Blueberry Doughnut Muffins

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
22mins
Ingredients:
14
Serves:
24
Advertisement

ingredients

Advertisement

directions

  • 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).
  • Combine dry ingredients.
  • Combine wet ingredients in a separate bowl and stir with a whisk, and then stir blueberries into this.
  • Add wet ingredients to dry and blend but do not over mix.
  • Spoon muffins into tins, filling almost to top to make a nice crown.
  • Bake for about 12-15 minutes.
  • Let cool in tins for 2 minutes, and then remove and place on rack to cool an additional 5 minutes.
  • Stir sugar and cinnamon together.
  • Dip muffins all the way in butter and then roll in sugar mixture. Serve at once.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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!
     
  2. 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!
     
  3. I used raspberries and thought I had died and gone to heaven. This will be a frequent in my kitchen!
     
  4. These were wonderful! I wish I had a digital camera to photograph these beauties! I got 31 large, round, heaping mini-muffins out of this recipe, and used 1/2 cup of butter for the topping - that was just enough. I'm not a big fan of nutmeg, so I used 1/2 tsp. cinnamon instead of the 1/4 tsp. nutmeg. The batter was pretty thick and dough-like, but the muffins turned out wonderfully. They were a bit bland by themselves, but the topping was what made them! I've tried several doughnut muffin recipes, and these were the first that actually tasted like doughnuts! They had the right consistency as well, and were very tasty! Great recipe! I'll definitely be making these again!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes