Blueberry Doughnut Muffins

Blueberry Doughnut Muffins bake up high and mighty and are topped with a sweet and tangy lemon glaze. They’re perfect for breakfast or an afternoon snack.

Blueberry Doughnut Muffins bake up high and mighty and are topped with a sweet and tangy lemon glaze.  So perfect for summer!

My mornings have definitely been starting a bit earlier since I began working out on a consistent basis. And since I struggle to be on time to pretty much everything, meeting my personal trainer at the gym at 6:45 AM is challenging to say the least.

He pretty much knows to expect me to run up the stairs around 6:50 each morning.

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.

However, I’m pretty sure that I’m just annoying my husband. But hey, he knew this about me before we got married.

Blueberry Doughnut Muffins are topped with a sweet and tangy lemon glaze.  This is going to be your new favorite muffin recipe!

When I say I’m not a morning person, it really means that I’m not a get up out of bed person. Once I’m up, moving, and have had a cup of coffee (or two), I’m usually good to go.

Often times, I’m sitting in the grocery store parking lot before it opens because I honestly like to shop when it’s quiet and the bread from the bakery is still nice and warm.

My husband, on the other hand, is the complete opposite. It used to really bother me that Eric was a quiet, slightly crabby version of himself each morning, but now I’ve come to just accept it. Much like he accepts me leaving clothes and makeup all over the bathroom and being late for everything.

Blueberry Doughnut Muffins are topped with a sweet and tangy lemon glaze.  Your family and friends will be begging you for this recipe!

One thing that’s sure to perk up anyone first thing in the morning are muffins. Especially Blueberry Doughnut Muffins with a sweet and tangy lemon glaze.

I’ve made these muffins countless times since they first appeared here on MBA in 2012 and over 5 years later, they’re still one of my very favorite muffin recipes to make AND eat!

Blueberry Doughnut Muffins are topped with a sweet and tangy lemon glaze.  Perfect with a cup of afternoon tea or your morning coffee!

These muffins are also great for brunch on Sundays, or as a treat during the last week of school. I know most of us are phoning it in at that point because OMG SUMMER, but what a treat these would be!

For more delicious muffin recipes, be sure to check out these Blueberry Muffin Top Cookies and this Homemade Blueberry Sauce.

This Blueberry Doughnut Muffins post was updated from the archives. It originally appeared on My Baking Addiction in 2012.

Blueberry Doughnut Muffins

Yield: 12 muffins

Prep Time: 20 minutes

Cook Time: 15-17 minutes

Ingredients:

For the Muffins

  • 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 blueberries

For 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 water

Directions:

  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

137 Responses to “Blueberry Doughnut Muffins”

  1. Helena / Rico sin Azúcar — May 29, 2012 at 5:31 am

    I love your photos, Jamie! Look divine, really. I’m looking forward for the blueberry season to try these muffins!!!!

    Take care ;-)

    Reply

  2. Krystle — May 29, 2012 at 7:27 am

    Hey! These look soooo yummy. I have frozen blueberries on hand..can I use them for this recipe?

    Reply

    • Jamie — May 30, 2012 at 7:04 pm

      Krystle-
      Hi. I have never tried this recipe with frozen blueberries; however, I think they’ll be just fine. I hope this helps!
      -Jamie

  3. Kris — May 30, 2012 at 9:49 am

    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!

    Reply

    • Jamie — May 30, 2012 at 4:45 pm

      Kris-
      I am so happy to hear you enjoyed this recipe – it’s all about the glaze! Thanks for sharing your thoughts!
      -Jamie

  4. Jan Siler — May 30, 2012 at 7:52 pm

    Made these last weekend. Got rave reviews from everyone who tried them. Very tender and tasty.

    Reply

  5. Ashley — May 30, 2012 at 9:02 pm

    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.

    Reply

  6. Carolyn Fraser — May 31, 2012 at 12:33 pm

    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.

    Reply

  7. Michelle — May 31, 2012 at 2:23 pm

    Can’t wait to try and make them.

    Reply

  8. Yvonne McLeod — June 2, 2012 at 7:29 pm

    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

    Reply

  9. The Hungry Mum — June 3, 2012 at 4:19 am

    Love me some lemon in baked goods. And glaze….mmmmm. Bookmarked!

    Reply

  10. Marissa Kubinski — June 4, 2012 at 12:32 pm

    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.

    Reply

  11. Clover — June 5, 2012 at 9:32 pm

    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.

