Blueberry Doughnut Muffins

There’s something truly magical about a freshly baked muffin, and Blueberry Doughnut Muffins are no exception. I still remember the first time I stumbled upon this delightful recipe in a cozy little café. The aroma of sweet blueberries and warm dough filled the air, instantly making my mouth water. As I took a bite, the soft, fluffy interior and the sweet glaze created an explosion of flavor that danced on my taste buds. These muffins are like a delightful fusion of a classic blueberry muffin and a soft, sugary doughnut, and I knew I had to recreate this experience at home.

Since then, I’ve shared this recipe with family and friends, and it never fails to impress. Whether for breakfast, a snack, or dessert, these Blueberry Doughnut Muffins have become a staple in my kitchen. They’re versatile enough to adapt to any occasion, and the best part? You can whip them up quickly and easily, making them perfect for those spontaneous baking desires. I love serving them warm, drizzled with a sweet glaze, while the blueberries burst with flavor in every bite. Trust me, once you try them, you’ll understand why these muffins have earned a special place in my heart!

Ingredients Required for Blueberry Doughnut Muffins

When creating Blueberry Doughnut Muffins, the combination of ingredients plays a significant role in the final outcome. The key players here are the fresh blueberries, which provide bursts of flavor, and the sugars that lend sweetness and moisture to the batter. Each component works harmoniously to create a delightful muffin that’s both sweet and satisfying.

• Zest of 2 lemons: This adds a bright, citrusy flavor that elevates the overall taste.
• 1/2 cup granulated sugar: A sweetener that contributes to the moistness of the muffins.
• 1/3 cup brown sugar: Adds depth of flavor with its caramel notes.
• 1/4 cup unsalted butter, softened: Provides richness and helps create a tender crumb.
• 1/4 cup vegetable oil: Ensures the muffins remain moist and fluffy.
• 2 large eggs: Acts as a binding agent to hold everything together.
• 1 teaspoon pure vanilla extract: Enhances the flavor profile with a lovely aroma.
• 2 2/3 cups all-purpose flour: The base of the muffins, providing structure.
• 1 1/2 teaspoons baking powder: A leavening agent that helps the muffins rise.
• 1/4 teaspoon baking soda: Works with the acidic ingredients to create lift.
• 3/4 teaspoon salt: Balances the sweetness and enhances flavors.
• 1 cup milk: Adds moisture and richness to the batter.
• 1 1/3 cup fresh blueberries: Bursts of juicy flavor in every bite.
• 3 tablespoons unsalted butter; melted: Used for the glaze, adding richness.
• 1 cup confectioners’ sugar; sifted: For a smooth and sweet glaze.
• 1/2 teaspoon pure vanilla extract: Adds flavor to the glaze.
• 1 tablespoon freshly squeezed lemon juice: Brightens the glaze.
• 1 tablespoon warm water: Helps achieve the right consistency for the glaze.

Making This Blueberry Doughnut Muffins

Making Blueberry Doughnut Muffins is a delightful experience that fills your kitchen with amazing aromas. Follow these steps, and you’ll have a batch of sweet, fluffy muffins ready in no time!

1. Preheat your oven to 425°F and prepare a standard muffin tin by lightly greasing it or lining it with paper muffin cups. This ensures easy removal of the muffins later on.

2. In a medium bowl, combine the zest of 2 lemons with 1/2 cup granulated sugar and 1/3 cup brown sugar. Use your fingertips to rub the zest into the sugars until they are moist and aromatic. This step releases the oils from the zest, infusing the sugars with a delightful lemon flavor.

3. In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream together 1/4 cup unsalted butter, 1/4 cup vegetable oil, and the lemon-sugar mixture until it’s smooth and fluffy. Add in 2 large eggs and 1 teaspoon pure vanilla extract, beating until everything is well combined and creamy.

4. In another 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. Gradually stir this dry mixture into the wet mixture, alternating with 1 cup milk. Start and end with the flour mixture to ensure even distribution. Mix until just combined, being careful not to overmix.

5. Gently fold in 1 1/3 cup fresh blueberries, ensuring they’re evenly distributed throughout the batter without breaking them apart. This will give you pockets of juicy blueberries in your muffins.

6. Using a spoon or an ice cream scoop, fill the prepared muffin cups nearly to the top with the batter. This will help create those delicious muffin tops that we all love!

7. Bake the muffins in the preheated oven for about 15 to 17 minutes. Keep an eye on them; they should turn a pale golden brown, and a toothpick inserted into the middle of one of the center muffins should come out clean when done.

8. While the muffins bake, prepare the glaze. In a medium bowl, combine 3 tablespoons melted unsalted butter, 1 cup confectioners’ sugar, 1/2 teaspoon pure vanilla extract, 1 tablespoon freshly squeezed lemon juice, and 1 tablespoon warm water. Whisk until smooth; it should be a pourable consistency.

9. Once the muffins have cooled slightly, dip the tops into the glaze, allowing the excess to drip off. You can let the glaze set or go for a double dip for an extra sweet layer!

10. Serve the muffins warm or allow them to cool on a wire rack. They can be stored in an airtight container at room temperature for about a day, but I doubt they’ll last that long with how delicious they are!

Ways to Adapt This Recipe

There’s always room for creativity in the kitchen! Here are some ways to adapt the Blueberry Doughnut Muffins recipe to suit your tastes.

