Blueberry Muffins

Homemade donuts are so much fun and so tasty. These delicious Blueberry Donuts are soft, cake-baked donuts with blueberries and cinnamon, dunked in an easy 3-ingredient glaze.

Course Breakfast

Cuisine American

Keyword blueberry cake donut, blueberry donuts, how do you make baked blueberry muffins, how do you make blueberry muffins, how to make baked blueberry donuts, how to make blueberry donuts

Prep Time 12

Cook Time 10

Total Time 22

Servings donuts

Calories 204kcal

Author Beth Pierce

Ingredients

Blueberry Muffins

2 cups cake flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
⅔ cup granulated sugar
2 large eggs
1½ teaspoons vanilla extract
⅔ cup milk
2 tablespoons butter melted and slightly cooled
1 cup fresh or frozen blueberries

Glaze

1 cup powdered sugar
2-2 ½ tablespoons milk
1/2 teaspoon vanilla or almond extract

Instructions

Preheat the oven to 350°. Grease the cavities of 2 (6-count) pans or 1 (12-count) donut pan.
Whisk the flour, baking powder, cinnamon, and salt in a medium bowl.
In a large bowl, whisk the granulated sugar, eggs, vanilla extract, and milk. Stir the flour mixture into the wet mixture in two additions, alternating with the melted butter. Fold in the blueberries.
Pipe the batter into the greased donut cavities using a piping bag or a large storage bag with a corner snipped off. Place the doughnut pans in the preheated oven.
While the donuts are baking, whisk the glaze ingredients together.
Bake until the doughnuts are set and lightly browned. A toothpick inserted in the thickest part of the doughnut should come out clean or with a few moist crumbs. Move the baked donuts to a wire rack to cool for a couple of minutes.
Dip the warm donuts in the glaze and move them to a wire rack to cool.

Notes

Enjoy these shortly after baking. Store them in a bakery box, paper bag, or storage container with the lid slightly ajar. Always stack the donuts in a single layer.

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