Blueberry Cinnamon Sugar Donuts (with Vegan, Gluten Free, & Dairy Free Options)

Name: Blueberry Cinnamon Sugar Donuts (with Vegan, Gluten Free, & Dairy Free Options)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 baked donuts
Ingredients: 1 cup + 2 tablespoons all-purpose flour; 1/2 cup light brown sugar, packed; 1/2 teaspoon kosher salt; 1 teaspoon baking powder; 1/2 cup sour cream (I used full-fat but think reduced fat will work fine); 2 1/2 tablespoons unsalted butter, melted; 1 large egg, at room temperature; 1/4 cup fresh blueberries (be sure not too add more or they will become too soft); 3 tablespoons unsalted butter, melted; 1 cup sugar; 2 tablespoons ground cinnamon; 1-2 tablespoons whole milk; 1 cup confectioners' sugar, sifted; 1/4 teaspoon kosher salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
6 baked donuts
Course
Breakfast

Blueberry Cinnamon Sugar Donuts (with Vegan, Gluten Free, & Dairy Free Options)

Iris Warren

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Fluffy Blueberry Cinnamon Sugar Donuts bake up in just 10 minutes!

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Ingredients

Servings

1 cup + 2 tablespoons all-purpose flour
1/2 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 teaspoon baking powder
1/2 cup sour cream (I used full-fat but think reduced fat will work fine)
2 1/2 tablespoons unsalted butter, melted
1 large egg, at room temperature
1/4 cup fresh blueberries (be sure not too add more or they will become too soft)

For the Cinnamon Sugar Coating:

3 tablespoons unsalted butter, melted
1 cup sugar
2 tablespoons ground cinnamon

For the glaze:

1-2 tablespoons whole milk
1 cup confectioners' sugar, sifted
1/4 teaspoon kosher salt

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Instructions

Preheat oven to 350 degrees (F).
Generously grease a doughnut pan; set aside.
In a large bowl whisk together the dry ingredients; set aside. In a separate bowl whisk together the sour cream, butter, and egg.
Gently fold the wet mixture into the dry mixture - careful not to over mix! Quickly fold in blueberries.
Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool completely.
Once the donuts are cooled fully, melt the butter for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
For the Glaze: In a small bowl combine the confectioners sugar, milk, and salt; whisk smooth. The glaze should be thick but easily pourable; add more milk/sugar as needed.
Dip the firm, completely cooled donuts in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
Drizzle a swirl of glaze on each donut and serve! These are best eaten the day they are made.