Soft Blueberry Donuts (Print Version)
# Ingredients:
01 -
1/3 cup maple syrup, agave, or honey
02 -
1/2 cup blueberries—fresh, thawed, or frozen (60g)
03 -
1/4 teaspoon salt
04 -
1/4 teaspoon vanilla extract, the pure kind
05 -
1 teaspoon apple cider or white vinegar
06 -
1 teaspoon baking powder
07 -
1 cup loosely packed flour (all-purpose, spelt, or gluten-free)
08 -
3 1/2 tablespoons oil, applesauce, or mashed banana for no-fat option
09 -
1/4 cup milk of your choice
10 -
Optional sprinkle of cinnamon or cardamom
# Instructions:
01 -
In a bowl, mix together milk, vinegar, vanilla, maple syrup, and either oil, applesauce, or banana. Leave it aside for now.
02 -
Get your oven going at 350°F (175°C) and grease the donut or mini muffin pan while it heats up.
03 -
Grab a fresh bowl and blend together flour, salt, baking powder, and optional spices.
04 -
When the oven's ready, slowly add the wet combo into the dry stuff. Mix just enough to bring it together—don’t overdo it.
05 -
Fold the blueberries in carefully so they stay whole, or pop them onto the batter after pouring it into the pan.
06 -
Let the donuts bake for about 10-12 minutes, until they've puffed up and look set. Allow them to cool for 5 minutes before taking them out of the pan.
07 -
Top with a simple glaze or use pure coconut butter if you’re feeling fancy.