When I saw these muffins, I was pretty sure they were going to be a hit. I love blueberries, I love doughnuts, and I love muffins – win, win, win. What sets these muffins apart from the standard blueberry variety and into the realm of doughnuthood is that the “muffin top” is dunked in a dreamy glaze. It made a regular, ordinary muffin a little more special. And, it really helped to seal moisture into the muffin. These guys were just as good on the third day as they were on the first!
We have muffins and yogurt often in our home for a quick breakfast before everyone gets off to work or school for the day. They’re so easy to grab and run out the door with, which is another reason to love them. So, I’m always happy to have another recipe to add to my repertoire. And I’ll definitely be making this one again. Looking forward to trying it with different fruits – I’m sure strawberry would be phenomenal too!
Blueberry Doughnut Muffins
For the muffins:
2 lemons, zested
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
For the glaze:
3 tablespoons unsalted butter; melted
1 cup confectioners sugar
1/2 teaspoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice
1 tablespoon warm water
Preheat the oven to 425°F. Line a muffin tin with liners and set aside.
In a medium bowl, combine the lemon zest and sugars. Whisk to combine.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.
In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour. Gently fold in the blueberries by hand.
Scoop the batter into the prepared pan, filling 2/3 of the way full (I use a large cookie/ice cream scoop). Bake for about 15-18 minutes, until a toothpick inserted in the center of a muffin comes out clean.
In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla, lemon juice and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
Store in an airtight container for up to 3 days.
Source: adapted from My Baking Addiction
