Blueberry Vanilla Cake Do-Muffs

A baking fail that was resurrected!

I know you’re probably thinking, “what in the world is a do-muff?” and I’m not really sure if it’s even a real thing but… I JUST MADE IT ONE by combining a donut and a muffin! One of my favorite things is when you set out to make a beautifully delicious recipe and it fails but you’re able to salvage it and make something fun from it! It’s like instead of creating an intentional recipe you ACCIDENTALLY make things like DO-MUFFS! How cool is that?!

My deepest apologies about my blogging skills (visually). As an amateur I keep forgetting to photograph the process of my baking/cooking throughout the recipe and not just the final product, so excuse the lack of photos, I’m going to work on that in the future. Anyways, lets get into the details of these delicious hybrid baked goods!

Look at that fluffy texture!


What you will need…

  • 1 1/2 cups of Bob’s Red Mill All Purpose Flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup pure (liquid) cane sugar
  • 3/4 cup So Delicious unsweetened coconut milk (or any other plant based milk)
  • 1 egg using Bob’s Red Mill Egg Replacer
  • 3 tbsp liquid coconut oil
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
Final Product!


  1. Preheat the oven to 375F. Prepare your egg replacer and set aside to thicken.
  2. Prepare your donut pan, lightly greasing each cavity with coconut oil.
  3. Whisk together the flour, baking powder, baking soda and salt. Set aside.
  4. In a separate bowl, place all of the wet ingredients in a bowl, and mix well. Add the blueberries
  5. Add the try ingredients to the wet ingredients and mix well.
  6. Pipe the batter GENEROUSLY into the donut cavities to get the rise out of the muffin size. You should have plenty of batter.
  7. Place in the oven for 16-18 minutes until golden. Let cool for 5 minutes and place onto cooling rack!

I hope you all enjoy this fun & accidental recipe! If you give it a try be sure to give it a comment down below and share with me on social media @eatnaturalwithnat! See you guys next time!

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