One of my best friends came to visit me this past Memorial Day weekend so I decided to make him a delicious breakfast! While I don’t eat doughnuts often, one of my favorites that I usually gravitate towards when I do eat them is a blueberry glazed doughnut. There’s something about these doughnuts that is amazing… the blueberry flavor or the glaze frosting? Recently, I saw a recipe for glazed doughnut muffins that looked fabulous, so I knew I had to make Blueberry Glazed Doughnut Muffins. These muffins came out delicious especially with the addition of the glazed frosting. I tried to make these muffins a bit more healthy by adding applesauce and whole wheat flour. Definitely give these muffins a try if you’re having a good friend over for breakfast or if you just feel like eating 15 blueberry glazed doughnut muffins. Hope you had a wonderful Memorial Day!
In other news, I will be traveling for work and am always looking for guest bloggers. If you’re interested, send me an email at HappyWhenNotHungry@gmail.com.
- 1/4 cup butter
- 1/4 cup unsweetened applesauce
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp salt
- 1 tsp vanilla extract
- 1 2/3 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup milk
- 1 pint blueberries, washed
For the Glaze:
- 3 tbsp butter; melted
- 1 cup confectioners’ sugar; sifted
- 3/4 tsp vanilla
- 2 tbsp hot water
1) Preheat the oven to 425°F. Lightly grease 15 muffin tins.
2) In a medium-sized mixing bowl, cream together the butter, applesauce, and sugars till smooth.
3) Add the eggs and vanilla, beating to combine.
4) In another bowl, stir together the flours, baking powder, baking soda, cinnamon, and salt.
5) 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. Gently fold in the blueberries.
6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7) Bake the muffins for 15 -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.
8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden.
10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
*Makes 15 muffins
Recipe adapted from My Baking Addiction