Lemon and Raspberry Muffin


°Zest of 2 lemons
°1/2 cup granulated sugar
°1 teaspoon baking powder
°1/4 teaspoon of baking soda
°1 teaspoon cinnamon
°3/4 teaspoon salt
°2 cups all-purpose flour
°1/4 cup soft butter
°1/4 cup vegetable oil
°1/3 cup light brown sugar
°2 large eggs
°1 teaspoon vanilla
°1 cup of milk
°1 1/4 cups of fresh blueberries
+For the glaze:
°3 tablespoons of melted butter
°1 cup confectioners' sugar. sieve
°1/2 teaspoon vanilla
°1 tablespoon of lemon juice
°1 tablespoon hot water

*How to make 

Preheat oven to 425 degrees F . Line 12 muffin cups with muffin liners or spray them with nonstick cooking spray.
In a small bowl, mix the lemon peel with the granulated sugar. Use your fingertips to incorporate the peel into the sugar until moist and fragrant.
In a small bowl, whisk together the baking powder, baking soda, cinnamon, salt, and flour. sit aside.
In bowl of stand mixer fitted with the paddle attachment, beat butter, lemon sugar, and brown sugar on medium-high speed until light and fluffy, about 2 minutes.  One at a time, beat the eggs, vanilla and vegetable oil until just combined. Stir the flour mixture into the butter mixture alternating with the milk, beginning and ending with the flour until just blended (don't overmix or the muffin will be stiff). fold in blueberries. 
Divide batter evenly among the prepared muffin cups, smoothing out the tops. Bake the muffins until pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through the baking time. Cool muffins in muffin tin for 5 minutes, then transfer to a wire rack and cool 10 minutes before glaze.
To make the glaze, in a medium bowl, combine the melted butter, confectioners' sugar, lemon juice, vanilla, and water in a medium bowl. whisk until smooth.
When the muffins have cooled slightly, dip the muffin crown into the glaze and let the glaze set. Once solid, dip it a second time, allow it to solidify, and then serve it.

Enjoy !