Blueberry Almond Donuts
I love these Blueberry Almond Donuts. Both the donut and the icing include almond extract. It makes these donuts spectacular. No kidding. I’ve made these donuts three or four times now and everyone always loves them. They’re very similar to my Glazed Raspberry Donuts except made with blueberries instead.
Follow Me On Instagram!
It’s not that my regular Glazed Blueberry Donuts are inferior in any way. But as it happened, I messed up that Blueberry Donuts recipe. The second time around I made it like my Raspberry Donuts instead. “My mistake” turned out so well, I decided to post it too. The almond extract adds such delicious flavor to the donuts that these had to be blogged about as well!
If you enjoy blueberries, you’ll love them in Blueberry Almond Donuts. They’re just a delightful way to enjoy donuts. Plus, these donuts are baked instead of fried. You mix the dry ingredients. Then you mix the liquid ingredients. Then you combine the ingredients and add the blueberries. That’s all there is to it. Every bite is pure bliss. 🙂
These donuts are terrific for holiday, company or weekend breakfasts. I recommend you keep them in mind for Mothers’ Day, Father’s Day or the Fourth of July. Enjoy.
Blueberry Almond Donuts are spectacular.
These donuts are so delicious. Everyone loves them.
Blueberries and almond flavoring works marvelously together.
Here’s what I did.
I used these ingredients for the donuts.
Combine 1/3 cup flour with the blueberries. Stir and set aside for later use.
Place remaining UNBLEACHED all-purpose flour in a mixing bowl. (Bleached flour toughens baked goods). Add sugar, salt, baking soda and baking powder.
Stir ingredients well to combine. Set aside.
In another mixing bowl, combine eggs, sour cream and milk.
Whisk ingredients to combine.
Add melted butter and canola oil.
Add both almond and vanilla extracts.
Whisk ingredients again to combine.
Pour liquid mixture into dry mixture.
Add blueberries.
Stir ingredients just until combined. Don’t overmix the batter or the donuts will become tough.
Spoon donut dough into a zip lock bag. Cut off one corner of the bag.
Spray donut cavities with cooking spray. Pipe donut mixture into each cavity.
Bake donuts at 425 for about 10 minutes, or until a toothpick inserted in center comes out clean.
Allow donuts to sit in pans about 2-3 minutes. Remove donuts to cooling rack.
I used these ingredients for the icing.
Whisk to combine.
The key to the icing is to use just the right amount of milk. Too much and the icing fades into the donuts and you cannot tell you even glazed the donuts. Too little and it becomes hard to ice the donuts and they crumble apart!
Invert donut into icing. Swirl until you cover all the sides. Then allow the icing to drip off into the bowl.
Place iced donuts on a cooling rack. Some of the icing will drip down onto your surface area.
Serve Blueberry Almond Donuts with fruit or your favorite country breakfast items.
I could have eaten ten of these donuts!
Blueberry Almond Donuts will get your motor running!
We’ve made these donuts three or four times now. Every time people come back to us raving about how good they were. 🙂
Here’s the recipe.
BLUEBERRY ALMOND DONUTS
(My own concoction)
Blueberry Almond Donuts
Equipment
- 1 20-tin donut pan
- 1 large mixing bowl
- 2 medium mixing bowls
- 1 wooden spoon
- 1 whisk
- measuring cups
- measuring spoons
- 1 zip lock bag WITHOUT the "stand and fill" bottom
- 1 small mixing bowl
- 2 wire cooling racks
Ingredients
DONUTS:
- 2 2/3 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. sea salt
- 3/4 cup granulated sugar
- 1/2 cup 2% milk
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1/4 cup canola oil or use coconut oil or avocado oil
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 cup fresh blueberries (6-ounces)
ALMOND GLAZE:
- 1/4 cup 2% milk
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- 1 tsp. almond extract
Instructions
DONUTS:
- Preheat oven to 425 degrees.
- Spray a 20-cavity donut pan with cooking spray.
- Set aside.
- Combine 1/3 cup flour and blueberries in a small mixing bowl.
- Set aside.
- In a large mixing bowl, whisk remaining flour, baking powder, baking soda, salt and granulated sugar.
- Set aside.
- In a medium sized mixing bowl, whisk the milk, sour cream and eggs until smooth.
- Whisk in melted butter, canola oil, and almond and vanilla extracts.
- Pour the butter mixture and blueberries into the flour mixture.
- Stir just until combined.
- Do not overmix.
- Batter will be very thick.
- Spoon batter into a large zip-lock bag.
- Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
- Fill each cup 3∕4 full.
- Bake for 10 minutes at 425 degrees or until the edges are lightly browned.
- Remove from oven and cool approximately 2 minutes on a cooling rack.
- Remove donuts from the pan and dip in almond glaze.
- Set out on wire racks until icing sets, approximately 10 minutes.
ALMOND GLAZE:
- In a medium sized mixing bowl, whisk milk, powdered sugar, almond and vanilla extracts until smooth.
- Dip the top of each donut into the bowl of glaze.
- Set on cooling rack.
- Let glaze set for 5-10 minutes before serving.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Blueberry Almond Donuts are terrific for holidays like Fourth of July, Mother’s Day or Father’s Day.
These are great donuts for birthday breakfasts too!
Blueberry Almond Donuts will rock your world!
You may also enjoy these delicious recipes!
Blueberry Almond Donuts
Equipment
- 1 20-tin donut pan
- 1 large mixing bowl
- 2 medium mixing bowls
- 1 wooden spoon
- 1 whisk
- measuring cups
- measuring spoons
- 1 zip lock bag WITHOUT the "stand and fill" bottom
- 1 small mixing bowl
- 2 wire cooling racks
Ingredients
DONUTS:
- 2 2/3 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. sea salt
- 3/4 cup granulated sugar
- 1/2 cup 2% milk
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1/4 cup canola oil or use coconut oil or avocado oil
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 cup fresh blueberries (6-ounces)
ALMOND GLAZE:
- 1/4 cup 2% milk
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- 1 tsp. almond extract
Instructions
DONUTS:
- Preheat oven to 425 degrees.
- Spray a 20-cavity donut pan with cooking spray.
- Set aside.
- Combine 1/3 cup flour and blueberries in a small mixing bowl.
- Set aside.
- In a large mixing bowl, whisk remaining flour, baking powder, baking soda, salt and granulated sugar.
- Set aside.
- In a medium sized mixing bowl, whisk the milk, sour cream and eggs until smooth.
- Whisk in melted butter, canola oil, and almond and vanilla extracts.
- Pour the butter mixture and blueberries into the flour mixture.
- Stir just until combined.
- Do not overmix.
- Batter will be very thick.
- Spoon batter into a large zip-lock bag.
- Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
- Fill each cup 3∕4 full.
- Bake for 10 minutes at 425 degrees or until the edges are lightly browned.
- Remove from oven and cool approximately 2 minutes on a cooling rack.
- Remove donuts from the pan and dip in almond glaze.
- Set out on wire racks until icing sets, approximately 10 minutes.
ALMOND GLAZE:
- In a medium sized mixing bowl, whisk milk, powdered sugar, almond and vanilla extracts until smooth.
- Dip the top of each donut into the bowl of glaze.
- Set on cooling rack.
- Let glaze set for 5-10 minutes before serving.
2 Comments
Kimberly Andrew
February 25, 2019 at 5:00 pm
This might get me to eat blueberries. ;-D I also think these would be great to take to a potluck at church.
Teresa
February 26, 2019 at 12:34 pm
Hi, Kim. Yes, I bet everyone at church would love the homemade donuts. Enjoy.