Glazed Blueberry Doughnut Muffins

These blueberry doughnut muffins are absolutely delicious! I made them for a brunch a couple weeks ago and they were a huge hit!

Makes: 30-40 doughnuts

Total Time: 45 minutes + cooling time (at least 30 minutes)

Ingredients:

Doughnuts:

  • 2 cups almond flour
  • 1 TBS coconut flour
  • 2 teaspoons baking powder (or 1/2 tsp baking soda + 3 tsp lemon juice to be completely Paleo)
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher sea salt
  • ¾ cup almond milk
  • 2 large eggs
  • 1/4 cup of maple syrup
  • 1 teaspoon vanilla
  • 1 tablespoon palm shortening
  • 1 cup frozen blueberries (or you could use fresh blueberries)

Glaze:

  • 2 tsp arrowroot powder
  • 2 tsp water
  • 4 TBS coconut oil
  • 2.5 TBS raw honey
  • 2 tsp vanilla extract

What to do:

  • Pre-heat your oven to 350 degrees and spray a mini muffin tin with some cooking oil 
  • Set out your frozen blueberries in a strainer to remove any water
  • Mix dry ingredients together in a mixing bowl
  • In a separate mixing bowl, mix the wet ingredients together
  • Pour the wet ingredients in with the dry and mix well
  • Fold in your blueberries
  • Spoon out the mixture into your prepared muffin tin and bake for 25-30 minutes (until you can poke a doughnut with a toothpick and it comes out clean)
  • Remove the doughnuts and let them cool
  • While doughnuts are cooling, whisk together the arrowroot powder and water and set aside
  • Heat the coconut oil, honey, and vanilla extract in a small pot over low heat
  • Once warm and well mixed, whisk in your arrowroot/water mixture until there are no lumps remaining
  • Use tongs to dip the doughnuts in the glaze and cover them completely and set on a wire rack and place in the refrigerator to harden the glaze
    • If you don’t have a wire rack, you could use a piece of parchment paper on a cookie sheet