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Homemade Blueberry Doughnut Muffins photo

Blueberry Doughnut Muffins

These Blueberry Doughnut Muffins are fluffy, bursting with juicy blueberries, and topped with a sweet lemony glaze. Perfect for breakfast, snacks, or dessert!
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 servings

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Cooling rack

Ingredients
  

  • 2 lemons zest
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/4 cup unsalted butter softened
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup milk
  • 1 1/3 cup fresh blueberries
  • 3 tablespoons unsalted butter melted
  • 1 cup confectioners sugar sifted
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon warm water

Instructions
 

Step 1: Preheat the Oven

  • Preheat your oven to 350°F (175°C). This ensures your muffins bake evenly from the moment they go in.

Step 2: Prepare the Muffin Tin

  • Grease a muffin tin with cooking spray or line it with muffin liners for easy removal.

Step 3: Mix the Wet Ingredients

  • In a large mixing bowl, combine the granulated sugar, brown sugar, softened butter, and vegetable oil. Beat until well combined and creamy. Add in the eggs, one at a time, mixing after each addition. Stir in the lemon zest and vanilla extract until blended.

Step 4: Combine the Dry Ingredients

  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until incorporated.

Step 5: Combine Wet and Dry Ingredients

  • Gradually add the dry mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix; a few lumps are perfectly fine.

Step 6: Fold in Blueberries

  • Gently fold in the fresh blueberries using a rubber spatula. This helps keep the berries intact while ensuring they’re evenly distributed throughout the batter.

Step 7: Bake the Muffins

  • Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Prepare the Glaze

  • While the muffins are baking, prepare the glaze. In a small bowl, whisk together the melted butter, confectioners sugar, vanilla extract, lemon juice, and warm water until smooth. Adjust the consistency by adding more water if needed.

Step 9: Glaze the Muffins

  • Once the muffins are done, remove them from the oven and let them cool in the tin for about 5 minutes before transferring to a cooling rack. While they are still warm, drizzle the glaze over the top of each muffin for that irresistible doughnut finish.

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
  • Adjust lemon zest and juice to enhance the lemon flavor as desired.
  • For a fun twist, add a sprinkle of cinnamon to the batter for added depth.
  • Use frozen blueberries if fresh are unavailable, folding gently and adjusting baking time slightly.
  • This recipe can be doubled easily for larger batches.
Keyword Blueberry, Easy, Glaze, Lemon, Muffins, Quick