Ingredients
Scale
Donuts
- 1 cup flour + 3 tbsp for coating berries
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp butter (melted)
- 2 tbsp oil (I use avocado)
- 1 egg
- 1/2 cup buttermilk *see note
- 3/4 cup fresh blueberries
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Vanilla Cinnamon Icing
- 1/2 cup powdered sugar
- 1/4 cup heavy whipping cream
- 1/2 tsp vanilla extract
- pinch cinnamon
Instructions
- Begin by preheating oven to 425 degrees. Lightly grease a donut pan with oil and set aside.
- In a bowl, mix together melted butter, sugar, egg, oil, and milk and stir until combined. Add in vanilla, cinnamon, and nutmeg.
- In another bowl, mix together one cup of flour, baking soda, baking powder, and salt. Mix together and then add to wet ingredients, mixing well. The batter will be very thick! Set aside and prepare blueberries.
- Wash and dry blueberries. Add 2-3 tbsp flour to the blueberries and stir gently, making sure all the berries are coated. Add the blueberries to the batter, folding them in gently so they stay intact.
- Add the batter to the pan, filling each hole 2/3 of the way full. You can do this by either putting the batter into a small Ziploc bag, cutting the tip off and piping it in, or by simply using a spoon to spread the batter evenly into each hole. Either works fine.
- Bake for 7-8 minutes or until the donuts begin to brown lightly on the top. While the donuts are baking, prepare the icing by mixing together powdered sugar, heavy cream, vanilla, and cinnamon. You may add more heavy cream if needed. You want the icing to be slightly pourable.
- Once the donuts are done, let them cool slightly before popping them out of the pan and onto a cooling rack. I will sometimes run a butter knife around the edge of each donut before removing them from the pan to ensure they come out nicely.
- Add icing to each donut by either using a spoon to spread over the donut, or by dipping each individual donut into the icing face down.
- Enjoy!
Notes
If you do not have buttermilk on hand, you can substitute regular milk and add 1 tbsp of white distilled vinegar. Mix the vinegar and milk together well and let sit for a few minutes before adding to the batter. I do this often!
The heavy cream in the icing recipe can be easily substituted with milk or half and half. Use whatever you have on hand.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Breakfast Recipes
