Glazed Blueberry Donut Muffins

Prep Time 10 minutes
Total Time 10 minutes

Bite sized Blueberry Donut Muffins with a delicious vanilla glaze! Make these bite-sized breakfast treats and have a sweet start to your day.


For the muffins:

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon pure vanilla extract
  • ½ cup milk (I use skim, no fat)
  • 1 cup fresh blueberries

For the glaze:

  • 2 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 4-5 Tablespoons milk


  1. In a large mixing bowl, beat butter with sugar until fully combined, about 3 minutes. Add in eggs, one at a time, beating after each addition. Add in vanilla, flour, baking soda, salt, and baking powder. Add milk and combine completely. Fold in blueberries.
  2. Scoop a large tablespoon of batter into a mini muffin pan that has been generously greased.
  3. Bake in a 375 degree F oven for about 8-10 minutes. Remove and cool completely.
  4. For the glaze, whisk sugar with vanilla and milk until desired consistency. I like this glaze to be a bit thinner so it is more clear once it dries.
  5. Dip each muffin into the glaze, letting the excess glaze run down the sides of the muffin.
  6. Allow to set, about 15-20 minutes. Store in an airtight container for up to 5 days. ENJOY!

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