More sunshine, more sunscreen, more long summer nights, more fireflies, more cook-outs, more ice cream. Summer has arrived folks.
And with seasons changing come more changes. Including blog changes. I’ve been thinking about it for a time now and I am going to turn this recipe blog into a life blog. Don’t worry! I will still post recipes and foodie things, but I want to do more.
I paint, so I want to write about that. I want to show you what I paint and talk about it.
I am a born-again Christian, so I want to write about the love I have for my Savior. I want to be able to share what I am learning about God and this world.
I want to share music with you too. I love music, and when I find a good song I have to make sure everyone knows about it and hears it at least 2,487 times. Sorry in advance. :)
With this change will come a blog name change. I am excited for what the future holds for this blog.
Anyway, done with my rambles. Now, the title of this post says something about Blueberry Doughnuts, so it would be very nice of me to give you a recipe for them wouldn’t it?
adapted from The Fauxmartha
makes 1 dozen doughnuts
- 2/3 cup + 2 TBS whole milk
- 2 tsp vinegar
- 6 TBS unsalted butter, melted
- 2 cups unbleached, all-purpose flour, sifted
- 2 tsp aluminum-free baking powder
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg, freshly grated if you can
- 1/2 cup sugar
- 4 TBS honey
- 2 large eggs, room temp.
- 1 1/2 cups fresh blueberries (frozen will work as well)
Preheat oven to 400 degrees F. Spray a doughnut pan with coconut oil cooking spray or light grease with coconut oil or butter. Set aside.
In a small bowl, mix together milk and vinegar. Allow to sit for about 5 minutes to curdle. Melt butter in a small bowl and set aside to cool.
Meanwhile, whisk together flours, baking powder, sea salt, cinnamon, and nutmeg in a large bowl. Set aside.
Into the cooled butter, whisk in sugar, honey, and egg until evenly combined. Add in curdled milk.
Stir blueberries into dry ingredients.
Then stir together wet and dry ingredients until just combined. Over-mixing will create a dense donut.
Add batter to a piping bag and pipe evenly into the pan.
Bake for 7-8 minutes.
Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.
Now we can make the glaze!
Mix together 1 cup powdered sugar, 1/4 cup milk, big pinch of salt, 1/2 tsp pure vanilla extract, 1/2 tsp pure almond extract, and 2 TBS melted butter. Stir until smooth and creamy.
Taste it. I KNOW. No way should this glaze taste this good. Seriously.
Now, drop each cooled doughnut into the glaze and flip it over to coat in the sugar-sticky-sweet-stuff. Place some wax paper under the cooling rack to catch the dripping glaze. Set the doughnuts back on the cooling rack and let the glaze soak in.
There you have it! These guys are ready to go and be the star of the show. Or breakfast.
Bon appetit! <3