Blueberry Lemon Donut Muffins
Serves: 28
For the Muffins
  • 2 C white whole wheat or all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ⅔ C sugar
  • 1 tsp lemon zest
  • ⅓ C butter, melted and cooled
  • 1 C milk
  • 3 tbsp fresh lemon juice
  • 1 C fresh blueberries
For the Glaze
  • 1 C confectioner's sugar
  • 2 tbsp milk
  • ½ tbsp fresh lemon juice
  1. Preheat oven to 375. Spray a mini muffin tin with non-stick cooking spray.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest.
  3. Stir in butter, milk, and lemon juice until combined. Stir in blueberries.
  4. Spoon batter into prepared muffin tin. Fill about ¾ full. I used about 1 tablespoon of batter per cup.
  5. Bake for 5-7 minutes or until edges just start to turn golden brown. Move to a wire rack to cool.
  6. While donut muffins are cooling, prepare the glaze. Stir together confectioner's sugar, milk, and lemon juice until smooth.
  7. Dip tops of donut muffins in glaze. Allow glaze to harden and serve.
Recipe by A Kitchen Addiction at