Blueberry Doughnut Muffins
All three of my roommates asked me the same question: “So, what makes it a doughnut muffin?” And I don’t even know if I one hundred percent know the answer. My guess is the consistency of the muffin itself, it’s a little cakier. But, they’re also delicious, so does it really matter?
Right out the gate, getting the ingredients was an adventure for this one. I went to the store, got everything, and when I got home, realized I forgot to get the lemons. I have no idea why that escaped my mind. So, I had dinner plans with some friends that night, and on the way home, I went back to the grocery store. I couldn’t find the damn lemons. I don’t know if they were moved or gone or what. So I grabbed some lemon juice. By the time I got home, I looked at the clock and saw that it was just too late to make anything. So I went to bed. The next day, I get up and when I went to fridge to have cereal for breakfast, and find out that my milk expired a day before the expiration date. I need a cup of milk for this recipe. So, I went to the gym and stopped at the grocery store yet again for some milk, and guess what I found? Lemons! So, I got my lemons and milk and finally head home to make this recipe. Told you it was an adventure.
And the funny thing is, the recipe itself is pretty simple and straightforward. You measure the things, combine the things, mix the things, put them in the oven. Although when the recipe says that you’ll fill the muffin pan up to the top, she wasn’t kidding. These guys were huge. And it ended up taking about 20 minutes to bake properly, rather than the given 15-17.
But yeah. From there, the glaze is pretty simple. I also recommend double dipping them, as the original post does. Thank god they taste so good, or all that running around would have been for nothing.