I have never been and probably never will be a morning person. Instead, I’m that person who sets their alarm to buzz about 30 minutes before I have to wake up just so I can hit the snooze button several times – it makes me feel like I’m pulling one over on the Sandman even though I’m really just driving Brian ever so slowly to insanity each morning.
With the school year coming to a close – just 6 more days – we’ve decided to add in one last potluck to celebrate our staff. Only this wasn’t a typical potluck, it was a breakfast, which meant two things: first, I definitely needed a game plan, and second, that whole snooze button thing wasn’t going to be happening if I made a hot dish. So immediately the notion of Orange-Cardamom Sticky Rolls was tossed out the window.
My first inclination was to bring a fruit tray with dip – perfect for breakfast, right? However, the idea of cutting up fruit at 6am made me wince a little and worry over the safety of my fingers. So I decided that that I would make Blueberry Doughnut Muffins with a lemon glaze. Simple, summery and absolutely delicious.
Blueberry Doughnut Muffins start off with the batter from the ever so popular Glazed Doughnut Muffins, but they get a summery makeover with the addition lemon zest and fresh blueberries. A double dip in a sugary lemon glaze takes them to a level of crazy goodness.
I’m pretty sure these muffins will have my building principal missing me all summer. If you have to work through the heat, make these to appease your fellow workmates. They’ll be singing your praises in and out of the meeting room.
Blueberry Doughnut Muffins
Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 15-17 minutes
Ingredients:
zest of 2 lemons
1/2 cup granulated sugar
1/3 cup 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 blueberriesFor the Glaze
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 waterDirections:
1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin 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.
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.
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.
Notes:
If you prefer a little more intense kick of lemon, feel free to substitute more lemon juice for the water in the recipe for the glaze.
My Baking Addiction adapted from King Arthur Flour
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{ 83 comments… read them below or add one }
These muffins looks very good!
Ooohh! These muffins look so good! Blueberry+donut…. that’s such a new combination! This would be the perfect thing to bring to the bake sales and such at my school! Thanks for the great recipe!
wow. GORGEOUS.
i gotta try these! i`ve never had a donut muffin before! 
I am not a morning person either. But these would totally improve my mood in the am!
Mmm…I bet these just melt in your mouth!
Wow, these look awesome. I’m pretty sure the glaze make these muffins perfect!
Mmm.. all of my favorite things rolled into one: blueberries, doughnuts, muffins, and lemons!
I really can’t resist a blueberry muffin. The glaze makes it look even better!
yuuuuum I think I will make this sometime this week! Thank yooou
I *have* to make these! They sound amazing.
donuts meet muffins with big chunky blueberries and that glaze..oh this is summertime on a platter!
i would totally jump out of bed in the morning for these muffins!
This is the stuff dreams are made of.
they are in my oven as i type this! i had a whole batch of organic lemons so i had to do something- these looked perfect!
Blueberry and lemon is the perfect combination ever!! Mmm…
The lighting in these photographs is absolutely gorgeous, Jamie! And a twist on the awesome glazed doughnut muffin? I am definitely in. Blueberries add a perfect spring/summer twist!
These are drool worthy! I want these for breakfast tomorrow morning!
I need more muffins in my life…and donuts for that matter! HELLO!
Oh…..My……Goodness……these sound heavenly and I can’t wait to try them…..Thank you so much!!!
I must make these; I love this summery makeover of one of my favorite muffins! Can’t wait to make that glaze, too!
Do you happen to know the calorie count?
217 by the recipe calculator I used.
Yum, blueberry and lemon the perfect combination. I can’t wait to make these! Thanks for sharing.
I LOVE your muffin tin! Is this something you recently purchased or was it a cool find that I will never be able to find anywhere?
Amy-
Thanks for stopping by. The muffin tin is vintage Ovenex – I purchased it from Etsy. Hope this helps.
-Jamie
These look delicious and so fresh and summery. Love those bursting blueberries
These look so YUM! I love it when the blueberries seep through
I bet these were a big hit at the potluck! Lemon and blueberry is such a great combination and who can resist a doughnut muffin??
Yum! They look just perfect!
Oh my Heavens – definitely must make these soon!
I’m loving all things blueberry + lemon right now!
I’ve been so busy, I haven’t had time to comment on the blogs I read, and I was skimming through my e-mails and when I got yours I saw the picture of your blueberry doughnuts I just had to comment. OMG! They look amazing!!! I’m bookmarking these bad boys and making them this holiday weekend!!
Love it! I’m sure your principal will be very happy!
I finally have a reason to go pick fresh blueberries with the kids =)
These look YUMMY !!! Thanks again !
These sound fantastic Jamie! I love the addition of lemon glaze, such a perfect topping!
Love these!! They are beautiful!
I MADE THESE! They turned out well, just as pictured. For some reason I got 14 (big) muffins, not 12. Bu I am not complaining. Thank you for the recipe. BTW I used one lemon and one lime for the zest; and I upped the lemon flavor even more by adding a drop of lemon extract to the glaze instead of vanilla. Really good.
I doubled the recipe and ended up with 40 muffins!! But they are delicious. I will just freeze some.
My mom just sent me home this weekend with a ton of blueberries…I know what I will be making!
i’ve got a crazy husband that claims he doesn’t like doughnuts but loves muffins. wonder what he’ll think of these?
I’ve made your glaze doughnut muffins before and I absolutely loooooved it. I can’t wait to try this makeover though! I’m sure I’ll like it even more than the former.
could i make a suggestion? I READ REVIEWS before trying a recipe and find it most helpful on most recipes. this is the only site where people say they want to try it, but that is no help to anyone who wants to decide to make it. could we at least see who has actually made it FIRST and let the others speak last? am i the only one that likes real reviews?
love to cook and love reviews , thanks for your input.
