After a weekend of sickness, I’m ready for a new week to begin. But it’s not your typical Monday morning. This Monday morning is made better thanks to a celebration.
Taylor from Greens and Chocolate is having a baby boy and a group of bloggers have gotten together to celebrate!
Since we can’t all get together in person to celebrate, we’re going virtual with the baby shower and sharing the food we would bring if we could all get together. (So be sure to check out the links below for some great baby shower treats.)
Since moving to Minnesota, I’ve actually had the opportunity to meet Taylor and she is just as sweet as you would think from interacting with her online.
I can’t wait to meet her sweet baby boy when he arrives! I know Taylor is a fan of fresh fruits and whole grains so I thought these blueberry lemon donut muffins would be a good fit for celebrating!
White whole wheat flour gives these muffins a nutritional boost without compromising texture or flavor, and each donut muffin is bursting with sweet, juicy blueberries.
Lemon is such a great pairing with blueberries that I couldn’t resist throwing in fresh lemon zest and juice at the last minute. These bite size donut muffins make a fun, flavorful alternative to normal donuts or muffins.
Serve them for breakfast to celebrate the last day of school, make them for a delicious afternoon snack, or take them to a baby shower!
- For the Muffins
- 2 C white whole wheat or all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2/3 C sugar
- 1 tsp lemon zest
- 1/3 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
- 1/2 tbsp fresh lemon juice
- Preheat oven to 375. Spray a mini muffin tin with non-stick cooking spray.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest.
- Stir in butter, milk, and lemon juice until combined. Stir in blueberries.
- Spoon batter into prepared muffin tin. Fill about 3/4 full. I used about 1 tablespoon of batter per cup.
- Bake for 5-7 minutes or until edges just start to turn golden brown. Move to a wire rack to cool.
- While donut muffins are cooling, prepare the glaze. Stir together confectioner’s sugar, milk, and lemon juice until smooth.
- Dip tops of donut muffins in glaze. Allow glaze to harden and serve.
Keep the celebration going by checking out the baby shower recipes below!
Mrs. Olson’s Kitchen – Quick Jam
Girl Versus Girl – Cheesy Polenta Bites with Blueberry Corn Relish
Fit Foodie Finds – DIY Chocolate Chip Peanut Butter Crunch Clif Bars
Making Thyme for Health – Lemon Cupcakes with Fresh Blueberry Buttercream
The Cooking Actress – Caramelized Onions and Cheddar Gougeres
Cookie Monster Cooking – Strawberry, Cucumber, and Mozzarella Phyllo Cups
Garnish with Lemon – Mini Pavlovas with Blueberries and Kiwi
The Lemon Bowl – Blackberry Ginger Smash with Thyme
Jesse
Tuesday 21st of March 2017
The recipe turned out great, they were a hit. I did add a couple eggs to safe. Did you make them without eggs?
Jessica@A Kitchen Addiction
Wednesday 22nd of March 2017
I'm so glad you liked them! Yes, I made them without eggs. I do have recipes for donut muffins that I use eggs for, but I left them out in these. They'll work either way though if you want to add eggs. :)
Julie
Friday 12th of February 2016
I am wondering if the baking time in the recipe (5-7 min.) is wrong. At 7 minutes, mine were still clearly not done so I left them in another 2-3 minutes. After they cooled, they tasted dough-y. If I try them again, I will bake longer, I'm thinking 10-12 is probably more accurate.
Jessica@A Kitchen Addiction
Friday 12th of February 2016
I'm so sorry that they didn't bake thoroughly for you! It may have to do with the size of the cups in your mini muffin tin. If the cups are larger, they'll need a longer time to bake.
Ramona
Thursday 21st of May 2015
Two of my favorite flavors together in a perfect bite. :)
Laura at Creative Supergirl
Wednesday 20th of May 2015
These look delicious! I have definitely been on a doughnut kick lately. I will definitely have to try this. Perfect for a brunch!
Sarah | Broma Bakery
Wednesday 20th of May 2015
I'll take these any day. Lemon and blueberries are a match made in heaven!