Blueberry Doughnut Muffins
Transform your breakfast table into a sweet bakery haven with these irresistible Blueberry Doughnut Muffins! Bursting with juicy fresh blueberries and infused with a hint of warm nutmeg, these tender, cake-like delights are the perfect fusion of a classic doughnut and a homemade muffin. Baked to golden perfection, each muffin is crowned with a buttery cinnamon-sugar topping that delivers a nostalgic, melt-in-your-mouth finish. Ready in just 35 minutes and requiring simple pantry staples, this easy-to-follow recipe is ideal for cozy mornings, brunch gatherings, or a quick indulgent snack. With their perfect balance of fluffy texture and sugary crunch, Blueberry Doughnut Muffins are guaranteed to become a household favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground nutmeg
- 0.75 cups Whole milk
- 0.5 cups Unsalted butter, melted and slightly cooled
- 2 Large eggs
- 1.5 teaspoons Vanilla extract
- 1.5 cups Fresh blueberries
- 0.5 cups Granulated sugar (for topping)
- 1 teaspoons Ground cinnamon (for topping)
- 0.25 cups Unsalted butter, melted (for topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground nutmeg.
In a separate bowl, mix the milk, melted butter, eggs, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the fresh blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
While the muffins are baking, prepare the topping by mixing the granulated sugar and ground cinnamon in a small bowl.
Once the muffins are done baking, transfer them to a cooling rack and allow them to cool for 5 minutes.
Brush the tops of the warm muffins with the melted butter, then generously sprinkle them with the cinnamon-sugar mixture.
Serve warm or at room temperature. These muffins are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
Nutrition Facts
Calories |
3544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.9 g | 210% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 2532 mg | 110% | |
| Total Carbohydrate | 483.7 g | 176% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 282.8 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 393 mg | 30% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 905 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
