Heat the oven to 425 degrees Fahrenheit. Put muffin liners in 12 muffin cups or spray them with nonstick cooking spray.
Mix the grated lemon peel with the sugar in a little bowl. Use your fingers to mix the zest with the sugar until it is damp and smells nice.
In a little bowl, mix the baking powder, baking soda, cinnamon, salt, and flour together; then leave it aside.
In a mixing bowl with a paddle attachment, mix together butter, lemon sugar, and brown sugar on medium-high speed until it becomes light and fluffy, which should take around 2 minutes. Add the eggs one by one, along with vanilla and vegetable oil, and mix until just combined. Mix the flour with the butter and milk, alternating between them, starting and finishing with the flour. Mix until just combined, being careful not to overmix to avoid making the muffins tough. Mix the blueberries gently.
Put the same amount of batter into each muffin cup and make sure the tops are even. Bake the muffins for 15 to 17 minutes, until the tops are light golden and bounce back when touched. Rotate the pan halfway through baking. Let the muffins sit in the muffin tin for 5 minutes, then move them to a wire rack to cool for 10 minutes before adding the glaze.
To prepare the glaze, In a bowl, combine the melted butter, powdered sugar, vanilla, lemon juice, and water. Mix until there are no lumps.
Once the muffins have cooled a bit, dip the top of the muffin into the glaze and let it harden. After the first layer hardens, dip the item again and let it harden before serving.
ADVERTISEMENT
