There was a time when I would go and pick up a couple of muffins to eat for breakfast daily. I considered myself a bit of a muffin expert and especially loved muesli muffins.
I even made my own version of them with these banana muesli muffins I shared a while back on my site. Muffins are bomb dot com and I am not even sorry for embarrassing myself for saying that.
I love doughnut muffins because it’s just like having a doughnut without feeling as guilty and you get more “doughnut” per serving. You eat two doughnuts and people give you a little side eye. Eat one doughnut muffin and you are eating the equivalent of two doughnuts and no one says a thing.
Cue that thinking with your head gif (or whatever the name of that gif is!). Plus, here we have blueberry doughnut muffins. And they are loaded with blueberries, which means it is still considered basically a health food.
To make the blueberry doughnut muffins, started off with my favorite baked doughnut recipe and doubled it so it makes enough batter to fit into the muffin pans.
To give them that classic doughnut flavor, we add just a touch of nutmeg. Not too much to make them feel like a spiced doughnut, but just enough to notice it. Buttermilk is also used to add lightness and a tangier flavor to the batter.
I recommend warming these muffins in the microwave or oven a bit and slathering with jam or even a bit of butter.
They are best stored at room temperature in an airtight container for three days. If needed, you can freeze them in an airtight container for up to a month. Heat them in the microwave or oven to soften them back up again.
Blueberry Doughnut Muffins Recipe
- 0.5 Vegetable Oil
- 0.75 Granulated Sugar
- 2 Egg room temperature
- 1.5 Pure Vanilla Extract
- 1 Buttermilk room temperature
- 2.66 All-Purpose Flour plus more for blueberries
- 1.5 Baking Powder
- 0.25 Baking Soda
- 1 Salt
- 0.5 Ground Nutmeg
- 1.5 Blueberries fresh or frozen
- Preheat the oven to 425°F. Line a muffin tin with liners. Set aside.
- In a large bowl, whisk together the oil, sugar, eggs, vanilla, and buttermilk together until well combined. Set aside.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg together until well combined.
- Gently toss the blueberries in a sprinkling of flour so that they are lightly coated in flour.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. You want a lot of lumps in the batter.
- Fold in the blueberries and mix until they are just incorporated into the batter.
- Evenly divide the batter among the liners.
- Place the muffins in the oven and reduce the heat to 375 degrees F.
- Bake for about 20-25 minutes, or until a toothpick inserted in the middle comes out clean or with a few crumbs sticking to it.
- Remove and allow to cool. Serve warm or at room temperature, For a real treat, brush with melted butter and sprinkle with turbinado sugar, or you can drizzle with a vanilla glaze.