Blueberry Doughnut Muffins

So this recipe mainly caught my eye simply because of the word doughnut.

Doughnut muffins? Now that's my kind of dessert. I also loved the idea of a glaze on top of a blueberry muffin.

These muffins really do remind me of a cake doughnut because they are dense and moist.

So good and so fresh.

Blueberry Doughnut Muffins

Makes: About 16 Muffins
Source: Krissy's Creations

For the Muffins

¼ cup unsalted butter, at room temperature

¼ cup vegetable oil

½ cup sugar

1/3 cup brown sugar

Zest of 2 lemons (optional)

2 eggs

2 tsp. pure vanilla extract

2 2/3 cups all-purpose flour

1 ½ tsp. baking powder

¼ tsp. baking soda

½ tsp. salt

1 cup milk

1 1/3 cups fresh blueberries

For the Glaze

1 cup confectioners sugar

3 Tbsp. unsalted butter, melted

½ tsp. pure vanilla extract

1 Tbsp. lemon juice

1 Tbsp. warm water

1. Preheat the oven to 425 degrees F. Line 2 muffin pans with baking liners. Set aside until needed.

2. In the bowl of a stand mixer, beat together the butter, oil, sugar, brown sugar and lemon zest until creamy and smooth. Add the eggs and vanilla and mix until fully incorporated. 

3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Alternately with the milk, add the flour into the butter mixture in three additions, starting and ending with the flour. 

4. Remove the bowl from the mixer and gently fold in the blueberries. Divide the batter evenly among the prepared baking liners, filling almost all the way up to the top of the liners. Bake the muffins until they turn a light golden brown and a toothpick inserted into the center of a couple muffins come out clean, about 15 minutes. Remove the muffins from the oven and place on a cooling rack to cool completely.

5. Once the muffins have cooled, begin making the glaze. In a medium bowl, whisk together the confectioners sugar, melted butter, vanilla, lemon juice and warm water. Whisk until smooth.

6. To coat each muffin entirely, dip the top of each muffin (up until the liner) and twist into the glaze. Place the muffin back on the cooling rack. Allow the muffins to harden before serving.

*These muffins last up to 4 days in a sealed container.