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!
Did you make this recipe?
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I appreciate you so much!
You should probably dip that in coffee. Just try it.
47 Comments on “Blueberry Glazed Doughnut Muffins.”
These look so delicious and pretty! And, you know, I am realizing that I don’t think one of my lisa frank stickers contained cupcakes! How did she miss cupcakes?! Tons of lollipops, ice cream cones and burgers,fries and pizza but no cupcakes. I wish she was still in business!
actually wait, these are muffins, oops, I kept thinking cupcakes as I looked at the pretty glaze lol…
Oh these look gorgeous!! There’s no such thing as “over the top” with baked goods. ;) I can’t get over how soft and fluffy these look, the blueberry glaze adds another layer of beauty. Ahhhh I must make them!!
These might be the prettiest things I’ve ever seen…that glaze!! I’m such a yeasted donut person too but these look incredible!
At this rate, were looking at breakfast – lunch and dinner!! Also, those blueberry glaze drips — could they BE any more stunning?!
I assume you meant 1 tsp cinnamon in the topping rather than 2 sugars? They look fabulous.
THAT GLAZE THOUGH.
The color of these donuts is #MINDBLOWINGLYBEAUTIFUL
Seriously, this will be my weekend project.
That glaze looks amazing! What a lovely start to my Friday =)
cinnamon sugar AND blueberry glaze?!? love it! this glaze reminds me of the one they use for blueberry doughnuts at doughnut plant in new york (ahhhh good memories!).
I’m ALL ABOUT THAT GLAZE. And breakfast dessert, obvi.
I lol’d at the antioxidant logic. That’s totally how my brain works at justifying things too! Also, aren’t you anti- coffee dunking? I feel like I remember you writing about that in the past, ha!
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I adore these photos!! And breakfast dessert? I’m so glad I’m not the only one who believes in that!
That looks great! Might have to try it out some time. :)
Those look amazing! I’m fully behind the idea of breakfast dessert!
These are the most beautiful doughnut-muffins I have ever seen!! I like you style of glazing too, ;)
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These blueberries muffins are sick! Cannot wait to make them! Thanks a lot!
Ahhh, that glaze – SWOON! These donut muffins need to happen in my kitchen!
Love the intense shade of the glaze! It reminds me of the huckleberry donuts from Sidecar in Santa Monica, if you ever get the chance to go you MUST-their cake donuts AND yeast donuts are on another level, so everyone’s covered!
hey girl these look divine! Yummy!
WHAT IS THIS SORCERY?! These are absolutely gorgeous. Honestly I think I eat muffins for dessert more than I do for breakfast haha I’m all kinds of confused!
They look awesome. I havent tried them yet but I will soon!!! The glaze would be fantastic on doughnuts and scones too!!
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These look epic. Thanks for sharing!
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Love that gorgeous purple color of the blueberry glaze!!
So delicious! I’ve been looking for the recipe of chocolate muffins and accidentally came to your blog. Now, after seeing these photos, first I’m going to prepare these muffins with blueberry glaze. Because I love blueberries as much as chocolate.
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These look divine! I’m all about that blueberry glaze! OMG!
Let’s just name these Lisa Frank muffins. Because yes on that color!!!
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I hate to break this to you, but these are neither donuts (fried) nor muffins (dense, no creaming of butter)– they are cupcakes. I appreciate your success, but your lack of knowledge about food science, terminology, and history is exactly what is wrong with today’s food blogging culture. You earn a living off of something, but show it no respect.
hi laura! i know you’ve commented on the blog many times before and i really appreciate your comments. thank you so much for reading. my blog clearly states that i’m self taught, mom taught, grandma taught with no professional training and i’m just having fun with my recipes. many more “reputable” sites today also share donut muffins, such as serious eats, bon appetit, etc. i love to share food in my own respectful way.
these are definitely not cupcakes – they are super dense and very similar to a cake donut. i’d love if you gave them a try! also, since you seem super passionate about food science and recipes, you should totally start a blog girl! it is so super fun. :)
Jessica- Thanks for being so great. I can’t imagine having such a poised response. Just made these donut muffin not cupcakes maybe cupcakes and they’re cooling a bit more now. Husband loves them and work will tomorrow as well. Thanks!
Eat a dick
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This is looking so healthy and delicious. A must try for me,thanx for sharing beautiful <3
does this glaze set or stay glossy and wet?
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These look amazing!! Can not wait to make these. I will be bringing them in to work. Do you recommend holding off on glazing until ready to eat? Or preglazing? Thanks!
I made this yesterday for my BBQ and they were a hit! So beautiful too. Thanks for the recipe!
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