Blueberry Sugar Doughnut Muffins

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5 from 1 vote

Blueberry Sugar Doughnut Muffins

These easy to make muffins combine the best of muffins and sugar doughnuts!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch, Desserts

Cuisine: American

Meal: Breakfast, Brunch

Servings: muffins

Calories: 222kcal

Author: Donalyn Ketchum

Equipment

Ingredients

1 1/2 cup all purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1 large egg
1/4 cup avocado oil
1 cup plain yogurt
1 teaspoon vanilla
1/2 lemon - zest and juice
1 cup fresh blueberries [see notes for frozen berries]

Topping

2 tablespoons butter
1/2 cup sugar
1/2 teaspoon cinnamon

Instructions

Line the wells in the muffin tin with paper liners, and preheat the oven to 380°F.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, salt and nutmeg.
In a smaller bowl, whisk together the egg, yogurt, avocado oil, vanilla lemon juice and zest.
Pour the liquid ingredients into the bowl with the dry ingredients. Add the blueberries, and use a rubber spatula to fold all of the ingredients together. Don't over mix - the batter should be somewhat shaggy and a few dry spots here and there are fine.
Using a tablespoon or large cookie scoop, portion the batter evenly between the lined cups.
Lower the heat in the oven to 350°F, and place the muffin tin on a middle rack.
Bake for about 20 minutes, until a toothpick inserted near the center of one of the center muffins comes out clean.
While the muffins are baking, melt the butter in a small dish, and combine the sugar and cinnamon in another small dish.
Remove the muffins to a cooling rack, and while they are still very warm, dip the top of each muffin in the melted butter, and then in the sugar mixture. Serve warm with butter, cream cheese or sweetened Farmer Cheese.

Notes

You can use frozen blueberries - don't thaw them out - just mix them right into the batter frozen. The muffins will take a couple minutes extra to bake when using frozen berries.

This recipe can also made with a mini muffin tin, which will give you 24 muffins. Double the amount of topping ingredients though, because it will take more to top 24 muffins, even though they are smaller.

Store for a few days in the refrigerator. If you want to freeze them, I would wait until you plan to eat them to add the sugar topping. Heat them in foil after thawing, and then top. Like all muffins, they are best eaten right away, or in a day.

Nutrition