• Stonewall Kitchen Cinnamon Sugar Doughnut Mix
• Wind & Willow Lemon Blueberry Dessert Mix
• 2/3 cup melted butter, divided
• 1 egg
• 1/2 cup half & half, plus more for glaze
• 1/4 - 1/2 cup powdered sugar
• Lemon Flavored Sugar

Printable Recipe 1. Pre-heat your oven to 400ºF. 2. Combine the dry mix of the Stonewall Kitchen Cinnamon Sugar Doughnut Mix & the dry mix of the Wind & Willow Lemon Blueberry Dessert Mix in a large bowl. 3. Stir the dry ingredients together to combine & set aside. 4. To a medium sized microwave-proof bowl, add 1/3 cup of butter & melt. 5. Once melted, add your egg & and a 1/2 cup of half & half. Use a whisk to combine. 6. Pour this wet mixture on top of the dry ingredi -ents & stir until just combined-- do not overmix! 7. Place the white tulip liners into a standard muffin pan. 8. Use a 4 tablespoon scoop to divide the batter among the liners-- you should get 11-12 muffins. 9. Melt the other 1/3 cup of butter in the micro -wave. Add the 2 remaining packets from the mixes to make the crumb topping-- one is wafer cookies & the other is cinnamon sugar mix. 10. Spoon this mixture over the muffins. 11. Bake in your preheated oven for 18-22 minutes. 12. While the muffins cool, make a simple glaze. 13. Add your powdered sugar and a splash of half & half. Mix until you reach your desired consis -tency, adding more powdered sugar or half & half as needed. 14. Transfer your glaze to a tipless bag for easy application. Drizzle the glaze over the warm muffins & sprinkle with lemon flavored sugar if desired.