Ingredients: |
Ingredients: 2 tablespoons salted butter, melted
1/3 cup whole milk at room temperature (or milk of choice)
1/4 cup plain Greek yogurt
1 large egg, at room temperature
2 teaspoons vanilla extract
1/4 cup granulated sugar
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4-1/3 cup blueberry jam
2 tablespoons fresh or frozen blueberries
Cinnamon Sugar Coating
1/2 cup granulated sugar
3/4-1 teaspoon ground cinnamon
4 tablespoons salted butter, melted
|
Directions: |
Directions:Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter
In a large mixing bowl, whisk together the butter, milk, yogurt, egg, vanilla, and sugar until combined. Add the flour, baking powder, baking soda, and salt, mixing until just combined. Stir in the blueberries. Dollop tablespoons size amounts of the jam around the batter, fold it into the batter, only stirring 2-3 times. You want to have streaks of jam. I used 1/3 cup jam, this will give you a more discolored doughnut.
Spoon the batter into a zip-top bag and snip 3/4 inch off the corner off. Pipe the batter into each donut cup, filling 1/2-2/3 the way full. Bake 10 minutes. Remove and let cool 5 minutes, then run a knife around the edges to release, some berries need a little wiggle and can get stuck, so be gentle. Invert the doughnuts onto a cooling rack. Repeat with the remaining batter. If using a muffin pan, fill 2/3 the way full and bake 10-12 minutes.
Mix the sugar and cinnamon in a shallow bowl. Working with one doughnut at a time, brush with the melted butter. Dip into the cinni-sugar mix, tossing to coat. Repeat with the remaining doughnuts. |
This recipe for Baked Blueberry Cinnamon Sugar Doughnuts is from