Recipe by Nicole Masson for Wyman's
Prep Time: 20 minutes
Bake Time: 10-12 minutes
Yield: 12 donuts
Ingredients:
For the Donuts:
- 1 cup Wyman’s Wild Blueberries, thawed, rinsed, and drained
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon fine sea salt
- 1 large egg
- 1 cup buttermilk
- ½ cup pure maple syrup
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
For the Maple Glaze:
- ¾ cup powdered sugar
- 1 ½ tablespoons pure maple syrup
- 2-3 teaspoons milk, as needed
Directions:
- Preheat the oven to 350°F. Lightly spray a donut pan with non-stick cooking spray.
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In another large bowl, whisk together the egg, buttermilk, maple syrup, vegetable oil, and vanilla extract until smooth.
- Using a silicone spatula or wooden spoon, stir the dry ingredient mixture into the wet ingredient mixture until just combined. The batter will be lumpy. Fold in the Wyman’s Wild Blueberries.
- Spoon the batter into a piping bag or Ziplock bag. Cut off the tip and pipe evenly into the donut cavities, filling them each about ¾ full.
- Bake for 10-12 minutes, until an inserted toothpick comes out clean and the tops spring back when gently touched. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Once the donuts are fully cooled, make the maple glaze. In a small bowl, stir together the powdered sugar, maple syrup, and milk. If it’s too thick add more milk, a teaspoon at a time. If it’s too thin, add a little more powdered sugar.
- Dip the tops of the cooled donuts into the glaze, letting the excess drip off. Let the glaze set for 10 minutes before serving.