Glazed Blueberry Doughnut Muffins
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If you like blueberry muffins or blueberry doughnuts, you have to try these! Seriously. You don’t have a choice. Okay, but really, I’m a blueberry muffin snob and I’m completely in love with these. I mean when the word doughnut and muffin comes together to create something how could it be wrong?
These are a delicious cousin to blueberry cake doughnuts. You get a dense yet fluffy muffin, that has just a hint of spice to compliment the blueberries.
The muffin itself has just the right amount of an ever so lightly noticeable tang to enhance the natural sweetness of the blueberries, thanks to the buttermilk and lemon juice. Buttermilk and blueberries were simply made to go together aren’t they?
Then that glaze that crowns these muffins – lets just say I want to figure out how to make just the muffin tops of these. I love how it becomes shell-like to give you a sugary, outer crust to bite through into that soft muffin (I’m thinking next time I may try to do a cinnamon glaze too – by simply adding a bit of cinnamon into the glaze mixture).
These are breakfast dreams come true (can you tell I love blueberry muffins? Yeah slightly obsessed). Just try not to make these on a daily basis, like I want to.
I’m excited to try these in other flavors too, like pumpkin this fall and gingerbread during the Christmas season, mmmm. Banana, lemon poppyseed or chocolate would also be delicious. So many different variations to try. Enjoy!
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Glazed Blueberry Doughnut Muffins
- 2 1/2 cups all-purpose flour
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg (optional)
- 1/2 cup unsalted butter , softened
- 3/4 cup + 2 Tbsp granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2/3 cup low-fat buttermilk
- 1/4 cup sour cream
- 1 Tbsp fresh lemon juice
- 1 1/2 cups fresh blueberries
- 2 cups powdered sugar
- 2 1/2 Tbsp milk
- 1 1/2 Tbsp fresh lemon juice
- Preheat oven to 425 degrees. In a mixing bowl whisk together flour, salt, baking powder, baking soda, cinnamon and nutmeg, set aside.
- In a large mixing bowl using and electric hand mixer set on medium speed, cream together butter and sugar until well blended, about 30 seconds.
- Stir in eggs one at a time mixing until combined after each addition and adding in vanilla with second egg. In a bowl or liquid measuring cup, whisk together buttermilk, sour cream and lemon juice.
- Add 1/3 of the flour mixture to butter mixture and fold mixture just until combined, then fold in 1/2 of the buttermilk mixture mixing just until blended then repeat process ending with flour mixture.
- Gently fold in blueberries. Divide mixture among 12 paper lined muffin cups filling each cup full with a slightly heaping 1/3 cup per muffin cup.
- Bake in preheated oven 15 - 18 minutes until toothpick inserted into center comes out clean (or with a moist crumb or two). Cool muffins on wire cooling rack until just warm, about 10 - 15 minutes.
- In a small mixing bowl whisk together powdered sugar, milk and lemon juice until well blended. Dip tops of muffins in glaze and allow excess to run off, then return to cooling rack.
- Allow to rest at room temperature until glaze has set. Store in an airtight container at room temperature.