Baked Blueberry Doughnuts

By vealam

Ingredients

• glaze:
• 1 1/2 cups all purpose flour
• 1/2 cup plus 2 tablespoons superfine sugar (granulated is fine)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 cup nonfat Greek yogurt (or 3/4 cup of plain yogurt)
• 3 tablespoons milk
• 3 tablespoons all natural apple sauce
• 1/2 teaspoon vanilla extract
• zest of 1 orange
• 1 1/4 cups fresh blueberries
• 3/4 cup fresh blueberries
• juice of 1/2 orange
• 2 cups powdered sugar, sifted

Details

Servings 20
Adapted from spoonforkbacon.com

Preparation

Step 1

1. Preheat oven to 350°.
2. In a mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Whisk together to remove any lumps and set aside.
3. In another mixing bowl combine the remaining ingredients except for the blueberries and whisk together.
4. Stir the wet mixture into the dry mixture and stir together. Gently fold in the blueberries until just combined (batter should be thick)
5. Scoop mixture into a piping bag or a re-closeable plastic bag and snip the tip. Pipe mixture into prepared doughnut molds and bake for 12-16 minutes or until slightly darker than golden brown on top and doughnuts have begun to brown on the bottoms.
6. Remove from oven and allow doughnuts to sit for 5 minutes. Remove from molds and place onto a cooling rack.
7. For the glaze: Place blueberries into a food processor and puree until smooth. Add the orange juice and powdered sugar, 1/2 cup at a time) until fully incorporated and no lumps remain. (the glaze should be very thin).
8. To assemble: Fully dip each doughnut into the glaze and shake to remove any excess. Allow glazed doughnuts to sit on a cooling rack for 5-10 minutes before serving. (doughnuts should still be sticky after glazed; the glaze should stay wet)