Ingredients:
- Baking spray – to grease donut pan
- 1 cup all-purpose flour, plus 1 tablespoon to toss blueberries in
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup vanilla almond milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 1 tablespoon lemon zest
- ⅔ cup frozen blueberries, or fresh
- Lemon Glaze:
- 1 cup icing sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Preparation:
Preheat your oven to 425°F (220°C). Generously grease a 6-count donut pan with baking spray and set aside. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. In a separate bowl, whisk together the almond milk, egg, melted butter, vanilla extract, and lemon zest. Add the wet ingredients to the dry ingredients and mix until just combined. In another bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold the blueberries into the batter. The batter will be thick. Distribute the batter evenly into the prepared donut pan, either by piping or spooning it in.
Bake for 12-13 minutes or until a toothpick inserted into the donuts comes out clean. Allow the donuts to cool in the pan for 10 minutes before gently transferring them to a cooling rack to cool completely before glazing. For the lemon glaze, combine the icing sugar, lemon juice, and lemon zest in a bowl. Whisk until smooth, adjusting the consistency by adding more lemon juice for a thinner glaze or more icing sugar for a thicker one. Dip the cooled donuts into the lemon glaze and place them on a cooling rack to set for a few minutes, or enjoy immediately. These baked blueberry donuts are best enjoyed fresh, making them a perfect healthy breakfast or brunch treat.
Enjoy!
