Get ready to experience a mind-blowing culinary creation that combines the best of two worlds - the fluffy texture of a muffin and the irresistible sweetness of a donut! These glazed blueberry donut muffins are about to become your new obsession, promising a burst of flavor in every single bite. Imagine biting into a soft, pillowy muffin packed with juicy blueberries and topped with a decadent, melt-in-your-mouth glaze that will make your taste buds dance with joy. Whether you're a breakfast enthusiast, a baking lover, or simply someone who appreciates a truly spectacular treat, this recipe is guaranteed to become your new weekend morning staple.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or generously grease with non-stick cooking spray.
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, mix melted butter, buttermilk, eggs, and vanilla extract until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Mix until just combined, being careful not to overmix.
- Carefully fold in fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and milk in a small bowl until smooth and no lumps remain.
- Once muffins are completely cooled, drizzle the glaze over the top of each muffin, allowing it to drip down the sides.
- Let the glaze set for 10-15 minutes before serving. Enjoy your blueberry donut muffins!
Tips
- Use fresh, plump blueberries for the best flavor and texture. If using frozen berries, do not thaw them first to prevent color bleeding.
- Be careful not to overmix the batter - mix just until the ingredients are combined. Overmixing can lead to tough, dense muffins.
- Gently fold the blueberries into the batter to prevent them from breaking and turning the entire batter purple.
- For an extra flavor boost, try adding a touch of lemon zest to the batter or sprinkle some cinnamon into the dry ingredients.
- Allow the muffins to cool completely before glazing to ensure the glaze sets properly and doesn't run off.
- For a more decadent version, you can add a teaspoon of almond extract to the wet ingredients for a subtle nutty flavor.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to a month for longer storage.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
