Blueberry Donut Muffins

Posted on June 2, 2012


Waking up early wasn’t something that came easy to me a few years ago. Now? It can’t be helped. I wake up “for work time” even when it’s definitely not a workday. This morning, 5:15. Awake. 5:45? Showered and waiting for the closest grocery store to open*. #grandmaproblems! I was determined to make donut muffins. I’d seen two recipes for them within a few days, and to me, this was a sure sign that I needed to make um. Stephanie‘s were spiced, and I wanted something a little more seasonally bright, if you will… So I went with lemon/blueberry.

After over an hour of waiting for the grocery store to open, I was surprised to see that I was not (at all) the only person food shopping first thing in the AM on a Saturday.

I zested my lemons, and pounded my ice coffee, which isn’t the easiest things to do at the same time – it requires a LOT of hands that I don’t have. It also takes considerably longer to make anything when you are focused on drinking coffee….

Blueberry Donut Muffins
in Boston, we take the “ugh” out of doughnuts…
adapted from mybakingaddiction, who adapted from King Arthur Flour 

zest from 2 lemons
1/2 cup granulated sugar
1/3 cup (light) 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 (which is just less than a pint, by the way…)

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

1. Preheat the oven to 425F. Line tin with a dozen muffin liners/cups.
2. In a medium bowl, combine the lemon zest and sugars. Use your fingertips to incorporate the zest into the sugars until it is moist and fragrant.

in the stand mixer

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. Add the eggs and vanilla, beating to combine.

4. 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 and making sure everything is thoroughly combined. Fold in the blueberries.

before blueberries – when the wet and dry ingredients were mixed together

5. Spoon the batter evenly into the prepared pan, filling the cups nearly full.

6. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla, lemon juice and water. Whisk until smooth.

8. 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.

9. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

fold in blueberries

I have so many things that I need to be doing today, but since it’s gross and rainy, I’m putting off my errands until I’m done with laundry, then I’ll be running around like a chicken with it’s head cut off…

This batter was really thick, and mixed in really well. I really need to get the plastic attachement for my kitchenaid mixer that I’ve seen on amazon- it supposedly cleans the side of the bowl as it mixes, like a spatula/paddle together.

don’t be shy, fill them all the way up!

These cook really quickly. It said to cook 15-17… I cooked them for about 18 minutes. It was enough time for me to do triage on the dishes, mix up the glaze, and get most of the rest of my crap cleaned up.

stick a toothpick in to see if they are done, and try not to hit all blueberries…

I let them cool for about 5-7 minutes. Then started to dip them in the glaze. The recipe said that you can either dip them once or twice, but with all the extra/wasted glaze it would leave to just dip them once… I went for a second round. Be careful to let them cool a little longer than I did, cause, you might lose a muffin top to the glaze if the insides are still too warm. It was touch and go there for a minute….


I am also adding a whisk to my “wish list” of kitchen tools. I had to clean up my whole kitchenaid mixer to be able to make the glaze, when I could’ve so easily done this by hand. It’s wicked thick though, so try to hold the muffin by the edges of the top while dipping.

Now I just need to find somebody to eat the rest of them. We’ve each had one, now that everybody else is awake. Oy! Who knew it would be this hard to get something called DONUT MUFFINS to be eaten… I apologize in advance to everybody I see within the next 12-24 hours if I force you to eat or take these home with you.