Glazed Blueberry Doughnut Muffins


As the saying goes, the third time is the charm. While working on this recipe I wasn’t perfectly happy with the results until the third batch. I guess it’s a good thing I love baking since I can be so annoyingly picky about it. With that said, I hope you love the third and final result as much as I do. I’ve been craving a good blueberry cake doughnut lately. They’ve always been one of my favorite kinds of doughnuts. Instead of making a fried cake doughnut I decide to go with the same idea but in baked, muffin form. 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?

Glazed Blueberry Doughnut Muffins | Cooking Classy

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!

Glazed Blueberry Doughnut Muffins | Cooking Classy

Glazed Blueberry Doughnut Muffins | Cooking Classy


Glazed Blueberry Doughnut Muffins

Yield: 12 muffins

Prep Time: 20 minutes
Cook Time: 15 minutes


  • 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


  1. Preheat oven to 425 degrees. In a mixing bowl whisk together flour, salt, baking powder, baking soda, cinnamon and nutmeg for 30 seconds, 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. Genly 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.
  2. 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.


  • Katrina @ Warm Vanilla Sugar: I’ve been wanting to try donut muffins forever! This is just the push I need. Yum! August 3, 2013 at 8:35am Reply

  • Elisa @ Insalata di Sillabe: I love everything about these muffins! Actually I’ve never tried doughnut muffins, I know this can sound as a silly question but…what’s the difference between doughnut muffins and plain muffins? I guess it’s something to do with the consistency, right? Anyway…I have an obsession for blueberry anything and don’t not even get me started about that amazing glaze…*__* Will make these for sure!

    xo, Elisa August 3, 2013 at 9:43am Reply

    • Jaclyn: Yeah it’s like a textural thing – the texture of these seems more like a cake doughnut then a regular muffin does, also that glaze. Just like cake doughnuts mmmmmm :). I hope you do make them soon Elisa I love these! August 3, 2013 at 3:39pm Reply

  • Maija: …and suddenly I got a craving doughnuts! If it tastes so right, can it really be wrong? :P
    I can’t wait to make these. I have frozen blueberries, and I’m going to try the “fake buttermilk” milk + vinegar trick (because that’s what I have) but that glaze makes anything turn out fine! lol
    On a side note, I love how often you post new things! There’s a million other food blogs out there, but your recipes are practical and TASTE AMAZING!! I haven’t had a single one go bad yet! Keep doing what you’re doing!!! :) August 3, 2013 at 12:17pm Reply

    • Jaclyn: Thanks Maija! I’m so glad you’ve enjoyed the recipes! Thanks for your comment! August 5, 2013 at 11:58am Reply

  • Rachel @ Bakerita: I LOVE the way these look! That glaze dripping down the sides…YUM! :) Pinned! August 3, 2013 at 3:04pm Reply

    • Jaclyn: Thanks Rachel and thanks for pinning! August 3, 2013 at 3:33pm Reply

  • Becca @ Crumbs: Donut muffins are my favourite!! Will definitely by trying these August 3, 2013 at 3:10pm Reply

  • Averie @ Averie Cooks: I made some donut muffins about 2 mos ago but not with blueberries. I love the texture of having a donut, but in muffin form and I used a cinn-sugar glaze and it got kind of soft and syrup-ey but the 2nd day, but in a good way. Your glaze and muffins are perfect. Gorgeous pics, as always. Pinned! August 3, 2013 at 3:48pm Reply

    • Jaclyn: Thanks Averie! August 3, 2013 at 7:28pm Reply

  • sally @ sallys baking addiction: I think I could (and would!) eat this entire batch. Gorgeous, gorgeous muffins Jaclyn! I love blueberry muffins to much, they are my favorite kind! August 4, 2013 at 7:33am Reply

  • Stacy | Wicked Good Kitchen: Glazed blueberry muffins never looked so pretty! And, tasty. Love your styling and photography here, too, Jaclyn. Pinning! xo August 4, 2013 at 12:24pm Reply

  • ATasteOfMadness: I can’t believe I haven’t tried doughnut muffins yet. I mean, they combine two of my favorite desserts, how can you go wrong?
    These look delicious! August 4, 2013 at 11:23pm Reply

  • Chung-Ah | Damn Delicious: What gorgeous muffins! You know I’m totally coming over for breakfast, right? August 4, 2013 at 11:45pm Reply

  • Rhonda: I just made these this morning and I was very disappointed. I feel the temp was too high as they got very dark on the bottom. I have a newer oven, and I have not had this problem with any of my other baked goods. I was so hoping I had finally found the perfect blueberry muffin recipe. August 5, 2013 at 9:59am Reply

    • Jaclyn: I’m sorry to hear that Rhonda! I don’t know exactly why your’s would have been dark – like I mentioned I made these 3 times (with minor changes each time) and they never were too brown. The high temperature is often used for muffins so they become nicely domed on top – they rise high without a lot of expanding outward. Also if you used a dark non-stick muffin tin that can result in darker muffins? Another thing, did you cook them in the center of the oven? Sorry yours didn’t turn out though. August 5, 2013 at 11:56am Reply

      • Rhonda: I did use a dark non-stick muffin pan, but put them in paper liners as well. It’s hard to find a good muffin pan these days that is not dark. I have a Pampered Chef Stone Muffin pan that I have used once and absolutely hate it. I love antique cook/bake ware as the oldies are the best, more even heat distribution. Unfortunately, I only have two of the old 6 count aluminum muffin pans and that was not enough for this recipe. I did cook them in the middle of the oven, as I do everything. August 5, 2013 at 12:32pm Reply

