Baked Blueberry Doughnuts
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 75.7
- Total Fat: 0.5 g
- Cholesterol: 15.9 mg
- Sodium: 121.6 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 0.7 g
- Protein: 2.0 g
View full nutritional breakdown of Baked Blueberry Doughnuts calories by ingredient
Introduction
Let's be honest. Baked doughnuts are really muffins, disguised to look like donuts. But, I'm okay with that. These turned out fluffy and moist and are far healthier than deep-fried doughnuts. Recipe Source: One Pot Chef Photo: Mine Let's be honest. Baked doughnuts are really muffins, disguised to look like donuts. But, I'm okay with that. These turned out fluffy and moist and are far healthier than deep-fried doughnuts. Recipe Source: One Pot Chef Photo: MineNumber of Servings: 12
Ingredients
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1 cup Organic All-Purpose White Flour
.75 tsp Baking Powder
.75 tsp Baking Soda
.33 cup Granulated Sugar
1 tsp Vanilla Extract
.5 cup Stonyfield Farm Organic Lowfat Vanilla Yogurt
1 large Egg, fresh, whole, raw
1 cup Blueberries, fresh (frozen works great)
Directions
Preheat the oven to 375F.
Spray a doughnut (or muffin) pan with non-stick spray
Mix all the dry ingredients together.
In a separate bowl, mix the wet ingredients.
Mix the wet into the dry ingredients, stirring until just combined (don't overwork the dough)
Gently stir in the blueberries (yes, you can use other fruit). Frozen blueberries makes this much easier to do.
Fill a doughnut pan (you can make these into muffins, too), no more than 2/3 full.
Bake at 375F for 10-12 minutes, until golden brown.
Allow to cool for a few minutes. TIP: if using a using a muffin pan, gently release the muffins and turn on their sides, to avoid soggy bottoms.
Place on a cooling rack. If desired, dust lightly with powdered sugar.
NOTES: These turned out moist and flavorful. Next time, I'll add some lemon zest to the batter, since lemon and blueberries are a beautiful combination.
Serving Size: 12 doughnuts
Number of Servings: 12
Recipe submitted by SparkPeople user FOODIEWIFE.
Spray a doughnut (or muffin) pan with non-stick spray
Mix all the dry ingredients together.
In a separate bowl, mix the wet ingredients.
Mix the wet into the dry ingredients, stirring until just combined (don't overwork the dough)
Gently stir in the blueberries (yes, you can use other fruit). Frozen blueberries makes this much easier to do.
Fill a doughnut pan (you can make these into muffins, too), no more than 2/3 full.
Bake at 375F for 10-12 minutes, until golden brown.
Allow to cool for a few minutes. TIP: if using a using a muffin pan, gently release the muffins and turn on their sides, to avoid soggy bottoms.
Place on a cooling rack. If desired, dust lightly with powdered sugar.
NOTES: These turned out moist and flavorful. Next time, I'll add some lemon zest to the batter, since lemon and blueberries are a beautiful combination.
Serving Size: 12 doughnuts
Number of Servings: 12
Recipe submitted by SparkPeople user FOODIEWIFE.
