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    You are in: Home / Recipes / Blueberry Doughnut Muffins Recipe
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    Blueberry Doughnut Muffins

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    startnover's Note:

    This is a recipe I got from a bed and breakfast. Yummy, my kids finished of a batch tonight. This recipe would work well with fresh or frozen peaches or cherries, just cut into small pieces. They also freeze well.

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    Units: US | Metric



    1. 1
      Preheat oven to 400°F and grease 24 mini muffin tins (this recipe works the best with mini muffins, but use large if you prefer, you will have adjust your cooking time accordingly).
    2. 2
      Combine dry ingredients.
    3. 3
      Combine wet ingredients in a separate bowl and stir with a whisk, and then stir blueberries into this.
    4. 4
      Add wet ingredients to dry and blend but do not over mix.
    5. 5
      Spoon muffins into tins, filling almost to top to make a nice crown.
    6. 6
      Bake for about 12-15 minutes.
    7. 7
      Let cool in tins for 2 minutes, and then remove and place on rack to cool an additional 5 minutes.
    8. 8
      Stir sugar and cinnamon together.
    9. 9
      Dip muffins all the way in butter and then roll in sugar mixture. Serve at once.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on April 20, 2006


      Oh my! These were the nastiest little buggers to work with. Definately a dough more than a mix. I sorely wish I had read the idea of shaping them into balls! They baked up nicely - but sooo ugly. The baptism by butter followed by a cin/sugar frolic made up for appearances. As to taste, it was hard to get much past the cin/sugar coating. Would have prefered more muffin pop and less sugar overload personally...oh but the kids enjoyed the high!

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    • on February 11, 2006


      Decadent little treats! The kids went nuts for these since they taste just like blueberry doughnuts with a cinnamon sugar coating. I found them pretty rich and couldn't have managed more than one, but they are a lovely addition to breakfast or brunch. Very easy to make, the batter is more the consistency of dough, so I sort of formed into balls and placed in the mini muffin cups. The extra step of dipping in butter and rolling in cinnamon sugar goes very quickly. What a fun recipe! Thanks, homegirl, for sharing it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2005


      I used raspberries and thought I had died and gone to heaven. This will be a frequent in my kitchen!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Blueberry Doughnut Muffins

    Serving Size: 1 (47 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 163.1
    Calories from Fat 72
    Total Fat 8.1 g
    Saturated Fat 4.9 g
    Cholesterol 28.2 mg
    Sodium 154.3 mg
    Total Carbohydrate 21.2 g
    Dietary Fiber 0.5 g
    Sugars 11.5 g
    Protein 1.8 g

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