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Glazed Blueberry Donuts | Can't Stay Out of the Kitchen | if you want to wow your family & friends, make these heavenly #blueberry #donuts for #breakfast. They're absolutely spectacular. #Holiday #HolidayBreakfast #CompanyBreakfast #BlueberryDonuts #GlazedBlueberryDonuts

Glazed Blueberry Donuts

Teresa Ambra
These delectable donuts are filled with blueberries and have amped up vanilla flavoring. Then they're glazed in a vanilla icing. Every bite is heavenly. Glazed Blueberry Donuts are the best comfort food ever! They're terrific for family, company or holiday breakfasts.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 15
Calories 281 kcal

Equipment

  • 1 20-tin donut pan
  • 1 large mixing bowl
  • 1 whisk
  • 2 medium mixing bowls
  • 2 wooden spoons
  • 2 wire cooling racks
  • measuring cups
  • measuring spoons
  • 1 zip lock bag WITHOUT the "stand and fill" bottom
  • 1 small mixing bowl

Ingredients
  

DONUTS:

  • 2 2/3 cups 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
  • 2 tsp. vanilla extract
  • 1 cup fresh blueberries (6-ounces)

VANILLA GLAZE:

  • 1/4 cup 2% milk
  • 2 cups powdered sugar
  • 1 tsp. vanilla extract

Instructions
 

DONUTS:

  • Preheat oven to 425 degrees.
  • Spray 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 2 teaspoons vanilla extract.
  • 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 vanilla glaze.
  • Set out on wire racks until icing sets, approximately 10 minutes.
  • Serve.

VANILLA GLAZE:

  • In a medium sized mixing bowl, whisk milk, powdered sugar and vanilla extract until smooth.
  • Dip the top of each donut into the bowl of glaze.
  • Set on cookie 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: This is enough glaze to ice 24 donuts.
 
NOTE: You can purchase the 20-tin donut pans at Jo-Ann's Fabric and Crafts.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 281kcalCarbohydrates: 46gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 38mgSodium: 189mgPotassium: 70mgFiber: 1gSugar: 28gVitamin A: 196IUVitamin C: 1mgCalcium: 60mgIron: 1mg
Keyword blueberries, breakfast, donuts
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