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Whole Wheat Wild Blueberry Powdered Donuts

Donuts get a healthy makeover with whole wheat pastry flour and wild blueberries in this baked donut recipe.

Donuts get a healthy makeover with whole wheat pastry flour and wild blueberries in this baked donut recipe.

~by Regan Jones, RD

These donuts are delish. Simply delish. 

They aren't a substitute exactly for a deep-fried, glazed donut-shop confection. But since I can't typically bring myself to opt for that type of eatery anyway, I'm liking these just fine. 

I used whole wheat pastry flour, which is unbelievably tender in baked goods... much more so than my usual white whole wheat. These are almost too tender and definitely muffin-like. I honestly believe you could take most any flavored muffin batter, bake in these pans, sugar or glaze them, call them a donut and everyone would still love you. 

And if they don't, you'd still have a dozen reasons to love yourself. 

Donuts get a healthy makeover with whole wheat pastry flour and wild blueberries in this baked donut recipe.

Donuts get a healthy makeover with whole wheat pastry flour and wild blueberries in this baked donut recipe.

Whole Wheat Wild Blueberry Powdered Donuts

Yield

12 donuts

Ingredients

  • 1 cup water
  • 2 ounces (about 1/3 cup) dried wild blueberries
  • 1 1/2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 2/3 cup sugar
  • 1 large egg
  • 1/3 cup canola oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting

Directions

  1. In a small saucepan, simmer the water and blueberries over medium heat until all of the liquid has been absorbed, 15 to 20 minutes. Remove from heat and cool to room temperature.
  2. Preheat oven to 350º. Lightly grease donut pans with cooking spray or oil.
  3. In a small bowl, whisk together flour, baking soda, salt and lemon zest. Set aside.
  4. In a large bowl, beat together sugar and egg until well combined. Whisk in oil, buttermilk and vanilla extract. Combine with flour and stir in cooled blueberry mixture.
  5. Divide batter evenly among donut cups, filling each about 3/4 full. (Use a pastry bag or plastic bag with corner cut out to make filling the cups easier. (You will need to bake in batches.)
  6. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
  7. When donuts are done, cool for a few minutes in the pan, remove from pan and sprinkle with powdered sugar. 
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ReganJonesRD

ReganJonesRD
Regan Jones is the Founding Editor and Sponsorship Director of HealthyAperture and is the author of the QUICK FIX KITCHEN Feature - a collection of recipes that focuses on shortcut cooking without shortcut taste. Her recipes largely focus on baked goods and desserts ranging from gluten free to sugar free to slightly indulgent eats for the entire family, but also include easy everyday recipes for breakfast, lunch or dinner. Jones is a registered dietitian and owner the web's most prominent portfolio of dietitian-owned websites, including HealthyAperture.com, TheRecipeReDux.com, BlogBrulee.com and RDs4Disclosure.org. She is also the host of the podcast, This Unmillennial Life, which was recently named New & Noteworthy on iTunes.
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