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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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    Ingredients:

    Servings:

    Units: US | Metric

    Topping

    Directions:

    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

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 11, 2006

      55

      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

      55

      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)

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    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
    44%
    Total Fat 8.1 g
    12%
    Saturated Fat 4.9 g
    24%
    Cholesterol 28.2 mg
    9%
    Sodium 154.3 mg
    6%
    Total Carbohydrate 21.2 g
    7%
    Dietary Fiber 0.5 g
    2%
    Sugars 11.5 g
    46%
    Protein 1.8 g
    3%

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