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Blueberry Glazed Doughnut Muffins

5 from 3 votes
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  • 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

blueberry glaze

  • 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.

blueberry glaze

  • 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!


[slightly adapted from chowhound]

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