Blueberry Donuts

Blueberry Donuts are tender, savory, sweet, and tart! In addition, these Blueberry Donuts are made using Sourdough Discard and freshly-picked blueberries. Furthermore, the texture of these donuts is a cross between a cake and an old-fashioned donut. Finally, these are the perfect pick-me-up treat for any time of the day!

Blueberry Donuts Ingredients

• King Arthur’s Organic, All-Purpose Flour
• Coconut Sugar
• Baking Powder
• Sourdough Discard
• Ground Cinnamon
• Pink Salt
• Blueberries
• Dairy-Free Milk
• Carbonated Water (or any Egg Substitute)
• Mexican Vanilla
• Avocado Oil

Blueberry Donut Glaze

• Powdered Sugar
• Dairy-Free Milk
• Blueberry Pie Filling

Crafting the Blueberry Donut Dough

1. First, in a medium-sized glass mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Using a Dutch Dough Hook or Whisk, mix the ingredients together.
2. Next, in another glass bowl, whisk together the dairy-free milk, egg substitute, vanilla, oil, and Sourdough Discard.
3. Then, mix the dough with the whisk until the dough forms.
4. Next, pull the dough out of the mixing bowl and place it on a heavily-floured surface.
5. Finally, lightly “knead” the blueberries into the dough, and then form it into a circle.

Mix the Ingredients Together

Place Donut Dough on a Floured Surface

Knead the Blueberries Into the Dough

Preparing the Donut Dough for Baking

1. First, form the dough into a circle about 1 inch thick onto a heavily floured surface.
2. Next, using a donut cutter or two round empanada or biscuit cutters (one big, one small), cut the dough into donut shapes.
   • Note: In order to prevent the cutters from sticking, it’ll be helpful to dip the cutter into flour prior to cutting the dough.
3. Finally, gather and reroll the dough until all the dough is used.
   • Note: You should have 12-15 donuts and donut holes.

Form the Dough into a Circle

Cut-Out Donut Shapes with the Donut Cutter

“Fry” the Blueberry Donuts

1. First, after the donuts are cut from the dough, place them on a Nonstick or prepared Baking Sheet.
2. Next, place the donuts in the Ninja Air Fryer for 6 minutes at 380 degrees Fahrenheit.
3. Then, while the donuts are baking, craft the Blueberry Donut Glaze (recipe below).
4. Next, once the timer on the Ninja Air Fryer goes off, flip the donut over to the second side. Air Fry the second side of the donut for 4-5 minutes.
5. Finally, once the donuts have baked, transfer them to a wire, cooling rack, and allow them to cool to room temperature for about 10 minutes prior to glazing them.

Place the Cut-Out Donuts Onto a Baking Sheet

“Fry” the Donuts for 10-12 Minutes at 380 Degrees

Transfer the Air Fried Donuts to a Wire, Cooling Rack

Craft the Blueberry Donut Glaze and Glaze the Donuts

1. First, add the sifted powdered sugar, dairy-free milk, and blueberry filling or jam into a glass mixing bowl.
2. Next, stir the ingredients with a fork or whisk until the consistency is smooth.
   • Note: If the glaze is too thick, add a tbsp. of milk to create a thinner consistency. On the other hand, if the consistency is too thin, add 1/4 c. of powdered sugar to create a thicker consistency.
3. Then, dip the donuts into the glaze once the donuts have cooled to room temperature. Let the glaze set for a couple of minutes, and then dip the donuts again. This will help more of the glaze stay on the donut.
   • Note: This is a great kid-friendly step!
4. Finally, decorate the donuts with chopped, dehydrated blueberries (or sprinkles for kids), and enjoy!
   • Note: This is another kid-friendly step!

Mix the Ingredients for the Glaze

Dip the Donuts in the Glaze (Kid-Friendly Step)

Serving and Storing the Blueberry Donuts

Blueberry Donuts are beautiful, simple, and a delicious treat for any time of the day. In addition, these donuts can be served as a breakfast or brunch treat, snack, or dessert.

Furthermore, if you are wanting to store the Blueberry Donuts to enjoy at a later date, I’d encourage you to store them in an air-tight container, and on the counter for up to 3 days.

