• 3/4 cup Wild Blueberries (fresh or frozen)
  • 2 2/3 cups all-purpose flour
  • 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon nutmeg
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1/4 cup (4 tablespoons) butter, at room temperature
  • 1/4 cup canola oil
  • 3/4 cup sugar
  • 2 eggs

Sugar Coating:

  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 3/4 cup granulated sugar
  • 3 teaspoons ground cinnamon

Preheat the oven to 425 degrees F. Butter two doughnut pans, or lightly grease them with nonstick spray.
• If you’re using frozen Wild Blueberries, rinse them in cold water until the water lightens from dark purple to very light. Place the berries between layers of paper towels to drain while you w ork. (This will help keep them from discoloring your doughnuts.) Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
• In a small bowl, whisk together the milk and vanilla.
• In a large bowl, beat the butter, oil, and sugar un
til light and fluffy. (You can use an electric mixer, or mix by hand.)
◦ Beat in the eggs, one at a time.
◦ Stir in the flour mixture in three additions, mixing alternately with the buttermilk. (Be careful not to overmix.)
◦ Gently stir in the Wild Blueberries.Spoon the batter into your prepared doughnut pans,
filling them to the rim. Use the back of a spoon to smooth the tops.
• Bake for 10 minutes. Remove from the oven, and let them cool in pans on a wire rack for 5 minutes.
• In the meantime, melt the 1/4 cup butter for your coating, and set aside. Combine the sugar and cinnamon in a bowl or pie plate, and place near the butter.
• One at a time, remove each doughnut from the pan, brush it with butter, then toss it in the cinnamon-sugar mixture. Let them cool on a wire rack, or eat warm.