Description
These Baked Blueberry Doughnuts are a deliciously light and fluffy treat bursting with fresh blueberries. Perfect for breakfast, a snack, or dessert, they offer a healthier twist on classic doughnuts by being baked instead of fried. The subtle sweetness and moist texture make them irresistible and easy to prepare with simple ingredients.
Ingredients
Doughnuts
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Topping
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 375° F (190° C) to ensure it’s ready when your doughnut batter is prepared.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and kosher salt, then set this mixture aside for later use.
- Cream Butter and Sugar: Using a standing mixer or hand mixer, cream the softened unsalted butter and granulated sugar together until light and fluffy to create a smooth base.
- Add Wet Ingredients: Beat in the egg, followed by the buttermilk and vanilla extract, combining until the mixture is smooth and uniform.
- Combine Mixtures: Gradually add the flour mixture to the wet ingredients and mix just until all ingredients are combined, taking care not to overmix.
- Fold in Blueberries: Gently fold fresh blueberries into the batter to distribute evenly without crushing them.
- Fill Doughnut Pan: Spoon the batter into a greased and floured doughnut pan, filling each cavity about ¾ full to allow space for rising.
- Bake: Bake for 14 minutes or until the doughnuts spring back lightly when pressed on top and are golden brown.
- Cool and Dust: Remove from oven and allow doughnuts to cool in the pan for a few minutes, then transfer to a wire rack. Once cooled, lightly dust with powdered sugar before serving.
Notes
- Use fresh blueberries for best texture; frozen can be used but may bleed into the batter.
- Ensure not to overfill the doughnut pan to prevent batter overflow during baking.
- For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of vinegar.
- Store baked doughnuts in an airtight container at room temperature for up to 2 days to maintain freshness.
- Reheat gently in the oven or microwave before serving for a fresh-baked taste.
