People love donuts.
Donuts = party
Donuts = hugs and high fives
Donuts = love and happy songs
And to be truthful, a baked donut is just a fancy muffin that demands a perfectly sticky sweet glaze. Maybe a frosted top. Plus, you can always add sprinkles. I made these this weekend and posted the photo to Instagram and Facebook and you guys fuh-reaked for the recipe. And it is yours.
We scarfed these down at our group’s little song-writing night (more on that later!) and I wish I had another to eat in two. giant. bites. right. now. And let me tell ya, we wrote some pretty great songs. I just might let the donuts take the credit.
“This tastes like a giant blueberry!” Well thank you, sir, cause that’s exactly what I was going for. I didn’t want just a plain vanilla buttermilk donut with a few blueberries inside. I wanted blueberry flavor through and through. That’s why we’re using dried (and re-hydrated) blueberries in this recipe. This allows us to add fruity flavor without the extra moisture of fresh or frozen blueberries.
The method goes like this:
- Dried blueberries meet warmed milk.
- They sit and get friendly. Like bowm-chicka-wowh-wowh.
- The whole mixture, fruity milk and softened blueberries, is mixed with the rest of the wet ingredients and added to the batter.
Don’t be afraid if your batter has a bit of a greenish cast. This can happen. We’re giving the donuts a pretty purple glaze anyway!
If you don’t have a donut pan you can make these into six muffins instead. But donut pans are a blast. (I own two of these ones. Definitely a worthwhile $7 if you like to eat donuts and make friends.)
- For the Blueberry Donuts
- ⅓ cup dried blueberries
- ¼ cup + 2 tablespoons milk (I used unsweetened almond)
- 1 teaspoon apple cider vinegar
- 1 cup whole wheat pastry flour
- ¼ cup almond meal
- 3 tablespoons coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs, room temperature
- ¼ cup unsweetened applesauce
- 1 tablespoon lightly-flavored oil (I used grapeseed)
- 1 tablespoon butter, melted
- 2 teaspoons vanilla extract
- For the Blueberry Glaze
- 2 tablespoons dried blueberries
- ⅛ teaspoon sea salt
- 1 tablespoon butter, melted
- 1-2 Tablespoons milk
- ½ cup powdered sugar
- For the Donuts:
- Preheat oven to 350 degrees Fahrenheit and grease doughnut pans well with oil or butter.
- In a medium bowl, combine dried blueberries, almond milk, and apple cider vinegar. Microwave on high until mixture is very warm, about 1-2 minutes. Allow to sit for at least 15 minutes and come to room temperature. (In the meantime you can bring your eggs to room temperature by covering them with warm water in a bowl. Or, you can do this step the night before, setting the milk and blueberries in the fridge, then bring the mixture back to room temperature before proceeding with the recipe. If you don’t have a microwave, you may warm the milk and blueberry mixture in a pan on the stovetop.)
- In a large bowl, combine the flour, almond meal, coconut sugar, baking powder, and salt. Whisk to combine and set aside.
- In a medium bowl, combine the eggs, applesauce, butter, oil, and vanilla extract. Whisk until well combined. Add the blueberry, milk, and vinegar mixture to the other wet ingredients and stir gently to combine. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to over-mix.
- Spoon the batter into the prepared doughnut molds, filling to just below the top of each mold (about ⅛" from the top). Bake for 16-20 minutes until lightly golden around the edges and set in the centers. A toothpick inserted in the center should come out with a very small crumb or mostly clean. Let donuts cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them. Remove to a cooling rack and allow to cool completely before glazing.
- For the Glaze:
- Mix all the ingredients together with a fork or whisk until smooth. Mash the blueberries as you stir to break them up and color the glaze a purplish hue. Add more milk for a thinner consistency or less for a thicker, spreadable glaze. Invert each cooled doughnut into glaze, letting the excess drip off. Let donuts set on a cooling rack until the glaze hardens.
Adapted from Baked Donuts for Everyone by Ashley McLaughlin
- If you have real buttermilk (I rarely keep it on hand) you are more than welcome to use it for the recipe! My version uses an easy imitation to mimic the flavor and moisture that buttermilk adds to baked goods.
- You may substitute all-purpose flour or a 1/2 whole wheat and 1/2 all-purpose. I’ve also used 1/2 cup oat flour and 1/2 cup sweet rice flour (per Ashley’s original recipe).
- If you don’t have almond meal, you can try substituting an additional 1/4 cup of whole wheat pastry flour for it, although I haven’t tried.
- You may substitute brown sugar or white sugar for the coconut sugar.
- A note on butter + oil : I’ve found that butter lends flavor and oil lends more moisture. This is why I often use both in baked goods. Feel free to substitute coconut oil if you don’t mind the flavor.
- Do not omit the salt in the glaze! It makes it so very addicting. I practically licked the bowl clean after dipping my donuts.
I think I’ll be making these again soon to take some more photos. So that I could share them with you, these were snapped in the few last rays of sunshine as we rushed out the door. Mhm. That’ll be our excuse to devour another six donuts within 48 hours.