Sometimes when I wake up I get the sudden urge to bake. Especially when we have people over. I want to bake something that is easy and quick and can be enjoyed for breakfast or brunch. I usually turn to an adaption of my trusty muffin recipe or some type of fruity scone. But one day I wanted to try something different. I searched my “Recipes I want to try” folder and came across these Blueberry Doughnut Muffins. Muffins that aren’t quite muffins and aren’t quite doughnuts. They are more like doughnuts that take the shape of muffins.
The texture of these doughnut muffins are soft and fluffy. They actually taste surprisingly like cake doughnuts. They have a slight crumble, but aren’t dense and heavy. Then the glaze adds just enough sweetness that a doughnut should have, without being too overwhelming.
My favorite part of these muffins is, of course, the blueberries. They are such an unexpected twist to find inside of a doughnut. I can’t wait to try this recipe with other types of fruits, such as strawberries and peaches. I also think this recipe would be great in doughnut form. Just use a doughnut pan instead of a muffin pan. That will be my next project :). Enjoy!
Blueberry Doughnut Muffins
For Printable Recipe, Click here!
Makes: About 20 Muffins
For the Muffins
¼ cup Unsalted Butter, at Room Temperature
¼ cup Vegetable Oil
½ cup Sugar
1/3 cup Brown Sugar
Zest of 2 Lemons
2 teaspoons Pure Vanilla Extract
2 2/3 All Purpose Flour
1 ½ teaspoons Baking Powder
¼ teaspoon Baking Soda
½ teaspoon Salt
1 cup Milk
1 1/3 cup Fresh Blueberries
For the Glaze
1 cup Confectioners Sugar
3 tablespoons Unsalted Butter, Melted
½ teaspoon Pure Vanilla Extract
1 tablespoon Lemon Juice
1 tablespoon Warm Water
Preheat the oven to 425 degrees F. Line 2 muffin pans with baking liners. Set aside until needed.
In the bowl of a stand mixer, beat together the butter, oil, sugar, brown sugar, and lemon zest until creamy and smooth. Add the eggs and vanilla and mix until fully incorporated.
In a medium bowl, whisk together the flour, baking powder, and salt. Alternately with the milk, add the flour the butter mixture in 3 additions, starting and ending with the flour.
Remove the bowl from the mixer and gently fold in the blueberries. Divide the batter evenly among the prepared baking liners, filling almost all the way up to the top of the liners. Bake the muffins until they turn a light golden brown and a toothpick inserted into the center of a couple muffins come out clean, about 15 minutes. Remove the muffins from the oven and place on a cooling rack to cool completely.
Once the muffins have cooled, begin making the glaze. In a medium bowl, whisk together the confections sugar, melted butter, vanilla, lemon juice, and warm water. Whisk until smooth.
To coat the muffins, dip the top of each muffin (up until the liner) into the glaze. Place the muffin back on the cooling rack. Once the tops have hardened, dip the tops of the muffins again. Allow the muffins to harden before serving.
These muffins last up to 4 days in a sealed container.
Recipe from My Baking Addiction.