Name: Lemon Blueberry Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10
Cuisine: American
Ingredients: 2 lemons ($1.16); 1 ¾ cup all-purpose flour* ($0.36); 1 tsp baking powder ($0.06); 1 tsp baking soda ($0.04); ½ tsp salt ($0.02); ¼ tsp cinnamon ($0.03); 1 cup granulated sugar ($0.40); 4 tbsp salted butter, melted ($0.49); 2 Tbsp cooking oil ($0.08); ½ cup plain yogurt, room temperature ($0.62); 2 large eggs, room temperature ($0.74); 1 ½ tsp vanilla extract ($0.95); 1 cup blueberries ($1.50); 1 cup powdered sugar* ($0.55); 2 Tbsp lemon juice ($0.00); 1 tsp lemon zest ($0.00)

1 Preheat the oven to 350°F / 180C / 160C fan or Gas Mark 4. Wash, zest and juice the lemons. Set the lemon zest and the lemon juice to the side.

2 In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) until well combined.

3 In a separate bowl, combine the sugar, melted butter, and oil. Use a hand mixer to beat the ingredients together until combined. Now add the room temperature yogurt, room temperature eggs, vanilla extract, 2 Tbsp of lemon juice, and 2 tsp of lemon zest. Blend together using the mixer to combine.

4 Pour the wet ingredients into the same bowl as the dry ingredients. Stir both together until just combined. Be careful not to overmix at this point.

5 Add the blueberries to the bowl and fold them into the batter until just combined.

6 Divide the batter between ten or twelve greased or lined muffin wells.

7 Bake the muffins for 25 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling.

8 While the muffins are cooling, make the glaze. In a small bowl combine the powdered sugar, 2 Tbsp of lemon juice, and 1 tsp of lemon zest. Drizzle the glaze over the muffins once they're fully cooled. Enjoy!