Let’s talk about moving for a minute, y’all. It’s hard. I don’t care how good your system is or how carefully you label your boxes, you will forget where you put certain items. The good news is that opening just about any box will be like Christmas. The bad news is that you don’t have your donut pan for National Donut Day. That latter one happened to me, unfortunately. But honestly, this blueberry donut muffin recipe is so good that I don’t even think you miss the hole!
These muffins have all the best parts of a traditional donut with a little twist on them! I think this blueberry donut muffin recipe tastes a lot like an old fashioned donut; the cinnamon and nutmeg give these bad boys a hint of spice. The actual muffin part is very light and fluffy, the glaze gives it that sticky sweetness that all good donuts have and the blueberries are the little pop of freshness everything needs.
Now, some fun additions to this recipe would be to add a little lemon or orange zest to the glaze to play off the blueberry flavor. These would be perfect with a little coffee for breakfast or even that mid-morning snack. This blueberry donut muffin recipe makes about 18 muffins so you’ll have plenty to share!
Blueberry Donut Muffin Recipe
For the muffins:
- 1/4 cup butter, softened
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 eggs
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp nutmeg
- 1 tsp cinnamon
- 3/4 tsp salt
- 1 tsp vanilla extract
- 2 2/3 cups flour
- 1 cup milk
- 2 cups blueberries
For the glaze:
- 3 tablespoons buttter, melted
- 1 cup powdered sugar
- 1 tsp vanilla
- 2 tablespoons hot water
- Preheat oven to 425 degrees. Line muffin tins with liners.
- Beat together butter, oil and sugars until smooth.
- Beat in eggs, one at a time.
- Mix in baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined.
- Add the flour and the milk into the butter mixture, alternating between flour and milk, until just combined. You should start and end with the flour.
- Gently fold in blueberries and then spoon batter into muffin cups.
- Bake for 15-18 minutes, rotating halfway through baking.
- Allow muffins to cool on a cooling rack for about 15 minutes before glazing.
- To make the glaze, whisk all ingredients until smooth.
- Dip the top of each muffin into the glaze, working your way through all the muffins. Then dip all of the muffins one more time.