medium bowl cream the butter until light and fluffy. Add the oil, lemon cest and the sugars and mix well. Add eggs and vanilla extract and mix well.
3. In a medium bowl combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in the blueberries.
4. Spoon the batter evenly into the prepared paper liners, filling the liners nearly full. Bake the muffins for 15-17 minutes, or until they’re a pale golden brown and a toothpick inserted into the center comes out clean.
5. For the glaze mix the melted butter, the confectioner’s sugar, vanilla extract and the lemon juice in a small bowl. Wisk until smooth. As soon as the muffins have cooled down slightly, brush the glaze on top of the muffins.
1. Den Ofen auf 225°C (425°F) vorheizen. Ein Cupcakeblech mit Papierförmchen bestücken.
2. In einer mittelgroßen Schüssel die Butter aufschlagen, bis sie hell und luftig ist. Öl, Zitronenschale und die Zuckersorten zugeben und verrühren. Eier und Vanille Extrakt zugeben und gut verrühren.
3. In einer Schüssel Mehl mit Backpulver, Natron und Salz vermischen. Nach und nach, abwechselnd mit der Milch zum Butter-Mix zugeben und gut verrühren. Blaubeeren vorsichtig unterheben.
4. Teig in die vorbereiteten Papierförmchen geben, die Förmchen sollten dabei fast voll gefüllt werden. Für 15-17 Minuten backen, oder bis sie goldbraun sind – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt.
5. Für die Glasur die geschmolzene Butter mit dem Puderzucker, Vanille Extrakt und dem Zitronensaft glattrühren. Sobald die Muffins etwas abgekühlt sind, die Glasur mit einem Pinsel auf die Muffins verstreichen.





- zest of 2 lemons
- 1/2 cup (100g) sugar
- 1/3 cup (70g) brown sugar
- 1/4 cup (60g) butter, softened
- 1/4 cup (240ml) vegetable oil
- 2 large eggs
- 1 tsp. vanilla extract
- 2 2/3 cups (350g) all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 cup (240ml) milk
- 1 1/3 cup (150g) fresh blueberries
- 3 tsp. butter, melted
- 1 cup (130g) confectioner’s sugar
- 1/2 tsp. vanilla extract
- 2 tbsp. fresh lemon juice
- Preheat the oven to 425˚F (225°C). Line a cupcake tin with paper liners.
- In a medium bowl cream the butter until light and fluffy. Add the oil, lemon cest and the sugars and mix well. Add eggs and vanilla extract and mix well.
- In a medium bowl combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in the blueberries.
- Spoon the batter evenly into the prepared paper liners, filling the liners nearly full. Bake the muffins for 15-17 minutes, or until they’re a pale golden brown and a toothpick inserted into the center comes out clean.
- For the glaze mix the melted butter, the confectioner’s sugar, vanilla extract and the lemon juice in a small bowl. Wisk until smooth. As soon as the muffins have cooled down slightly, brush the glaze on top of the muffins.
- Enjoy baking!
Made these for breakfast this morning, absolutely delish! thanks
Hi Jill,
happy to hear that! A muffin is always something good to start your day :D
Cheers,
Marc