Let’s talk about these muffins — or should I say doughnuts — and how they’re practically bursting with antioxidants.
If you’re looking for an excuse to have one for breakfast, here it is: they’re topped with fruit, and blueberries count as a totally acceptable morning treat. I don’t usually think of fruit as dessert, but in this case I’ll happily make an exception — hello free-radical defense.
These are essentially cinnamon sugar doughnuts in muffin form. Brushed with butter, rolled in cinnamon sugar, then finished with a glossy blueberry glaze.
Is that over the top? Maybe. But the glaze is so bright and flavorful over the cinnamon sugar that the combination feels absolutely right.
Plus, the glaze turns a gorgeous pinky-purple that taps into my inner 80s Lisa Frank aesthetic. It’s basically irresistible.
These muffins are my partner Eddie’s dream. Over the years I’ve admitted we have wildly different doughnut preferences: Eddie adores cake doughnuts, while I usually prefer yeasted ones. But put a cake-style doughnut into muffin form and suddenly I’m hooked too.
These taste like one giant cake doughnut — giant and perfect.
When it comes to flavors, chocolate frosted is my top pick, with blueberry a close second. Both are eclipsed only by seasonal cherry doughnuts we get on vacation — ironic that those are cake doughnuts too — but for everyday cravings, chocolate and blueberry reign.
I even made glazed blueberry cake doughnuts early on in this blog’s life; time flies — what felt like yesterday was actually years ago.
Are these breakfast or dessert? I vote breakfast-dessert. Everything is better with a little dessert energy, and these fit both roles perfectly.
Blueberry Glazed Doughnut Muffins
Yield:
12
to 15 muffins
1 hour
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Ingredients
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup whole milk, at room temperature
- 2 tablespoons plain Greek yogurt
- 1 teaspoon vanilla extract
- 10 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 2 large eggs, at room temperature
Cinnamon sugar topping
- 4 tablespoons unsalted butter, melted
- 1/3 cup sugar
- 1 teaspoon cinnamon
Blueberry glaze
- 1/3 cup frozen blueberries
- 2 to 3 cups powdered sugar
- Freeze-dried blueberries for topping, if desired
Instructions
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Preheat oven to 375°F. Brush a muffin tin with melted butter or spray with nonstick spray and lightly dust with flour.
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In a large bowl, whisk together flour, baking powder, nutmeg, salt and baking soda. In a separate bowl, whisk milk, yogurt and vanilla.
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In a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 2 to 3 minutes. Beat in eggs one at a time. With the mixer on low, add one-third of the dry ingredients, then half the milk. Add another third of the dry, then the remaining milk, finishing with the last of the dry ingredients. Scoop batter into muffin tins, filling 3/4 full. Bake 15 to 20 minutes, until set and golden. Cool five minutes in the tin, then remove to a rack to cool almost completely.
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Brush each muffin with melted butter, including the sides, then roll or sprinkle in the cinnamon sugar mixture.
Blueberry glaze
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Microwave the frozen blueberries until warm and soft. Puree them in a blender or food processor, then transfer to a bowl. Whisk in powdered sugar until smooth and glaze-like. If too thin, add more powdered sugar 1/2 cup at a time; if too thick, add a teaspoon of water and whisk. The amount of powdered sugar needed may vary depending on how much juice the blueberries release.
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Optional: sprinkle crushed or whole freeze-dried blueberries over the glaze for a pretty finishing touch.
Notes
Breakfast
American
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Pro tip: dip one in your coffee. Trust me on this.