Ingredients

The following ingredients have 12 Servings
  • 1 cup fresh blueberries (rinsed and dried)
  • 1 1/2 cup all purpose flour plus 1 tsp (divided)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • 4 Tbsp butter (softened)
  • 1/2 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • 2 large eggs
  • 1/2 cup whole or low fat buttermilk (not fat free)
  • Glaze:
  • 1 1/2 cups powdered sugar
  • 3 Tbsp buttermilk (plus additional as needed)
  • Few drops pure almond or vanilla extract

Instruction

  • Preheat the oven to 350°F. Lightly spray 2 (6 cavity) doughnut pans with cooking spray. Set aside.
  • In a small bowl, toss the blueberries in 1 tsp flour. Set aside.
  • In another bowl sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  • Using an electric mixer cream together the butter, sugar, vanilla and almond extracts. Add the eggs one at a time beating well after each addition.
  • Add the softened dry ingredients alternately with the buttermilk beginning and ending with the dry. Stop and scrape the sides of the bowl. Beat just until fully combined.
  • Fold in the blueberries by hand until evenly distributed in the batter.
  • Fill the doughnut cavities 2/3 full using a large Ziploc bag with the end cut off or spoon into the cavities.
  • Bake for 10-12 minutes until a toothpick inserted into the center comes back clean. Broil for 2 minutes to brown the tops, if desired.
  • Cool in the pan for 10 minutes then carefully remove to a cooling rack to cool completely.
  • In a small bowl, mix together the ingredients for the glaze. Add additional buttermilk 1 Tbsp at a time to thin as needed. Drizzle over the doughnuts.
  • Store doughnuts chilled or at room temperature. Do not stack.