What's your favorite berry? I personally love blueberries, and honestly I could scarf down a whole pint of blueberries after a good workout. In fact, that's what I loved to do after late-night figure skating practices during the school year. Is that weird? Well, by this point I can accept that I am a little weird, so that's fine with me (:
Baking with blueberries! Obviously.
These Blueberry Doughnut Muffins are possibly the most delicious breakfast muffins I've made. True to its name, it tastes like a doughnut in muffin form! It has a moist and fluffy crumb stuffed with fresh blueberries. When you take a bite, you'll get a little burst of blueberry juice, and the lemon glaze on top adds the perfect touch of fresh citrus taste to the overall muffin experience. Not to mention, the muffins smell
, and the folks at the figure skating rink loved it.
It feels so good to be back and skating my dances, since I worked primarily with synchronized skating during the school year. I'm pleased that I remembered most of my dances -- Cha Cha Congelado, Rhumba, Samba...so much fun (:
Anyhow, I hope you enjoy these Blueberry Doughnut Muffins and give it a try! Happy summer, and stay cool!
Here's what the final mixture looks like. It's pretty thick. I suggest sprinkling a little flour over the blueberries before folding them into the batter. This will keep them from sinking into the bottom of the batter while baking.
Fill the muffin cups almost all the way to the top. I didn't realize this until after I baked the muffins, but it would make your muffins look prettier if you sprinkled a couple fresh blueberries on the tops of each muffin cup so that when they bake, the tops will show a little more of that pretty blue from the blueberries.
Most of my muffins could've used more blue on the tops, as you can see below. That's okay though, because the insides were stuffed plenty full of blueberries!
Enjoy these muffins with friends and family!
Blueberry Doughnut Muffins
Light, fluffy doughnut-like muffins bursting with blueberry and a kick of a lemon glaze
, originally from
Yield: 12 - 16 muffins
Time: 40 minutes
zest of 2 lemons (4 – 6 tablespoons lemon juice)
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; sifted
1/2 teaspoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice
1 tablespoon warm water*
For a more intense kick of lemon, feel free to substitute more lemon juice for the water in the glaze recipe.
1. Preheat the oven to 425 degrees F. Line a standard muffin tin with muffin cups.
2. In a medium bowl, combine the lemon zest and sugars until moist and fragrant.
3. 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. Then add the eggs and vanilla, beating to combine.
4. In a separate medium-sized 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. Mix until combined, but don’t over mix. Carefully fold in the blueberries using a rubber spatula (crushing the blueberries will stain the batter blue with the juices).
5. Using a large spoon, transfer the batter into the muffin cups, filling each cup nearly full.
6. Bake the muffins for 15 - 17 minutes, until they’re a pale golden brown and a toothpick inserted into the center of the muffin comes out clean.
7. While the muffins bake, make the glaze: In a separate small bowl, combine the melted butter, confectioners’ sugar, vanilla, lemon juice and water. Whisk until smooth.
8. When the 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 they are or go for the double dip. Serve & enjoy!
: Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
Hungry for more blueberry recipes?