• Storage: Store any leftovers in an airtight container at room temperature for up to a day to keep them fresh.
• Freezing: These muffins freeze beautifully. Just wrap them tightly in plastic wrap and then foil before placing them in the freezer. They can last up to three months!
• Variations: Experiment with different fruits like raspberries or strawberries for a fun twist.
• Gluten-free option: Substitute all-purpose flour with a gluten-free blend for a gluten-free version. Just make sure the blend contains xanthan gum for proper texture.
• Spiced muffins: Add some ground cinnamon or nutmeg to the batter for a warm flavor profile.
• Toppings: Try sprinkling coarse sugar on top before baking for a crunchy finish.

What to Pair With Blueberry Doughnut Muffins

When serving Blueberry Doughnut Muffins, there are plenty of delightful pairings to consider. Here are some ideas to elevate your muffin experience:

• Coffee or Tea: Enjoy these muffins with a hot cup of coffee or tea for a perfect morning or afternoon treat.
• Fruit Salad: A refreshing fruit salad complements the sweetness of the muffins and adds a healthy touch.
• Yogurt: Serve with a side of plain yogurt for a creamy contrast that balances the sweetness.
• Breakfast Spread: These muffins serve well alongside a breakfast spread with scrambled eggs, bacon, and fresh fruit.
• Brunch Buffet: Make them a part of your brunch buffet; they’ll be a hit among guests!
• Seasonal Beverages: Pair with seasonal beverages like iced tea in the summer or hot cider in the fall for a delightful combination.

FAQ

Conclusion

Blueberry Doughnut Muffins are a delightful treat that brings together the best of both worlds: the fluffy texture of a muffin and the sweetness of a doughnut. They’re perfect for any occasion—whether it’s breakfast or a snack—and are sure to impress your friends and family. I encourage you to give this recipe a try; once you taste these sweet morsels, you’ll be hooked!

Blueberry Doughnut Muffins

The ultimate comfort food, Blueberry Doughnut Muffins are sweet, fluffy, and bursting with juicy blueberries. Perfect for breakfast or as a delightful snack, these easy-to-make muffins are a must-try. Indulge in their deliciousness and make some today!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 17 minutes mins

Total Time 32 minutes mins

Course Breakfast

Cuisine American

Servings 4 servings

Calories 210 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Frying Pan
• Whisk
• Baking Sheet
• Oven

Ingredients

  

• 2 Zest of lemons
• 1/2 cup Granulated sugar
• 1/3 cup Brown sugar
• 1/4 cup Unsalted butter, softened
• 1/4 cup Vegetable oil
• 2 Large eggs
• 1 teaspoon Pure vanilla extract
• 2 2/3 cups All-purpose flour
• 1 1/2 teaspoons Baking powder
• 1/4 teaspoon Baking soda
• 3/4 teaspoon Salt
• 1 cup Milk
• 1 1/3 cups Fresh blueberries
• 3 tablespoons Unsalted butter; melted
• 1 cup Confectioners’ sugar; sifted
• 1/2 teaspoon Pure vanilla extract
• 1 tablespoon Freshly squeezed lemon juice
• 1 tablespoon Warm water

Instructions

 

• Preheat your oven to 425°F and prepare a standard muffin tin by lightly greasing it or lining it with paper muffin cups. This ensures easy removal of the muffins later on.
• In a medium bowl, combine the zest of 2 lemons with 1/2 cup granulated sugar and 1/3 cup brown sugar. Use your fingertips to rub the zest into the sugars until they are moist and aromatic. This step releases the oils from the zest, infusing the sugars with a delightful lemon flavor.
• In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream together 1/4 cup unsalted butter, 1/4 cup vegetable oil, and the lemon-sugar mixture until it’s smooth and fluffy. Add in 2 large eggs and 1 teaspoon pure vanilla extract, beating until everything is well combined and creamy.
• In another 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. Gradually stir this dry mixture into the wet mixture, alternating with 1 cup milk. Start and end with the flour mixture to ensure even distribution. Mix until just combined, being careful not to overmix.
• Gently fold in 1 1/3 cup fresh blueberries, ensuring they’re evenly distributed throughout the batter without breaking them apart. This will give you pockets of juicy blueberries in your muffins.
• Using a spoon or an ice cream scoop, fill the prepared muffin cups nearly to the top with the batter. This will help create those delicious muffin tops that we all love!
• Bake the muffins in the preheated oven for about 15 to 17 minutes. Keep an eye on them; they should turn a pale golden brown, and a toothpick inserted into the middle of one of the center muffins should come out clean when done.
• While the muffins bake, prepare the glaze. In a medium bowl, combine 3 tablespoons melted unsalted butter, 1 cup confectioners’ sugar, 1/2 teaspoon pure vanilla extract, 1 tablespoon freshly squeezed lemon juice, and 1 tablespoon warm water. Whisk until smooth; it should be a pourable consistency.
• Once the muffins have cooled slightly, dip the tops into the glaze, allowing the excess to drip off. You can let the glaze set or go for a double dip for an extra sweet layer!
• Serve the muffins warm or allow them to cool on a wire rack. They can be stored in an airtight container at room temperature for about a day, but I doubt they’ll last that long with how delicious they are!

Notes

• Tip 1: Store any leftovers in an airtight container at room temperature for up to a day to keep them fresh.
• Tip 2: These muffins freeze beautifully. Just wrap them tightly in plastic wrap and then foil before placing them in the freezer. They can last up to three months!
• Tip 3: Experiment with different fruits like raspberries or strawberries for a fun twist.
• Tip 4: Substitute all-purpose flour with a gluten-free blend for a gluten-free version.
• Tip 5: Add some ground cinnamon or nutmeg to the batter for a warm flavor profile.

Keyword Blueberry Muffins, Doughnut Muffins, easy muffin recipe, homemade muffins