Blueberry donuts

It’s blueberry season here in north Florida and we picked 16 lbs of them yesterday! We also just got a donut pan to make baked donuts–unfortunately, we haven’t been able to purchase donuts that aren’t made on shared equipment, so our nut allergic son hasn’t had donuts in a few years since the last place changed their practices. I fond this excellent recipe at Eat Good 4 Life–so they’re even (comparatively) healthy! They were an excellent treat!

Ingredients:Blueberry donuts

Slightly modified from this excellent recipe.

  • 2 eggs
  • 1 cup plus 2 T low fat milk
  • 1/2 cup sugar
  • 2 T oil
  • 1 tsp vanilla
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 2 cups flour (I used white-whole wheat, you could use whole wheat or whatever)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups blueberries (fresh if you have them)
  • 3 T melted butter
  • 1/2 cup sugar
  • 1 T cinnamon

Preheat oven to 325°F. Spray donut pan with cooking oil. In a large bowl, whisk eggs, milk, sugar, vanilla, oil, nutmeg and cinnamon. Add flour, baking powder and baking soda. Whisk until combined. Carefully fold in blueberries. Fill each donut hole 2/3 full.
Bake for 15-20 minutes. Cool for about 5 minutes and remove from pan to a wire rack.

[Cool completely.]–who can wait that long…they are yummy still warm, I just continued on.
In a bowl combine sugar and cinnamon. In another bowl place melted butter.
Dip each donut in the butter followed by the cinnamon sugar.

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