    Reply

  12. Christine — June 15, 2012 at 9:04 am

    These are just as good as I thought they would be. Thank you so much for a wonderful recipe!

    Reply

  13. Emilia Godoi — June 19, 2012 at 10:09 pm

    These are incredible… when I tasted the batter.. I knew they’d be amazing, and they were!!!

    Reply

    • Jamie — June 22, 2012 at 3:01 pm

      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

  14. Mutsa — July 20, 2012 at 11:22 am

    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 :)

    Reply

  15. Aya B. — August 12, 2012 at 2:42 pm

    Wow…. that’s one amazing muffin

    Reply

  16. Sandra — August 14, 2012 at 2:51 pm

    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 :)

    Reply

    • Jamie — August 15, 2012 at 7:30 pm

      Sandra-
      I am so happy to hear you enjoyed the muffins – thanks for sharing your experience with the recipe!
      -Jamie

  17. Lori — August 18, 2012 at 3:04 am

    This looks absolutely fabulous and I can hardly wait to make these!

    Reply

  18. Marissa — September 21, 2012 at 12:17 am

    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!!!

    Reply

    • Jamie — September 23, 2012 at 7:18 pm

      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

  19. Chloe — January 8, 2013 at 3:48 pm

    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 :)

    Reply

  20. Nicole — January 8, 2013 at 7:43 pm

    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.

    Reply

  21. Rachel — January 20, 2013 at 8:28 pm

    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!

    Reply

  22. Maria — March 13, 2013 at 10:00 pm

    Hi there, I haven’t tried these yet but they sound delicious and I am planning on doing the recipe. I’m just wondering if you or anyone has tried putting all the batter in a bundt pan and baking like that and then pouring the glaze over the whole thing? I know you would have to adjust the baking time (I would work that out) but would love to know anyone’s input on this idea..? Thanks so much! Happy baking and thanks for the recipe!

    Reply

    • Maria — March 16, 2013 at 12:18 pm

      So I didn’t go for the full bundt pan but I did pour the extra batter I had into small baby loaf pans and they turned out YUMMY! I needed to cover them the last 5 or so minutes of baking because the tops got too brown, but I have a weird oven. I frosted everything about 5 minutes after it came out of the oven so the frosting goodness sank into the warm muffins and loaves and then I refrosted them when they were cooler – DELICIOUS! Thanks again for the recipe!

  23. Kris — May 21, 2013 at 12:33 am

    Can’t wait to try these!

    Reply

    • Jamie — May 22, 2013 at 11:01 am

      Kris-
      They are so delicious – definitely report back if you give them a whirl!
      -Jamie

    • Kris — May 22, 2013 at 3:00 pm

      Hi Jamie. YUMMMM, having one now. Love the donut-y texture. Can’t wait to share your recipe with my customers.

    • Jamie — May 23, 2013 at 11:43 am

      Kris-
      I am so glad you enjoyed them! Thanks so much for reporting back – have a great day.
      -Jamie

  24. Chelsea — June 20, 2013 at 9:26 am

    Hi there! Just wanted to let you know that I featured your delicious muffins on my blog! http://www.ourlittlenestblog.com/2013/06/blueberry-picking-bucket-list.html?m=1

    Reply

  25. Sumner — July 31, 2013 at 3:11 pm

    Just made them- they’re gorgeous! Though I think I might have overwhipped the dough–they have much more of a muffiny texture than doughnuty. But I’m not complaining! :)

    Reply

  26. Kay — August 15, 2013 at 3:49 pm

    These are the best blueberry muffins EVER!!!!! They taste just like blueberry cake doughnuts! I was amazed. My whole family loves them and wants me to make more. The only thing I did differently is to cut back on the lemon, since we don’t care for a lot of lemon flavor. I used the zest of one lemon instead of two, and omitted the lemon juice from the glaze. Outstanding flavor. Will definitely be making these again.

    Reply

    • Jamie — August 19, 2013 at 10:45 am

      Kay,

      Thank you so much! I’m so happy that you enjoyed the recipe! Thank you for stopping back to share your experience. Have a fantastic day and thank you for following MBA!

      Jamie

  27. Becky w — September 2, 2013 at 3:29 pm

    I just finished making these and even on the lesser aking time they are very brown. Mine do not look like your picture. Is the oven supposed to be 425 I don’t think I have ever baked muffins t that high of a temp before. Thanks for your help.

