Description
These soft homemade blueberry baked donuts are a healthy and delicious breakfast option, featuring a moist texture and burst of fresh blueberries. Made with simple ingredients and baked to perfection, they provide a wholesome alternative to traditional fried donuts.
Ingredients
Wet Ingredients
- 1/4 cup milk of choice
- 1 tsp white or apple cider vinegar
- 1/4 tsp pure vanilla extract
- 1/3 cup pure maple syrup, agave, or honey
- 3 1/2 tbsp oil (or applesauce or banana for fat free)
Dry Ingredients
- 1 cup flour, loosely packed (works with all-purpose, spelt, or Bob’s gluten-free flour)
- 1/4 tsp salt
- 1 tsp baking powder
- optional pinch cardamom or cinnamon
Other
- 1/2 cup blueberries, fresh or frozen, thawed (60g)
Instructions
- Prepare wet mixture: In a bowl, combine the milk of choice, vinegar, vanilla extract, maple syrup (or agave or honey), and oil (or applesauce/banana for fat-free version). Set this mixture aside to allow the vinegar to curdle the milk slightly, which helps tenderize the donuts.
- Preheat oven and prepare pan: Grease a donut pan or a mini muffin pan thoroughly. Preheat your oven to 350°F (175°C) to get it ready for baking.
- Mix dry ingredients: In a separate large bowl, stir together the flour, salt, baking powder, and optional cardamom or cinnamon.
- Combine wet and dry: Once the oven is preheated, pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix to avoid tough donuts.
- Add blueberries: Either gently fold in the blueberries to avoid breaking them and turning the batter purple, or after portioning the batter into the pan, press the blueberries into each donut well carefully.
- Bake donuts: Place the pan in the oven and bake for 10-12 minutes, depending on the type of flour used, until the donuts have risen and the batter is no longer wet to the touch.
- Cool and remove: Let the donuts cool in the pan for 5 minutes before gently removing them to a wire rack or plate.
- Optional finishing: Frost with a basic glaze or ice with straight-up coconut butter for added flavor and richness.
Notes
- Use a light hand when mixing batter to keep donuts tender.
- Frozen blueberries should be thawed and drained to prevent excess moisture.
- Donuts can be made with all-purpose, spelt, or gluten-free flour according to dietary preference.
- For a fat-free version, substitute oil with applesauce or mashed banana.
- Store leftover donuts in an airtight container at room temperature for up to 2 days.
