Blueberry Donut Muffins
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12
  • 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
Optional ingredients
  • sliced almonds
  • sprinkling sugar
  1. Preheat oven to 350 and grease a muffin pan; set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt; set aside.
  3. In a small bowl, whisk together vanilla, egg, milk and butter.
  4. 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.
  5. Toss blueberries with a little flour then gently fold them into the batter.
  6. 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.
  7. 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 by Stuck On Sweet at