Blueberry Muffins with Doughnut Topping

These make my top 10 list for blueberry muffins. They can be put together quickly, baked in a short amount of time, and can be enjoyed on the go. The best part, though, is the cinnamon sugar topping. It leads you to wonder are these muffins or doughnuts? We got this recipe from Flo Braker’s “Baking For All Occasions” cookbook.

Whisk together the flour, sugar, baking powder, baking soda, and salt.

Stir in the wet ingredients and use a spatula to fold in the blueberries.

Fill the muffin cups 3/4 full and bake for 18 to 23 minutes at 375 degrees or until golden brown.

To make the topping, dip warm muffin in melted butter and then cinnamon-sugar mixture.

Serve warm or at room temperature.

Blueberry Muffins with Doughnut Topping
2 cups flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
3/4 cup cold well-shaken buttermilk
3 oz (3/4 stick) unsalted butter, melted and tepid
2 large eggs
2 tsp finely grated lemon zest
1 tsp pure vanilla extract
1 1/2 cups blueberries, picked over for stems

Doughnut Topping
1/2 cup granulated sugar
1 1/2 tsp ground cinnamon
3 oz (3/4 sticks) unsalted butter, melted

To make the muffins:
1. Preheat oven to 375 degrees. Lightly coat a 12 cup muffin pan with nonstick spray, then flour the cups, tapping out the excess flour. Or butter and flour the cups or line with fluted paper or foil liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a medium bowl, stir together the buttermilk, butter, eggs, lemon zest, and vanilla until combined.
4. Add the buttermilk mixture to the flour mixture and stir gently with a rubber spatula just until moistened. Don’t beat until smooth, or the muffins will have a course texture.
5. Using a spatula, fold in the blueberries just enough to incorporated them into the batter.
6. Fill the muffin cups three-fourths full.
7. Bake the muffins until they are golden, spring back when gently pressed in the center, and are starting to pull away from the muffin cups, 18 to 23 minutes. Cool in pan until they can be handled, about 10 to 15 minutes.

To make the Doughnut Topping:
1. In a small bowl, stir together the sugar and cinnamon.
2. While the muffins are still warm, gently remove them from the pan one at a time, dip the tops in melted butter, roll in the cinnamon sugar to coat, and then place on a wire rack.
3. Serve warm or at room temperature. Store at room temperature under a cake dome for up to 2 days, or freeze for up to 10 days in a sturdy covered container. Thaw at room temperature 1 to 1 1/2 hours.

Yield 1 dozen muffins

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