I've been waiting for months to share this crazy good recipe with you. I created it -- along with three other "Mommy and Me" recipes, Breakfast Smiley Face, Happy Eggs and Mix-It-Up Muffins -- for Parents Magazine and have been anxiously waiting for this month's issue to hit newsstands to post it here.
Because most doughnuts are fried, they deservedly get a bad rap from a health standpoint. But being a longtime doughnut lover I've come up with several healthful baked versions over the years so that I don't have to deprive my kids (or myself) of them. I can't tell you how many of these Whole Wheat Blueberry Doughnuts I've made since perfecting the recipe. I often make two dozen at a time, putting four aside for us to eat and freezing the rest for future needs. Since unveiling them for my kids, it's earned a top spot on their list of most requested things for breakfast. I happily oblige them as all it requires of me as I'm racing around the house getting everything ready is taking two from the freezer and popping them into the toaster for a few minutes. Voila, breakfast is served!
Baked Blueberry Doughnuts (makes 10 doughnuts )
- 1 1/4 cups Whole Wheat Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 tablespoons Unsalted Butter, softened
- 1/2 cup White Sugar
- 1 large egg
- 1/2 cup Buttermilk
- 1 teaspoon Vanilla Extract
- 1 cup fresh blueberries
1. Preheat oven to 375° F.
2. In a bowl, whisk together the flour, baking powder, and salt and set aside.
3. In a standing mixer (or bowl using a hand mixer), cream together the butter and sugar.
4. Add the egg, buttermilk and vanilla and combine.
5. Add the flour mixture to the butter/sugar mixture and mix until just combined.
6. Gently fold in the blueberries.
7. Spoon into greased and floured donut pan, filling ¾ full.
8. Bake for 14 minutes, or until the tops spring back when lightly pressed.
9. Cool and lightly dust with powdered sugar.