Go Back
–+ servings
Blueberry Almond Donuts | Can't Stay Out of the Kitchen | these fabulous #blueberry #donuts include #almond extract in both the donut and the icing. They are outrageously delicious! I've made these 3 times & everyone always loves them. #blueberries #BlueberryDonuts #breakfast #Holiday #HolidayBreakfast

Blueberry Almond Donuts

Teresa Ambra
Blueberry Almond Donuts are so mouthwatering. Almond & Vanilla extracts are included in both the donut and the icing. It generates an explosion of flavor that is just awesome. These donuts are perfect for holidays, company or weekend breakfasts.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 17
Calories 249 kcal

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

NOTE: Adding flour to the blueberries helps prevent them from sinking to the bottom while baking.
 
NOTE: If icing starts getting too thick, add an additional teaspoon of milk.
 
NOTE: You can purchase the 20-tin donut pan at Jo-Ann's Fabric and Crafts.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 249kcalCarbohydrates: 40gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 34mgSodium: 167mgPotassium: 62mgFiber: 1gSugar: 24gVitamin A: 173IUVitamin C: 1mgCalcium: 53mgIron: 1mg
Keyword almonds, blueberries, breakfast, brunch, donuts
Tried this recipe?Let us know how it was!