Blueberry Glazed Doughnut Muffins.
Let’s just talk about how these donuts are covered in antioxidants.
Because that’s a surefire way to consume them for breakfast. I know that I rarely consider fruit to be a dessert, but this is where we make an exception in order to ward off all of those free radicals.
So. These are actually CINNAMON SUGAR donuts. Brushed with a little butter. Coated in some cinnamon sugar.
And covered in blueberry glaze.
A touch over the top? Yes. But the glaze tastes so wonderful over the cinnamon sugar that it has to be combined.
Plus, it’s, like, pinky-purple in color and you know my secret 80’s Lisa Frank brain is exploding at this very moment.
While I found these muffins to be incredibly delicious, they are absolutely Eddie’s DREAM muffin. Over the years I’ve rambled on about how we have very different donut preferences. Eddie loves cake donuts and cake donuts only, and I really prefer yeasted donuts and can easily pass over cake donuts.
Unless they are in muffin form, apparently.
These muffins are like one giant cake donut. Giant!
I cannot deal.
While we’re on the subject of donut preferences, chocolate frosted is my number one which is very closely followed by blueberry. Of course, both of those fly out the window when it comes to the cherry donuts (which are, ironically, cake donuts) that we get on vacation in the summer, but since they are a temporary things, chocolate and blueberry hold the spots.
I even made blueberry donuts as one of the first ever donut recipes here on the blog. I swear I made those yesterday. Not FOUR years ago. !!!!
Is this breakfast? Or dessert? Or breakfast dessert? I prefer the third option. Always.
Everything needs dessert.
Blueberry Glazed Doughnut Muffins
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup whole milk, at room temperature
- 2 tablespoons plain greek yogurt
- 1 teaspoon vanilla extract
- 10 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 2 large eggs, at room temperature
cinnamon sugar topping
- 4 tablespoons unsalted butter, melted
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/3 cup frozen blueberries
- 2 to 3 cups powdered sugar
- freeze dried blueberries for topping, if you wish
- Preheat the oven to 375 degree F. Brush a muffin tin with melted butter or spray with nonstick spray and sprinkle with flour.
- In a large bowl, whisk together the flour, baking powder, nutmeg, salt and baking soda. In a small bowl or measuring cup, whisk together the milk, yogurt and vanilla extract.
- In the bowl of your electric mixer (fitted with the paddle attachment), beat the butter and sugar until light and fluffy, about 2 to 3 minutes. Beat in each egg until combined, scraping down the sides and bottom if needed. With the mixer on low speed, add 1/3 of the dry ingredients, then 1/2 of the milk. Add another 1/3 of the dry ingredients and the rest of the milk. Finish with the remaining dry ingredients. Scoop the mixture into the muffin tins, filling them 3/4 of the way full. Bake for 15 to 20 minutes, or until they are set on top and golden. Let the muffins cool for 5 minutes, then remove from the tins and cool almost completely.
- Brush the muffins with the melted butter (all over the sides too!) and sprinkle with the cinnamon sugar.
- Microwave the frozen blueberries until warm and soft and juicy. Add them to a food processor and blend until completely pureed. transfer to a bowl. Whisk in the powdered sugar until no lumps remain and your have a glaze-like consistency. If the mixture is too thin, whisk is more sugar 1/2 cup at a time. If it’s too thick, add a teaspoon of water and whisk. You might need more powdered sugar based on how much liquid your blueberries release!
- I also topped my muffins with crushed and whole freeze dried blueberries. No necessary, but cute!
You should probably dip that in coffee. Just try it.