Back to the Cutting Board
Lemon-glazed Blueberry Donut Muffins
adapted from Orangette 
Breakfast | Servings: 12-16
Prep time: 20 min | Cook time: 30 min | Total time: 1 hour
- 3/4 cup plus 2 tbsp. whole milk*
- 1 tsp. white vinegar**
- 3 cups flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 tsp. ground nutmeg
- 1 1/2 sticks (6 oz.) unsalted butter, room temp
- 3/4 cup plus 2 tbsp. sugar
- 2 large eggs
- 1 cup frozen blueberries (not thawed)
*I don’t have whole milk, so I used 3/4 cup 1% milk and 2 tbsp. heavy cream.
**Alternately you can use 2 tbsp. buttermilk, but reduce the whole milk by 1 tbsp.
Note: This is enough glaze to cover the tops of the muffins. If you want to coat the entire muffin, I would recommend doubling everything.
- 3 tbsp. unsalted butter, melted
- 1 cup powdered sugar
- 1 1/2 tbsp. fresh lemon juice (about half a small/medium lemon)
- 1 tbsp. hot water, plus more if necessary
Alternate coating: Cinnamon-Sugar
- 6 tbsp. unsalted butter, melted
- 1 1/2 cups sugar
- 1 tbsp. cinnamon
- Set an oven rack in the middle of your oven and preheat the oven to 350 degrees (F). Spray two muffin pans with cooking spray. I’ve made this recipe a few times and usually get more like 14-16 muffins, but they don’t rise substantially so you could probably get away with filling 12 cups very full.
- Combine the milk and vinegar in a measuring cup. Set aside.
- Combine the flour, baking powder, baking soda, salt, and nutmeg in a medium bowl and whisk to mix them thoroughly. Set aside.
- In a the bowl of a mixer fitted with a paddle attachment, beat the butter on medium until soft and creamy (about half a minute should be fine). Keep the mixer running and add sugar in a steady stream. Continue beating (scraping down the sides if necessary) for a few minutes until the mixture fluffy and has lightened to a pale yellow.
- Add the eggs, one at a time, beating until just combined.
- Turn the mixer to the lowest speed and add in 1/4 of the flour mixture until just combined. Add 1/3 of the milk mixture until just combined. Continue adding the rest of flour and milk mixtures, ending with the last of the flour. Mix until smooth, but don’t overmix. The batter will be quite thick.
- Very gently fold in the blueberries with a wooden spoon.
- Scoop the batter into the prepared muffin pans, filling each cup all the way up and making sure the blueberries are evenly distributed. Bake for 25-30 minutes or until the muffins are firm to the touch and a toothpick in the center comes out clean. Let sit in the pan for at least 10 minutes or until cool enough to handle.
Place a wire rack on top of some wax or parchment paper. In a medium bowl, mix all the ingredients for the glaze. It should be thick enough to coat something, but thin enough to be pourable. Add a little more hot water if necessary. Dip the top and sides (if you want) of each muffin into the glaze and place on the wire rack to dry.
Alternately, if you’d like to coat your muffins in cinnamon sugar: Microwave the butter in small bowl. Mix the cinnamon sugar in a wide bowl. Use a pastry brush to coat the top and sides of a muffin with butter and then roll it in the cinnamon sugar until coated. Repeat with the remaining muffins.
These muffins are best the same day you bake them or the day after, after a couple of days they will start to get a bit soggy. Store in an air-tight container.
The batter can be stored in the fridge, covered, for up to three days, but don’t add the blueberries until you’re ready to bake. Let the batter come to room temperature and add in the blueberries last.