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Home / Blueberry Lemon Glazed Muffin Top Donuts

Blueberry Lemon Glazed Muffin Top Donuts

These donuts are crazy.  These donuts cray.

I made these one afternoon where I was craving blueberry and sweets.  Matthew and I each had i, and nosotros went to our ain desks to continue to work.  Then I heard Matthew walking towards me in the loft.  His plate was empty.  "Oh man, tin can I have another one of them?"

Isn't that but the dream response?

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I told him to consume his heart out.  So we talked about how nosotros should stop doing our work and dedicate our lives to donuts.  Oh maybe that was just me, I don't know, these donuts hit me hard.

I call these muffin top donuts considering they are made in a donut pan, but I fill it up to the top with batter so it becomes a muffin on top.  It's a donut on ane side, it's a muffin on the other, it's happiness inside.  Besides these are dairy free (I also give a non dairy free pick in recipe) so we're going to pretend that means that they are majorly good for you and these won't actually cause you a muffin top.

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Also I'grand really into pocket-size batches of donuts, cookies, muffins, etc lately.  I don't really need 18 donuts (not saying I don't want xviii donuts) so I love these smaller batches.  This will brand sure I don't go wild at 5AM in the morning and wake up with guilt of eating my daily calories in viii minutes.    Making smaller batches makes me want to try new recipes as well.  If I make a big batch of cookies that are going to sit hither for a week, chances are I'm not going to bake anything else out of pure worry of eating everything.   And then what I'm maxim is make these donuts, consume them, then brand them again, swallow them, so make them again, eat them.  It feels better that manner.

Blueberry Lemon Glazed Muffin Top Donuts

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For the donuts

  • 1 cup flour
  • ane/four cup white saccharide
  • one teaspoon baking pulverization
  • 1/four teaspoon footing cinnamon
  • 1/two teaspoon salt
  • ane/3 cup almond or regular milk
  • i egg
  • i teaspoon vanilla
  • ane teaspoon lemon juice
  • i 1/2 teaspoon vegetable oil
  • one/2 cup frozen blueberries

For the coat

  • 1 cup powdered sugar
  • ane 1/two teaspoon lemon juice
  • splash of almond or regular milk

  • Preheat oven to 325 degrees. Spray a donut pan with nonstick spray.

  • In a bowl mix flour, sugar, baking powder, cinnamon and salt together.

  • In another bowl stir together milk, egg, vanilla, lemon juice and oil until combined.

  • Add together milk mixture to your flour mixture and stir until mixed well.

  • Stir in blueberries lightly until they're evenly distributed.

  • Spoon mixture into donut pans to the very top. Filling them up to the top will turn these into muffin pinnacle donuts. Bake for x-12 minutes or until lightly browned on sides.

  • Remove from oven, cool.

For the glaze

  • Put sugar, lemon juice and splash of milk in basin and mix well (I use hand mixer).

  • If coat is too wet, add a tablespoon of cornstarch to thicken information technology up.

  • Once donuts are absurd, spread glaze on each donut muffin top.

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Source: https://brooklynfarmgirl.com/blueberry-lemon-glazed-muffin-top-donuts/