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Blueberry Muffins with Double-D Donut Glaze

Muffins with donut glaze seems impossibly decadent, but double-dip those beauties and folks will want to marry you, kids will clean their rooms without nagging and grandkids will think you made them candy for breakfast.  Oh, my.

I present Blueberry Muffins, double-dipped with donut glaze.

Blueberry Muffins with Double-D Donut Glaze

 

 

Blueberry Muffins with Double-D Donut Glaze

The glaze is thin and subtle, but it packs a flavor punch.  I substituted coconut oil for the butter and the fruit flavor-combo was addicting. (I included the original glaze recipe made with butter in the notes of the recipe box should you prefer it, because let’s face it, glaze made with buttah is fabulous!)

Blueberry Muffins with Double-D Donut Glaze

Yield: 16 muffins

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 1/2-1 tsp. ground Siagon Cinnamon (optional)
  • 2 large eggs
  • 1 cup milk
  • 2/3 cup sugar
  • 6 tbsp. coconut oil or butter
  • 1 tsp. vanilla
  • 1 1/2 cups frozen or fresh blueberries
  • Glaze
  • 6 tbsp coconut oil
  • 2 cups powdered sugar
  • 2 tsp vanilla
  • 3 tbsp hot water

Instructions

  1. In a large bowl, whisk together the flour, baking powder, salt, and cinnamon (if using). In another bowl, whisk together the eggs, milk or cream, sugar, butter or oil, and vanilla.
  2. Add the dry ingredients to the wet ingredients and mix together with a few light strokes, just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Fold in blueberries.
  3. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 12 to 18 minutes depending on how big the muffins are. Cool for 2 to 3 minutes before removing from the pan.
  4. Glaze
  5. Whisk all ingredients together and dip cooled muffins, completely covering tops. Let glaze set for a few minutes, then dip once more.

Notes

Butter Donut Glaze: 6 tbsp melted and cooled butter, 2 cups powdered sugar, 2 tsp vanilla, and 4 tbsp hot water.

Proceed with instructions above.

https://ohmrstucker.com/blueberry-muffins-with-double-d-donut-glaze/

Happy Baking!

 

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Rocio Chavez (@yoursassyself)

Thursday 28th of August 2014

Yum, love me some blueberry muffins and these look amazeballs. :D Thanks for sharing!

Patti Tucker

Thursday 28th of August 2014

Thanks, Rocio.

Zack

Thursday 28th of August 2014

Look Amazing! Had to pin those :)

Patti Tucker

Thursday 28th of August 2014

Thanks, Zack!

aimee fauci

Thursday 28th of August 2014

Siagon Cinnamon? That is a name i will have to look up. I do love my cinnamon. The glaze is fascinating. I wonder if my husband would be able to recognize it being made with coconut oil. He has a nose for that stuff and hates it.. May have to test him ;-)

Patti Tucker

Thursday 28th of August 2014

Love that cinnamon. I bit spicier. I just made tortilla with coconut oil and Garry said they were good, but every now and then he could taste the oil. Maybe your husband is the same way.

Britni

Sunday 17th of November 2013

I seriously think sometimes the thin glazes are the best. I'd love to have you come link your post up the weekend re-Treat link party that ends tonight - Britni @ Play. Party. Pin.

Mrs. Tucker

Sunday 17th of November 2013

Thanks! Happy to post it for you!

Carrie This Home

Thursday 14th of November 2013

I completely agree--glaze (or anything) made with butter is fabulous! I love blueberry muffins & I bet the glaze on this makes them even better. Thanks for sharing this at Frugal Crafty Home Blog Hop! I hope to see you back on Sunday night!

Mrs. Tucker

Thursday 14th of November 2013

Mmmmm, glaze!