Blueberry Donuts
Breakfast doesn't get any fresher than Blueberry Donuts straight from the oven. Soft, fluffy and bursting with berries, these homemade donuts will be devoured in record time
Equipment
- Donut pan
Ingredients
Blueberry Donuts
- 1 cup all-purpose flour unbleached
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 large egg room temperature
- 1/2 cup buttermilk room temperature
- 1/4 cup plain Greek Yogurt room temperature
- 2 Tbsp unsalted butter melted and cooled
- 1 tsp vanilla extract pure
- 3/4 cup fresh blueberries
Instructions
Blueberry Donuts
- Preheat oven to 350 degrees. Generously grease and flour a donut pan then set aside.
- Sift flour, baking powder, baking soda, granulated sugar and brown sugar together in a large bowl.
- In a separate bowl, whisk egg, buttermilk, yogurt, melted butter and vanilla until combined.
- Carefully add wet ingredients to dry, stirring with a wooden spoon until just combined. Take care to avoid overmixing.
- Gently fold in fresh blueberries until evenly distributed.
- Pipe batter into donut pan, filling cavities 3/4 of the way.
- Bake for 13 minutes or until donuts turn golden brown and the tops spring back when pressed by a fingertip.
- Cool donuts in pan for 5 minutes then remove to a wire rack to cool completely.
- Clean donut pan, coat with nonstick spray then repeat the baking process with the remaining batter.
- Donuts are best the day they are made but leftovers can be covered and stored at room temperature up to 2 days.