Blueberry Lemon Donut Muffins

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh
  • 1 tsp Lemon, zest

• Condiments

  • 3 1/2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 cup Confectioners' sugar
  • 1/2 tsp Salt
  • 2/3 cup Sugar
  • 2 cup Whole wheat or all-purpose flour, White

• Dairy

  • 1/3 cup Butter
  • 1 1/8 cup Milk

Found on a-kitchen-addiction.com

Ingredients

• 2 C white whole wheat or all-purpose flour
• 1½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ⅔ C sugar
• 1 tsp lemon zest
• ⅓ C butter, melted and cooled
• 1 C milk
• 3 tbsp fresh lemon juice
• 1 C fresh blueberries
• 1 C confectioners sugar
• 2 tbsp milk
• ½ tbsp fresh lemon juice

Directions

• Preheat oven to 375. Spray a mini muffin tin with non-stick cooking spray.
• In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest.
• Stir in butter, milk, and lemon juice until combined. Stir in blueberries.
• Spoon batter into prepared muffin tin. Fill about ¾ full. I used about 1 tablespoon of batter per cup.
• Bake for 5-7 minutes or until edges just start to turn golden brown. Move to a wire rack to cool.
• While donut muffins are cooling, prepare the glaze. Stir together confectioners sugar, milk, and lemon juice until smooth.
• Dip tops of donut muffins in glaze. Allow glaze to harden and serve.