        • Jaclyn: I used chilled blueberries I don’t know if that would make a big difference if you used room temp berries but other than those few things I don’t know what could have happened? I wish I could give you a better answer! August 11, 2013 at 6:56pm Reply

  • Georgia @ The Comfort of Cooking: These look absolutely divine, Jaclyn! So delicious, decadent and easy! Perfect weekend breakfast in my eyes. Thanks for sharing! August 5, 2013 at 2:26pm Reply

  • Melanie @ Just Some Salt and Pepper: These look absolutely delicious! I love the addition of the glaze to fancy them up a bit. August 7, 2013 at 9:51am Reply

  • Monique @ Ambitious Kitchen: They look soooo good! August 12, 2013 at 12:23pm Reply

  • Monique @ Ambitious Kitchen: These look amazing! August 12, 2013 at 12:26pm Reply

  • Lalena: Yummy these are in the oven right now. I did the buttermilk trick since I had none and mine baked a bit longer. Did you use a large muffin tin? I only have a regular sized one and I will end up with more than twelve :). I will keep you posted on taste August 12, 2013 at 5:07pm Reply

    • Jaclyn: I used a regular size muffin tin, they were filled to the top. I hope they turned out delicious for you! August 13, 2013 at 10:29am Reply

      • Lalena: They came out great next time I will fill to top to get a bigger muffin top ;). Sent some to my work and they loved them too August 13, 2013 at 9:27pm Reply

        • Jaclyn: I’m so glad they turned out great for you Lalena! Thanks for your comment! August 14, 2013 at 10:29am Reply

  • Samira: These look delicious! Donuts & Muffins, I’m gonna give it a try today. Jaclyn, how many donut muffins does this recipe yield? Because I’m thinking of cutting this recipe in half. August 14, 2013 at 11:58am Reply

    • Jaclyn: I don’t know why I keep forgetting to add the servings! Sorry! It makes 12 muffins. August 20, 2013 at 4:21pm Reply

  • Erica: Um, yum! I think I already told you this, but your classic blueberry muffin recipe won the Recipe Showdown on my blog, Cannella Vita! I’ve made that recipe countless times, and can’t wait to try this one out! August 14, 2013 at 6:41pm Reply

    • Jaclyn: I did see it! I love your blog Erica! You are so talented! I hope you do try these out and love them :). August 14, 2013 at 8:40pm Reply

  • Samira: OMG these are awesome! I’m having one right now :D thanks for sharing the recipe! Now I’m gonna look through your other recipes! August 15, 2013 at 6:12pm Reply

    • Jaclyn: I’m so glad you like them Samira! Thanks so much for leaving a comment! I hope you love the other recipes too. August 15, 2013 at 8:56pm Reply

  • Rebeca: These look so yummy! Just a quick question. Can these be made in a donut pan? August 22, 2013 at 10:55am Reply

    • Jaclyn: I haven’t tried yet but I think they’d be fine baked in a doughnut pan. August 22, 2013 at 12:27pm Reply

  • Nanette: Just made these this week for a baby shower I gave. Everyone absolutely loved them! I did a variation in the glaze and added a Blueberry Buttercream icing, you can find the recipe and photo at . Thank you for this amazing recipe! August 22, 2013 at 9:18pm Reply

    • Jaclyn: They look delicious! I’m so glad everyone loved them! Thanks for sharing your link! August 26, 2013 at 8:44pm Reply

  • Mw: Is the batter supposed to be thick and viscous?! September 12, 2013 at 6:33pm Reply

    • Jaclyn: Yes this is a thick batter :). September 12, 2013 at 7:41pm Reply

  • Colleen: Could I make this in a bunt pan?? What would you reccommend? September 30, 2013 at 7:49am Reply

    • Jaclyn: I probably wouldn’t just because it seems like it doesn’t have enough fats for a bundt cake but maybe if your were to increase the amount of butter? October 1, 2013 at 11:38am Reply

  • Linda: Making these now to deliver (like a Secret Santa) to some friends. I switched out the blueberries with finely diced apples and (shamelessly) didn’t measure but I guess around 2 cups. I switched out the lemon juice with homemade apple butter and increased the cinnamon to 1/2 t. but otherwise kept the the recipe. Though I am going to use leftover Meyer lemon glaze for the tops when they are ready. Thanks for a great recipe! Oh, I ended up with about 21 muffins (I’m sure due to the increase in apples!) but they look and smell great so I don’t think I overdid the apples. November 23, 2013 at 6:49am Reply

    • Jaclyn: Sounds delicious with apples. Glad you liked them Linda! December 2, 2013 at 8:12pm Reply

  • Candace: Just made these today and they are terrific!! Also, I wanted to let you know that I used C4C Gluten Free flour and the recipe worked beautifully :) (Christmas gift for a friend).I made mine in a square ‘muffin’ pan and they look beautiful. I made the glaze a little thicker, too. Next time I will make them with traditional flour. Thanks for sharing :) December 26, 2013 at 4:40pm Reply

    • Jaclyn: I’m so glad you were able to make them gluten free! So nice of you to make them for a friend :). I hope you had a great Christmas! Thanks for leaving a comment! December 26, 2013 at 10:12pm Reply

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  • Janet: Hi! These look delicious! Just wondered – is the oven temp. kept at 425 the whole cooking time? I have seen recipes where you start with a high temp. like 425 and then reduce the oven temp. to 350 after 5 minutes, for the purpose of achieving the high dome top. Thank you! February 13, 2015 at 8:16am Reply

    • Jaclyn: I actually just recently started trying that myself and have really liked the results so I’d imagine it should work okay here. I might push it to 8 minutes though, just a guess? February 23, 2015 at 6:46pm Reply

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