Description
Bake small, sweet donut holes filled with fresh blueberries.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 large egg
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini-muffin pan well.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the blueberries.
- Spoon the batter into the prepared mini-muffin pan, filling each cup about two-thirds full.
- Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the donut holes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While cooling, whisk together the powdered sugar and 2 tablespoons of milk to make a simple glaze.
- Dip or drizzle the cooled donut holes with the glaze. Let the glaze set before serving.
Notes
- If using frozen blueberries, do not thaw them before adding them to the batter.
- For a thicker glaze, use less milk. For a thinner glaze, add milk slowly, a half teaspoon at a time.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 donut holes
- Calories: 180
- Sugar: 18
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: blueberry, donut holes, baked donut, sweet treat, breakfast pastry