Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons unsalted butter
1/2 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup fresh blueberries
Powdered sugar for dusting
Instructions
1-Preheat oven to 375°F (190°C). Whisk flour, baking powder, and salt in a bowl and set aside.
2-In a mixer, cream softened butter and sugar until light and fluffy.
3-Beat in egg, buttermilk, and vanilla until combined.
4-Gradually add the flour mixture, mixing until just combined.
5-Gently fold in blueberries.
6-Spoon batter into a greased and floured doughnut pan, filling each well 3/4 full.
7-Bake for 14 minutes, or until tops spring back when lightly pressed. Cool completely and dust with powdered sugar if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🫐 Toss blueberries in flour before folding to prevent sinking.
🍴 Avoid overmixing batter to maintain tenderness.
🧁 Use a piping bag for clean pan filling.
❄️ Cool fully before glazing or dusting for better adhesion.
🛍️ Store at room temperature in an airtight container for 2 days or freeze for up to 4 months (flash-freeze individually before bagging).
🥛 Buttermilk substitute: Mix 1/2 tablespoon vinegar or lemon juice into 1/2 cup milk; wait 5 minutes.
🥚 Egg-free option: Replace egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let rest).
🍪 No doughnut pan? Bake as muffins in a greased tin at 375°F (190°C) for 18-20 minutes.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 doughnut
- Calories: 106 kcal
- Sugar: 10 g
- Sodium: 149 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg