These Blueberry Donut Muffins that are doused with a vanilla glaze, sliced almonds and vanilla sprinkling sugar are to die for. These are such a a wonderful treat in my house and they don’t last long!
I used to work above a bakery that sold these amazing blueberry and cinnamon donut muffins. I quit working there so I quit having blueberry donut muffins.
Until now! A few weeks ago I had some one-on-one time with Raya (my toddler). We hit a few parks then my favorite local bakery where she got a m&m cookie and I got a blueberry donut muffin. Oh how I’ve missed that muffin. It inspired me to make my own version of them because I’ve missed them so much.
This recipe is very simple and straight forward. There is nothing fancy about the batter…it’s just flavored well with good vanilla extract and plump beautiful blueberries. What makes these extra delicious is the sweet glaze that’s poured on top. I decided to add some sprinkling sugar and slivered almonds for crunch but it’s not necessary.
These are a crowd pleaser – great to make when friends or family are in town. They don’t last long so make extra! You can change the flavor up by adding lemon zest, orange zest or almond extract. All of these would be wonderful.
Put these on your must make list, for sure!
Don’t forget to pin this recipe to Pinterest by clicking the image below!
- 1½ cups all purpose flour
- ½ cup granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 large egg, room temperature
- ½ cup milk (I used whole), room temperature
- ⅓ cup unsalted butter, melted then cooled
- 1 cup blueberries tossed in a tablespoon of flour
- 1½ cups confectioners sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon butter, melted and cooled
- 1 tablespoon milk
- sliced almonds
- sprinkling sugar
- Preheat oven to 350 and grease a muffin pan; set aside.
- In a large bowl, whisk together flour, sugar, baking powder and salt; set aside.
- In a small bowl, whisk together vanilla, egg, milk and butter.
- Pour the bowl of wet ingredients into the bowl of dry ingredients and gently fold together with a fork until incorporated, do not over mix.
- Toss blueberries with a little flour then gently fold them into the batter.
- Spoon batter into muffin cups about ½-3/4 full. Top with a few extra blueberries if desired. Bake for 20-25 muffins until puffed up. Let cool completely before adding the glaze.
- To make the glaze, add all the ingredients into a bowl and whisk well. If glaze is too thick, add ½ teaspoon more milk. Garnish with sugar and almonds if desired.
Recipe slightly adapted from The Salty Marshmallow