Ingredients
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1 cup all-purpose flour (spooned and leveled)
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1 teaspoon baking powder
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¼ teaspoon salt
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2 tablespoons unsalted butter, softened
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⅓ cup granulated sugar
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1 large egg
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½ cup buttermilk*
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1 teaspoon vanilla extract
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¾ cup fresh blueberries (do not thaw if using frozen)
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Powdered sugar, for dusting (optional)
*See Notes for buttermilk substitute.
Instructions
Step 1: Preheat oven to 375°F (190°C). Grease and lightly flour a doughnut pan.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a stand mixer (or large bowl using a hand mixer), cream together the butter and sugar until light and fluffy.
Step 4: Add the egg, buttermilk, and vanilla extract. Mix until combined.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Step 6: Gently fold in the blueberries.
Step 7: Spoon or pipe the batter into the prepared doughnut pan, filling each cavity about ¾ full.
Step 8: Bake for 14 minutes, or until the tops spring back lightly when pressed.
Step 9: Cool completely before dusting with powdered sugar or adding glaze.
Notes
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No buttermilk? Add ½ tablespoon vinegar or lemon juice to ½ cup milk. Let sit for 5 minutes before using.
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Frozen blueberries: Do not thaw to prevent streaking in the batter.
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Prevent sinking berries: Toss blueberries lightly in flour before folding into the batter.
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Don’t overmix: Overmixing can result in dense doughnuts.
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No doughnut pan? Bake as muffins at 375°F for 18–20 minutes.
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Glaze option: Mix 1 cup powdered sugar with 2–3 tablespoons milk and a splash of vanilla. Dip cooled doughnuts into glaze and let set.
