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.
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.