Thursday, February 21, 2013

Blueberry Donuts

My first memories with my husband are waking up at the crack of dawn to walk over to Dunkin Donuts in downtown Chicago and get freshly baked donuts. We were on a mission trip and somehow started almost every morning treating ourselves to one of his favorite sweets. So it comes as no surprise that our middle son has a love for donuts similar to his dad's and my house of boys has been known to drive 45 minutes one way to pick up an order of their favorite baked fresh donuts from the closest Donutland. When I realized there was such a thing as a donut pan and you could bake them, not fry them, I added this to my list of wants and our roomie gifted us with a set she found on clearance for Christmas! Yeah, we all benefit! I've tried a few recipes and tweaked it a far this is our fave. Though my boys will tell you they prefer chocolate chips in theirs over the blueberries....but this ole' mama likes to sneak in their fruit wherever I can!
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 3/4 cup plain Greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter
  • 1/4 cup vegetable oil
  • 1/2 -1 cup fresh or frozen blueberries (or chocolate chips)

    Preheat oven to 325. Mix all your dry ingredients in a bowl together. Add yogurt, eggs, vanilla, melted butter, and oil. Fold in your blueberries. Spray your donut pan with cooking spray. Fill each donut space 3/4 full (donuts will rise above). Bake 10 minutes or until donuts seem firm and pop out of your pan easily. Cool on wire rack or wax paper.
  • 2 cups powdered sugar
  • 1 teaspoon almond extract
  • 3-4 tablespoons milk

    Once donuts are cooled I like to drizzle this frosting topping over the top.
     Donut pan! Best invention in the donut world!

    Your cooling donuts...also pretty tasty warm!
    Call the kids, it's time to eat! Serve with a smile and...enjoy!!