    Reply

    • Jamie — September 13, 2013 at 5:33 pm

      Hi Becky,
      The temperature these bake at is definitely 425°. Higher heat actually helps muffins get the perfect dome on top. I would suggest checking your oven temperature. Not what’s on the setting when you turn it on, but with a separate oven thermometer. My own oven actually runs about 10 degrees hotter than what it says on the dial. This can ruin many a baked good. Even those 10 degrees can make a huge difference in outcome.
      -Jamie

  28. KELLY PETERS — March 9, 2014 at 5:25 pm

    I JUST TOOK I JUST MADE THE BLUEBERRY MUFFINS!! THEY TURNED OUT VERY TASTY!!

    Reply

  29. Ana Luiza — March 18, 2014 at 10:51 am

    Hi, here in Brazil it´s not easy to find fresh berries. Do you think I can make these with dried ones? Will they taste the same?
    Love you recipes!
    Thanks!

    Reply

    • Jamie Lothridge — May 5, 2014 at 8:55 pm

      Ana Luiza,
      I don’t think these would taste the same without fresh berries. If you do use dried, reconstitute them first by soaking the berries in water or apple juice the night before.
      – Jamie

  30. Dee Simonds — March 18, 2014 at 8:41 pm

    Do you have a print button ??
    I would like to print a copy of this recipe… Thanks :)

    Reply

    • Jamie Lothridge — May 5, 2014 at 8:53 pm

      Dee, there’s a print button in the recipe box. Look for a brown label and the words “Print this Recipe”.
      – Jamie

  31. Sue Barker — March 19, 2014 at 9:41 am

    I bake a LOT! Almost EVERY day, and most stuff is “Hey this isn’t so bad”…but this recipe HIT me! I COULD EAT EVERY SINGLE ONE OF THESE! PERFECTION! JUST PERFECTION!

    Reply

    • Jamie — March 19, 2014 at 11:18 am

      Sue-

      Thank you so much! I’m thrilled to hear that you loved the recipe, and thanks for stopping by to share. Have a fantastic day and thank you for following MBA!

      -Jamie

  32. Steph — May 7, 2014 at 8:32 pm

    These look amazing! I’m in Australia and were just coming into winter so fresh blueberries are out of season and cost a fortune.
    Would tinned/canned blueberries work in this recipe ?
    Love your recipes ! I’m a big fan from down under!

    Reply

    • Jamie — June 19, 2014 at 10:51 pm

      Steph, if you can get frozen ones, I think those would work okay, but I’m not sure about canned ones. Thanks for your kind words!
      – Jamie

  33. Sharon Mobley — June 28, 2014 at 5:50 pm

    These look so good. Im going to have to try them.

    Who makes that muffin pan. I have a square baking pan with that same design on it I have had for many years, And dont know who makes it.

    Thanks
    Sharon

    Reply

    • Jamie — July 3, 2014 at 12:36 pm

      Sharon-
      It’s vintage Ovenex – you can find them on Ebay and Etsy. Have a great day!
      -Jamie

  34. Cindy — July 8, 2014 at 4:46 pm

    This is one of my favorite recipes ever! Just picked up a bunch of fresh blueberries in Mich this past weekend. Brought back lots for friends and gave each one of them this recipe to make. Have you ever tried to make mini muffins with recipe? Thanks for a great recipe and help.
    Cindy

    Reply

    • Jamie — July 9, 2014 at 12:14 am

      Cindy-
      I haven’t tried making these into minis, but I think they’ll be just fine – just be sure to reduce the baking time.
      Jamie

  35. Cindy — July 8, 2014 at 4:47 pm

    Also Jamie I used Meyer lemon juice with these instead of reg lemons. Very good!

    Reply

    • Jamie — July 9, 2014 at 12:14 am

      Great to hear, Cindy! I am glad you enjoyed the muffins! Thanks so much for stopping by!
      -Jamie

  36. Michelle — July 28, 2014 at 12:35 pm

    I made these this morning, and they are so good! Thanks so much for another yummy recipe! :)

    Reply

  37. lisa g. — August 7, 2014 at 2:35 pm

    Hi, I love this recipe its so yummy. Your links are not pulling up for me. Such as the recipe index, fundamentals, blog, etc. Could you help with this please?

    Reply

    • Jamie — August 11, 2014 at 3:28 pm

      You might try a different browser, they seem to be working on my end. Sorry for the difficulty.

