Warm blueberry donuts for breakfast…yum.
Get yourself or borrow one of these amazing donut pans for a healthier baked donut option.
This is a quick and easy recipe and although it calls for buttermilk, which you might not have in the fridge, you can make your own buttermilk by adding 1 tablespoon of fresh lemon juice or 1 tablespoon of white vinegar to 1 cup milk. In our recipe you would eyeball ¾ of a tablespoon of lemon juice or vinegar to ¾ cup milk. The buttermilk adds acidity to the recipe and when it reacts with the baking soda, your donuts become lighter in texture.
Blueberry Buttermilk Donuts
Serves: 12 donuts
- 2 cups flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¾ cup buttermilk
- 2 eggs, lightly beaten
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Pre-heat oven to 375 degrees F
- Grease a donut pan with non-stick cooking spray.
- Whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon into a large bowl.
- Combine buttermilk, eggs, butter and vanilla extract in a separate bowl.
- Pour buttermilk mixture into dry ingredients being careful not to over-mix the batter.
- Fold in the blueberries. If using frozen berries then toss with a little flour before adding to the mixture.
- Carefully spoon the batter into the donut pan, filling each one ¾ full.
- Bake the donuts for 7-9 minutes or until donuts start to turn a golden brown.
- Test donuts for doneness with a toothpick or cake tester.
- Allow them to cool in pan for 5 to 10 minutes and carefully remove.
- Once completely cool, dip one side into glaze mixture and set on rack.
- Glaze: Sift the powdered sugar into a large bowl.
- Add in the milk and vanilla extract.
- Whisk to combine.
- If the glaze is too thick, add additional milk a little at a time until desired consistency is reached.
I am so happy to find this recipe without yeast thanks.