For the Muffins

  • 2 C white complete wheat or all-cause flour
  • 1½ tsp baking powder
  • 1 tsp lemon zest
  • ¼ tsp baking soda
  • ½ tsp salt
  • ⅔ C sugar
  • ⅓ C butter, melted and cooled
  • 1 C milk
  • three tbsp fresh lemon juice
  • 1 C fresh blueberries

For the Glaze

  • 1 C confectioner’s sugar
  • 2 tbsp milk
  • ½ tbsp clean lemon juice


  1. Preheat oven to 375. Spray a mini muffin tin with non-stick cooking spray.
  2. In a big bowl, whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest.
  3. Stir in butter, milk, and lemon juice until combined. Stir in blueberries.
  4. Spoon batter into prepared muffin tin. Fill approximately ¾ full. I used about 1 tablespoon of batter consistent with cup.
  5. Bake for 5-7 minutes or till edges just start to turn golden brown. Move to a wire rack to chill.
  6. While donut desserts are cooling, prepare the glaze. Stir together confectioner’s sugar, milk, and lemon juice until smooth.
  7. Dip tops of donut desserts in glaze. Allow glaze to harden and serve.