Glazed Blueberry Donut Muffins

Just when I thought I had enough good blueberry muffin recipes on my blog, I went out and found another recipe that I absolutely love. This recipe, like the other three I have posted about in the past, is completely unique and requires its own spot in the recipe index. It tastes just like a blueberry donut! I seriously love donuts, but it has been quite a while since I last pulled out my donut pan from the cabinet. After making these muffins, I might have to dig it out and make another batch of homemade donuts. With fall just around the corner, it is almost time to make these Pumpkin Spice Donuts- my favorite!

Not only do these muffins taste like donuts, but they are also dipped in a sweet glaze just like so many of my favorite donut recipes. Out of everyone that I shared them with, I think my dad was the biggest fan. After trying one muffin, he asked that I leave four more for him, even though he was only going to be home for two more days. These Glazed Blueberry Donut Muffins make the perfect breakfast or dessert- or even both in the case of my dad!

Glazed Blueberry Donut Muffins

Recipe from Cooking Classy

2 1/2 cups all-purpose flour

3/4 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1/2 cup (1 stick) unsalted butter, at room temperature

3/4 cup + 2 tbsp granulated sugar

2 large eggs

1 tsp vanilla extract

2/3 cup buttermilk

1/4 cup sour cream

1 tbsp fresh lemon juice 

1 1/2 cup fresh blueberries

Glaze:

2 cups powdered sugar

2 1/2 tbsp milk

1 1/2 tbsp fresh lemon juice

Preheat the oven to 425 degrees F. Line a muffin pan with paper liners and set aside.

In a large bowl, whisk together the flour, salt, baking powder, baking soda, ground cinnamon and ground nutmeg. Set aside. 

In another large mixing bowl, combine the butter and sugar. Using an electric mixer, beat together the butter and sugar until light and creamy, about 3-4 minutes. Add the eggs, one at a time, mixing until fully incorporated after each addition. Add the vanilla.

In a liquid measuring cup, whisk together the buttermilk, sour cream and lemon juice. Add 1/3 of the flour mixture to the butter mixture and gently fold until just incorporated. Then add 1/2 of the buttermilk mixture and gently fold until just incorporated. Repeat the process, ending with the flour mixture. Gently fold the blueberries into the muffin batter. Divide the batter evenly between the muffin cups. Bake for 15-18 minutes or until an inserted toothpick comes out clean. Allow muffins to cool on a cooling rack for about 10-15 minutes.

While the muffins are cooling, combine the powdered sugar, milk and lemon juice in a small bowl. Whisk until combined. Dip the tops of the muffins in the glaze, allow the excess to drip off. Return the muffins to the cooling rack and allow to cool completely.