Wild Blueberry Baked Doughnuts
Need an easy tailgating dessert? We’ve got your back with some scrumptious doughnuts you can bake in 10 minutes.
By Rebecca Crump
You hear so much about Wild Blueberries being a superfood that it’s easy to forget they’re also super-delicious. Need a reminder?
The only special equipment you’ll need is a pair of standard doughnut baking pans. The cheap ones work like a charm.
You know how some blueberry muffins look greenish-blue inside? We don’t want that. So, start by rinsing your frozen Wild Blueberries in cold water until the excess juice runs off and the water turns almost clear. (It will be very dark at first.) Then let them drain between layers of paper towels.
Next, you make the batter, either with an electric mixer or a whisk (and a little elbow grease). You want to mix it just until everything comes together. The less you mix the batter, the softer and lighter the doughnuts will be.
Now, gently fold in those Wild Blueberries.
I’ve read about people piping the batter into the doughnut pan, but my favorite method is to spoon it. Then you can flip your spoon over, and use the back to smooth the tops of your doughnuts.
Once your doughnuts are baked and cooled enough to pop out of the pan, you’ve got decisions to make, my friend. You can glaze them, toss them in powdered sugar, or try my favorite method: brush the doughnuts with warm butter and dip them in cinnamon-sugar.
Look at you! Now, you’re rich with Wild Blueberry doughnuts and not a pot of scalding oil in sight.
No matter how you’re team is doing, you are obviously winning.