Good morning! (or afternoon, or evening, as the case may be). Can I interest you in a muffin? How about a blueberry donut muffin? Drizzled with a sweet and tart lemon glaze? I thought so.
I’ve been stumbling upon recipes for donut muffins for a while now, and once I saw these lemon glazed blueberry donut muffins I couldn’t hold out any longer. I needed to find out what a donut muffin tasted like. I baked up a batch of my very own, whisked together the glaze ingredients, and dipped each muffin top into the glaze.
My first thought? These really smell like donuts. I don’t think the taste is all that similar to a donut, but that doesn’t mean they aren’t delicious. Like donuts, these are light and tender on the inside, and both the blueberry and lemon flavors come through nicely. So although these may not satisfy your craving if what you really want is a donut, they are still a blueberry muffin worth making, especially fresh from the oven and dripping with sweet lemon glaze. Yum.
Blueberry Donut Muffins
Makes 12 muffins
For the muffins:
- Zest of 2 lemons
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup canola oil
- 2 large eggs
- 1 tsp. pure vanilla extract
- 2 2/3 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. salt
- 1 cup milk
- 1 1/3 cup fresh or frozen blueberries
For the glaze:
- 1 cup confectioners’ sugar, sifted
- 3 tbsp. unsalted butter, melted
- 1/2 tsp. pure vanilla extract
- 1 tbsp. freshly squeezed lemon juice
- 1 tbsp. warm water
- Preheat oven to 425 degrees F. Line a muffin tin with paper muffin cups or spray with nonstick cooking spray.
- In a medium bowl, combine the lemon zest and sugars. Use your fingers to blend together the zest and sugars until fragrant.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the lemon sugar, butter, and canola oil until smooth. Add the eggs and vanilla and beat to combine.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour, until thoroughly combined. Gently fold in the blueberries.
- Spoon the batter evenly into the prepared muffin tin, filling the cups nearly to the top.
- Bake for 15 to 17 minutes, or until they are pale golden brown and a toothpick inserted into the center of a muffin comes out clean. Place the muffin tin on a wire rack to let the muffins cool slightly before glazing.
- Meanwhile, mix up the glaze by whisking together all of the glaze ingredients until smooth.
- After the muffins have cooled in the pan for 5-10 minutes, dip each muffin top into the glaze and place on the wire rack. Once the glaze has hardened, you can either leave the muffins as they are or dip them a second time.
- Serve warm. Muffins will keep at room temperature, wrapped airtight, for about a day. Stored in the refrigerator, they will keep for a few days. (I froze some, and even though glazed muffins don’t generally freeze well, these were still delicious defrosted from the freezer.)
Source: My Baking Addiction.