Sweet Summer Fun

Take advantage of the blueberry season by whipping up some blueberry mini-donut muffins.

By: Mandy Ashcraft
Photos by: Dustin Ashcraft

When blueberries are in season, it’s hard to resist buying several cartons of them at a time! They’re so sweet and delicious in the summertime. Here’s a fun way to utilize some of your extra berries in donut-shaped mini-muffins. You can find mini-donut pans at most stores. (This recipe makes 3 dozen.)

Ingredients:
1 cup fresh blueberries
1/2 cup sugar, plus 1 tablespoon
1 1/4 cup flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
2 tablespoons vegetable oil
1/2 cup buttermilk
3/4 teaspoon vanilla extract

Topping:
Zest of 1 lemon
1/4 cup sugar

Instructions:
1. In a small bowl, combine sugar for topping with lemon zest. Mix well and set aside. Preheat oven to 400 degrees. Grease mini donut pan. Set aside.

2. To a small pan over medium heat, add blueberries and 1 tablespoon of sugar. Allow berries to heat until they pop and start to bubble, stirring and smashing them. You’re trying to make a thick sauce (a compote). When you can stir it up smoothly, remove from heat and set aside.

3. Add 1/2 cup sugar and egg to a large bowl or the bowl of a stand mixer. Whisk to combine. Whisk in melted butter and vegetable oil, followed by buttermilk and vanilla extract.

4. In a separate bowl, sift together flour, baking powder and salt. Slowly add to liquid mixture until just combined.

5. Add batter to the donut pan, filling each one half-full. You can easily do this by pouring your batter into a Ziploc bag and snipping off the very corner. (You will end up with about 3 dozen mini-donuts, so if you just have one pan, you’ll do this 3 separate times.)

6. Using a small spoon, add small amounts of blueberry compote to the top of each mini-donut, using a toothpick to swirl it through. Don’t add the blueberry mixture to the pan before the batter; they won’t keep their donut shape after cooking.

7. Sprinkle lemon zest sugar over the top of the batter.

8. Bake for 7 minutes at 400 degrees, and immediately pop them out of the pan to cool on a wire rack.

For more information, visit www.mandyashcraft.com.

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