Dunkin Donuts Blueberry Muffin Ingredients Food

DUNKIN DONUTS BLUEBERRY MUFFINS

Dunkin Donuts Blueberry Muffins image

Got a hankering for those delicious Blueberry Muffins at Dunkin Donuts? This is the place for you! Our tried and true copycat recipe makes 12 scrumptious blueberry muffins that taste JUST like the ones you buy at Dunkin Donuts! They're extremely delicious, buttery, moist, and chockful of blueberries! Oh, and of course, each muffin is topped with a delicious cinnamon streusel!

Provided by DWELL by Michelle

Time 35m

Number Of Ingredients 16

Ingredients

1 ¾ cupsur all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ cup unsalted butter
⅓ cup granulated sugar
¼ cup brown sugar
2 large eggs (, room temperature)
½ cup plain yogurt
2 ½ tsp vanilla extract
¼ cup milk
1 ¾ cups blueberries (, fresh or frozen)
extra granulated sugar (, to sprinkle on top)
¼ cup brown sugar (, packed)
¼ cup instant oats
1 tsp ground cinnamon

Steps:

Preheat oven to 425°F . Line a 12-cavity muffin pan with muffin liners (or spray with a non-stick spray). Set aside.
In a large bowl, add in flour, baking soda, baking powder, and salt. Whisk to combine.
In another bowl, add in butter, granulated sugar, and brown sugar. Use a stand mixer or handheld mixer to cream the butter and sugars on high-speed until smooth.
Turn the mixer speed to medium speed, then mix in the eggs until combined. Add in yogurt and vanilla extract and beat again until combined.
Turn the mixer to low speed, then pour in the milk. Once combined, slowly add in the dry ingredients into the wet ingredients. Mix until combined, then turn off the mixer and fold in the blueberries. Your batter will be thick - this is normal!
Pour the batter into the prepared muffin tin (make sure it's filled to the top) and top with extra granulated sugar. (If you want to add the streusel topping, mix all of the cinnamon streusel ingredients together and top each muffin batter with the streusel mix).
Bake for 4-6 minutes at 425°F, then turn the oven temperature down to 350°F. Continue to bake for an additional 20-22 minutes, or until a toothpick inserted in the center comes out clean.
Take the muffin tin out from the oven, but let the blueberry muffins stay in the tin for 5-7 minutes, then transfer to a wire rack to finish cooling.
That's it! You've just made your very own copycat Dunkin Donuts blueberry muffins! To store, transfer the muffins to an airtight container and keep at room temperature for 2-3 days, or up to 1 week in the refrigerator. ENJOY!

Nutrition Facts : Calories 436 kcal, ServingSize 1 serving

BLUEBERRY DOUGHNUT MUFFINS

Blueberry Doughnut Muffins image

This is a recipe I got from a bed and breakfast. Yummy, my kids finished of a batch tonight. This recipe would work well with fresh or frozen peaches or cherries, just cut into small pieces. They also freeze well.

Provided by startnover

Categories Quick Breads

Time 22m

Yield 24 serving(s)

Number Of Ingredients 14

Ingredients

2 1/4 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1 pinch salt
1/4 teaspoon nutmeg
4 tablespoons brown sugar
1 cup sour cream
1 egg
1/4 cup melted butter
1 teaspoon vanilla
1/2 cup frozen blueberries
1 cup white sugar
1/2 tablespoon cinnamon (full)
1/2-1 cup melted butter

Steps:

Preheat oven to 400°F and grease 24 mini muffin tins (this recipe works the best with mini muffins, but use large if you prefer, you will have adjust your cooking time accordingly).
Combine dry ingredients.
Combine wet ingredients in a separate bowl and stir with a whisk, and then stir blueberries into this.
Add wet ingredients to dry and blend but do not over mix.
Spoon muffins into tins, filling almost to top to make a nice crown.
Bake for about 12-15 minutes.
Let cool in tins for 2 minutes, and then remove and place on rack to cool an additional 5 minutes.
Stir sugar and cinnamon together.
Dip muffins all the way in butter and then roll in sugar mixture. Serve at once.

Nutrition Facts : Calories 163.2, Fat 8.1, SaturatedFat 5, Cholesterol 28.3, Sodium 154.4, Carbohydrate 21.3, Fiber 0.5, Sugar 11.6, Protein 1.9

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