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5.0 from 9 votes

Blueberry Glazed Doughnut Muffins

Whether you're entertaining or relaxing, this recipe hits the spot.

Total Time
1 hr
Servings: 12 to 15 muffins
Course: Breakfast
Cuisine: American

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degree F. Brush a muffin tin with melted butter or spray with nonstick spray and sprinkle with flour.
  2. 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.
  3. 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.
  4. Brush the muffins with the melted butter (all over the sides too!) and sprinkle with the cinnamon sugar.
blueberry glaze
  1. 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!
  2. I also topped my muffins with crushed and whole freeze dried blueberries. No necessary, but cute!

Notes

  • [slightly adapted from chowhound]