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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


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


  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.


  • 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 All images and text ©

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  1. Ayesha Ali says:

    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.

    1. Jamie says:

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

  2. Donna Bullard says:

    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!! =)

    1. Jamie says:

      Let me know how you like them, Donna!

  3. Katherine says:

    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!

  4. 1 to 100 Hindi says:

    These look amazing!!!

  5. Angel says:

    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!

    1. Jamie says:

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

  6. Preeti Ahuja says:

    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 

    1. Jamie says:

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

  7. Colette says:

    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!

    1. Jamie says:

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

  8. Anita says:

    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.

  9. Kathy says:

    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 . 

  10. Cindy says:

    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!!

    1. Jamie says:

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