      -Jamie

  38. Felicia — August 23, 2014 at 6:25 pm

    Please tell me where the gorgeous muffin tin comes from?! And I can’t wait to try the glazed muffin recipe. :)

    Reply

    • Jamie — August 24, 2014 at 10:47 pm

      Felicia-
      It’s vintage Ovenex, I purchased it from Etsy. I hope this helps!
      -Jamie

  39. Jacki Makings — February 24, 2015 at 1:57 pm

    hi,
    Loving your recipes, but am confused! What is your ‘all purpose flour’ we have plain flour and self raising flour in the UK???

    Reply

    • Jamie — February 26, 2015 at 11:37 am

      Jacki-
      All purpose flour would be the same as your plain flour. I hope this helps.

      -Jamie

  40. Cindy — July 18, 2015 at 11:59 am

    Made them once……..they were inhaled……..and I will be putting a batch in the oven later this afternoon! Terrific recipe , didn’t change a thing!!

    Reply

    • Jamie — July 19, 2015 at 10:17 am

      These are one of our faves, Cindy! And so fun to experiment with different combinations! Thanks for stopping by.
      Jamie

  41. Kathy — December 22, 2015 at 5:20 pm

    Well, I made these wonderful muffins today. I used and orange instead of the lemon and also a larger decorative muffin tin. I added a few more minutes of baking and they are beautiful!! The glaze came
    out perfect. . they look like they came from a bakery !! Thank you for this fantastic  recipe . 

    Reply

  42. Anita — March 6, 2016 at 7:01 pm

    Would love to make these as they look absolutely lovely, I just need to figure out the proper conversion to UK weights/measurements/temp first though.

    Reply

  43. Colette — April 9, 2016 at 1:39 pm

    Just finished baking and glazing these muffins. They are beautiful and delicious. They rose really well (probably that 425 degree oven) and taste so good. I used frozen blueberries and just took a few tblsp of the flour and coated the blueberries in it (to keep them from sinking to the bottom of the muffins) before putting them in the batter, and baked them for the full 17 min. Turned out great! Thank you for this recipe!

    Reply

    • Jamie — April 10, 2016 at 12:05 pm

      So happy to hear you enjoyed them, Colette! Thanks so much for stopping back and leaving your feedback!
      -Jamie

  44. Preeti Ahuja — September 19, 2016 at 3:29 am

    Hi 
    This is Preeti and I live in India . Love your recipes and photos . Follow you  in Facebook as well .
    I a and my family are completely vegetarian which means no meat and egg . Could give me a substitute for eggs that I can use instead .. Or something you would recommend . I love to bake and restriction for not to use eggs stops me from doing so.
    Thanks in advance 
    Lots of love and best wishes always 
    Preeti
    xx

    Reply

    • Jamie — September 20, 2016 at 11:46 am

      Hello, Preeti! You can use one mashed banana or 1/4 cup unsweetened applesauce for every egg. I hope you enjoy the muffins!

  45. Angel — April 20, 2017 at 9:57 am

    I made these last night for breakfast this morning… they’re amazing! My daughter loves blueberries and I love lemon, perfect combination! She says they’re a bit sour, but it didn’t stop her from eating one! I want to try cherry or raspberry in place of the blueberries next time :) thank you for this wonderful recipe!

    Reply

    • Jamie — April 21, 2017 at 7:28 am

      I’m so glad to hear that, Angel! Cherry and raspberry sound amazing!

  46. 1 to 100 Hindi — May 22, 2017 at 3:11 am

    These look amazing!!!

    Reply

  47. Katherine — May 26, 2017 at 7:58 am

    Mmmm…these look delicious! I actually am a morning person myself…doesn’t take much to get me out of bed, but I’ll take one of these muffins anyway!

    Reply

  48. Donna Bullard — May 31, 2017 at 12:50 pm

    I love blueberry muffins, and I think you just made the recipe even better. I can’t wait to try it, I bet it’s super delicious!! =)

    Reply

    • Jamie — June 1, 2017 at 3:48 pm

      Let me know how you like them, Donna!

  49. Ayesha Ali — June 15, 2017 at 4:51 am

    Hi there, This recipe looks divine I have a little query! I have all the ingredients except blueberries. Can I skip them, will it still taste good? Or what fruit should be used instead of them apart from cherries raspberries and strawberries.
    Thanks in advance.

    Reply

    • Jamie — June 15, 2017 at 1:23 pm

      Hi, Ayesha! I suppose you could leave out the blueberries. You could also try blackberries, I think. Let me know how you like them!

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