Instructions

• Preheat the oven to 425°F. Lightly grease a standard 12-cup muffin tin or line it with 12 paper muffin cups.
• In a medium bowl, combine the zest of 2 lemons, 1/2 cup granulated sugar, and 1/3 cup brown sugar. Use your fingertips to rub the lemon zest into the sugars until the mixture is moist and fragrant.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with an electric mixer, add 1/4 cup softened unsalted butter, 1/4 cup vegetable oil, and the zested sugar mixture. Beat until smooth and combined.
• Add the 2 large eggs and 1 teaspoon pure vanilla extract to the butter mixture and beat just until combined.
• In a separate medium bowl, whisk together 2 2/3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon salt.
• With the mixer on low speed (or by hand), add the flour mixture to the butter mixture alternately with 1 cup milk, beginning and ending with the flour mixture. Mix just until each addition is incorporated and the batter is smooth. Scrape the bowl as needed.
• Gently fold 1 1/3 cups fresh blueberries into the batter with a spatula, taking care not to crush them.
• Spoon the batter evenly into the prepared muffin cups, filling each nearly full.
• Bake for 15 to 17 minutes, or until the tops are a pale golden brown and a cake tester inserted into the center of a muffin comes out clean.
• Remove the muffins from the oven and let them cool in the pan for a few minutes, then transfer the muffins to a wire rack to cool slightly before glazing (they should still be warm but not piping hot).
• In a medium bowl, whisk together 3 tablespoons melted unsalted butter, 1 cup sifted confectioners’ sugar, 1/2 teaspoon pure vanilla extract, 1 tablespoon freshly squeezed lemon juice, and 1 tablespoon warm water until smooth to make the glaze.
• Dip the top (crown) of each slightly cooled muffin into the glaze, set them back on the rack, and allow the glaze to harden. If you want a thicker coating, wait for the first glaze to set and dip the muffin tops again for a double glaze.
• Serve the muffins warm, or cool completely on a rack and store airtight at room temperature for about a day.