Finally, this recipe is BEST made fresh, so making the dough, freezing it, and thawing it in advance is not recommended.

Recommended Products

Blueberry Donuts

Yield: 12 Donuts or 1 Dozen

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 10 minutes

Total Time: 30 minutes

Blueberry Donuts are tender, savory, sweet, and tart! In addition, these Blueberry Donuts are made using Sourdough Discard and freshly-picked blueberries. Furthermore, the texture of these donuts is a cross between a cake and an old-fashioned donut. Finally, these are the perfect pick-me-up treat for any time of the day!

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Ingredients

• 3 c. King Arthur's Organic, All-Purpose Flour
• 1/2 c. Coconut Sugar
• 2 tsp. Baking Powder
• 1 tbsp. Sourdough Discard
• 1 tsp. Ground Cinnamon
• 1/4 tsp. Pink Salt
• 1-1 1/2 c. Blueberries (Fresh or Frozen; small is best)
• 1 c. Dairy-Free Milk
• 1/2 c. Carbonated Water (or any Egg Substitute)
• 1 tsp. Mexican Vanilla
• 1 tbsp. Avocado Oil

Instructions

Crafting the Donut Dough

1. First, in a medium-sized glass mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Using a Dutch Dough Hook or Whisk, mix the ingredients together.
2. Next, in another glass bowl, whisk together the dairy-free milk, egg substitute, vanilla, oil, and Sourdough Discard.
3. Then, mix the dough with the whisk until the dough forms.
4. Next, pull the dough out of the mixing bowl and place it on a heavily-floured surface.
5. Finally, lightly "knead" the blueberries into the dough, and then form it into a circle.

Prepare the Dough for Baking

1. First, form the dough into a circle about 1/2-inch thick onto a heavily floured surface.
2. Next, using a donut cutter or two round empanada or biscuit cutters (one big, one small), cut the dough into donut shapes. Note: In order to prevent the cutters from sticking, it'll be helpful to dip the cutter into flour prior to cutting the dough.
3. Finally, gather and reroll the dough until all the dough is used. Note: You should have 12-15 donuts and donut holes.

"Fry" the Blueberry Donuts

1. First, after the donuts are cut from the dough, place them on a Nonstick or prepared Baking Sheet.
2. Next, place the donuts in the Ninja Air Fryer for 6 minutes at 380 degrees Fahrenheit.
3. Then, while the donuts are baking, craft the Blueberry Donut Glaze (see Notes section below).
4. Next, once the timer on the Ninja Air Fryer goes off, flip the donut over to the second side. Air Fry the second side of the donut for 4-5 minutes.
5. Finally, once the donuts have baked, transfer them to a wire, cooling rack, and allow them to cool to room temperature for about 10 minutes prior to glazing them.

Notes

Blueberry Donut Glaze Ingredients

• 2 c. Powdered Sugar, Sifted
• 1 tbsp. Dairy-Free Milk (I used Oat Milk)
• 2 tbsp. Blueberry Pie Filling (or Blueberry Jam)

To Make the Blueberry Donut Glaze

1. First, add the sifted powdered sugar, dairy-free milk, and blueberry filling or jam into a glass mixing bowl.
2. Next, stir the ingredients with a fork or whisk until the consistency is smooth. Note: If the glaze is too thick, add a tbsp. of milk to create a thinner consistency. On the other hand, if the consistency is too thin, add 1/4 c. of powdered sugar to create a thicker consistency.
3. Then, dip the donuts into the glaze once the donuts have cooled to room temperature. Let the glaze set for a couple of minutes, and then dip the donuts again. This will help more of the glaze stay on the donut.
4. Finally, decorate the donuts with chopped, dehydrated blueberries (or sprinkles for kids), and enjoy!

Storing the Blueberry Donuts

If you are wanting to store the Blueberry Donuts to enjoy at a later date, I'd encourage you to store them in an air-tight container, and on the counter for up to 3 days.

Finally, this recipe is BEST made fresh, so making the dough, freezing it, and thawing it in advance is not recommended.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 142mgCarbohydrates: 36gFiber: 1gSugar: 11gProtein: 4g