Baked Blueberry Mini Doughnuts
Soft baked mini muffin-doughnuts studded with blueberries, dipped in melted butter and rolled in cinnamon-sugar.
Ingredients
| 1/3 cup | 80 ml | butter, softened |
| 1 1/2 cups | 360 ml | sugar, divided |
| 1 | large egg | |
| 1 1/2 cup | 360 ml | all-purpose flour |
| 1 1/2 tsp | 7.5 ml | baking powder |
| 1/2 tsp | 2.5 ml | salt |
| 1/4 tsp | 1.3 ml | ground cinnamon |
| 1 Tbsp | 15 ml | vanilla extract |
| 1/2 cup | 120 ml | half and half |
| 1 cup | 240 ml | frozen blueberries |
| 1 Tbsp | 15 ml | cinnamon |
| 1 cup | 240 ml | melted butter |
Instructions
Serves: 24
- Preheat oven to 350°F. Spray a mini muffin pan with nonstick baking spray. Set aside.
- In a large bowl or stand mixer, beat together softened butter, ½ cup sugar, and egg until creamy. Add flour, baking powder, salt, cinnamon, vanilla, and milk. Mix until just combined. Gently fold in blueberries. Spoon batter into prepared muffin tin, filled each cup about ⅔ full. Bake in preheated oven for 12-15 minutes.
- Remove muffins and cool slightly as you prepare the glaze. In a medium bowl, mix together 1 cup sugar and cinnamon. Place melted butter in a second medium bowl. Dip muffins in melted butter, then roll in cinnamon-sugar mixture. Place on a cooling rack to dry.