Kaki-
Since this is a food blog, we have no way to sift through the comments and sort them by reviews and general comments. The comments are simply numbered by the time/date they are submitted to the site. Sorry if this is an inconvenience, but I can tell you that all of the recipes are tested and tweaked before ever making their way to the pages of My Baking Addiction. Thanks for stopping by!
-Jamie
I made them and they were AMAZING! I did like she said in the bottom and added more lemon juice for some of the water and it worked out very well. I like a lot of lemon flavor tho.
These are a new favorite and will be on the menu sooner rather than later.
I made these yesterday and they were delicious! I did add the extra lemon/less water in the glaze and was happy that I did. They turned out just like the photos and did not last long. I did end up with 17 instead of 12, but no one complained about that!
Oh I hear you, I am not a morning person either. It’s best not to ask too much of me within one hour of me waking.
These would be a fabulous way to start the day.
I need to try these tomorrow!! they look and sound delicious Jamie!
Have a fabulous weekend!
This looks like Sunday Brunch!!..Could one possibly use buttermilk instead of regular milk and achieve your obvious “win” in the perfection-muffin category?…Gorgeous photography…marvelously explained directions…Thank you for sharing!
The muffins look delectable with that clear glaze, but I wonder where you got that awesome muffin pan?
Cuocakes, donuts, lemon, fresh blueberries, muffins, glaxe, your beautiful muffin tin and antique spoon, where do I start…mmmmm…
glaxe should be read as glaze
We made these on Memorial Day morning and I can say they were the most incredible blueberry muffins we’ve every had! I give the recipe 5 stars!
Jamie – These look amazing! I was wondering…do you think the recipe could be converted to mini muffins? Would I just shorten the baking time? With 2 little boys, I’d rather hand them a tiny muffin – easier for little hands, and then there isn’t so much sugar. Love the blog – thanks for being such a baking inspiration!
Love the styling in this post, Jamie. I can promise you that just as soon as the Quebec blueberries make their way to markets I’m going to be baking up a batch of these muffins.
Such a nice presentation for the teachers ~ they sound awesome!
I love your photos, Jamie! Look divine, really. I’m looking forward for the blueberry season to try these muffins!!!!
Take care
Hey! These look soooo yummy. I have frozen blueberries on hand..can I use them for this recipe?
Krystle-
Hi. I have never tried this recipe with frozen blueberries; however, I think they’ll be just fine. I hope this helps!
-Jamie
I made a double batch of these on Memorial Day. Not only did my family LOVE them (the kids ate 3 muffins each), but our neighbors raved over them as well. I thought it would be hard to top my current crumb top blueberry muffin recipe, but this one did it!
Kris-
I am so happy to hear you enjoyed this recipe – it’s all about the glaze! Thanks for sharing your thoughts!
-Jamie
Made these last weekend. Got rave reviews from everyone who tried them. Very tender and tasty.
I made these, but i didn’t have any lemon or butter. I used margarine instead. THEY WERE STILL AMAZING. The best muffins I have ever made.
I made these with raspberries the other day because the store was out of blueberries. Quite delicious. I gave most of them to my nieces and brother, they loved them! Especially the 5 year old, she had berry all over her face.
Can’t wait to try and make them.
thank you for the recipe, I have made them twice now , they are very easy to make and my son loves them even though he does not like bluberries
thanks again
Yvonne
Love me some lemon in baked goods. And glaze….mmmmm. Bookmarked!
I made these muffins Sunday they morning and they were delicious. The taste is very similar to that of a donut. I think they tasted better after they’ve cooled off. It also allows time for the glaze to harden on the top.
I made these this morning finally. I’ve been wanting to since this was posted. They were so delish! Made 18 muffins though. The 12 I over-baked a tad (16 min in my oven too long) Luckily I had 6 more and 14 min was just right and they were perfect. I will make these again–just be more careful about how long to bake them.
These are just as good as I thought they would be. Thank you so much for a wonderful recipe!
These are incredible… when I tasted the batter.. I knew they’d be amazing, and they were!!!
Emilia-
So happy to hear you enjoyed the recipe. Thanks for taking to the time to come back to come back and let us know how it went. Have a great day.
-Jamie
Just made these and they taste amazing!!! The glaze I felt came out a bit too thick but it tastes delicious. I’m so happy with the result. Fantastic recipe
Wow…. that’s one amazing muffin
I made these cookies for dessert at my mom’s place last Friday. They are so delicious. Everybody enjoyed them tremendously. Thanks for the recipe. It’s a keeper
Sandra-
I am so happy to hear you enjoyed the muffins – thanks for sharing your experience with the recipe!
-Jamie
This looks absolutely fabulous and I can hardly wait to make these!
I didnt have blueberries so i used frozen raspberries and they turned out very good, everyone that has eaten one has only said good things about them, amazing recipe!!!
Marissa-
I’m so happy to hear you enjoyed the recipe. Thanks so much for coming back and letting me know how the recipe worked for you! Raspberries sound delicious!
-Jamie
I just made these… the house smells like Springtime and I’m in a snowy Alaska! Thank you. The glaze is delicious by the way, reminds me of my Mom’s
These were so incredible! Thanks for the recipe. I got 18 muffins. I really like the idea of adding lemon extract in the glaze instead of vanilla…will try that next time.
worth every bit of effort. Zesting lemons and rubbing sugar may make you shy away from this recipe because who doesn’t want to make the easiest muffins possible?? Fear not! Every step of this tasty goodness is woooorth it. MMMMMmmm. Thanks so much for sharing the recipe!
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