Light, fluffy blueberry doughnut muffins – a delicious breakfast mashup you won’t want to skip out on.
Muffins are probably one of my favorite things to make in my house. Typically, I love to keep them for easy snacks and to add to my kid’s lunch box. These peanut butter and jelly muffins and these carrot cake muffins are two favorites and these blueberry doughnut muffins are quickly climbing the list of favorites in the house.
What makes these “doughnut” muffins is that we actually use a baked doughnut recipe as the base of our muffins. So they have a definite doughnut quality in terms of flavor and texture.
You can use either fresh or frozen blueberries in these blueberry doughnut muffins. They are both very good here. If you do opt to use frozen blueberries, do not thaw them. Instead add them in frozen. My personal favorites are Wyman’s Wild Blueberries. We’ve also had luck using dried blueberries, but I’ve only found dried blueberries in the quantities needed for these muffins on amazon. Some stores like ALDI occasionally has them for sale, too.
If you are looking for a real hit of blueberry, you can also add in a swirl of blueberry jam into the batter. If you’ve never tried a jam swirl in your muffins, you are missing out!
Since this is a doughnut base, you can easily turn these into actual baked doughnuts if you wanted. Just use a couple of doughnut baking pans that are lightly greased and decrease the bake time to about 10 – 12 minutes. I also like to coat them in either turbinado sugar or powdered sugar.
I recommend storing these blueberry doughnut muffins in an airtight container for up to five days. You can also store them in the freezer in an airtight container for up to a month. Simply leave them at room temperature for about 20 minutes before eating. I also love to heat them in the microwave for about 10 seconds to make them nice and warm, which is especially nice when you want to slather some butter on them!