Blueberry Lemon Mini Donuts
Ever since I bought a mini donut pan a few months ago, they've become my dessert of choice when I find myself heading into the kitchen. Baking has always been therapeutic for me, the process of following a recipe provides the perfect break from a long day in front of the computer, of course with the added bonus of a delicious treat at the end of it.
A few weeks ago I found myself with some extra blueberries on hand, as well as some beautiful edible flowers I had picked up from Floralora Flowers at the last Toronto Flower Market, and so I decided to tackle my ongoing quest to find the best mini donut recipe, which I think I finally found! They're on the healthier side since they're made with coconut cream, oil, applesauce and honey as a sweetener, and everything about these donuts turned out exactly how I wanted, with the fresh sweetness of the blueberries perfectly complemented by the subtle tartness of the lemon. The light glaze tops them off, and the bright flowers added just the finishing touch they needed. Definitely a recipe I'll be making again, and a great base to experiment with new flavour mixes as well.
Blueberry Lemon Mini Donuts //
1/3 cup coconut cream 3 Tbsp coconut oil 1 ¼ cup unbleached all-purpose flour 1 Tbsp baking powder 1/4 tsp sea salt 1/4 cup applesauce 2 Tbsp honey 1 egg 1 quart of blueberries juice from half a small lemon
Sugar Glaze //
1 1/2 cups icing sugar 3 to 4 Tbsp milk 2 tsp vanilla extract (optional)
1 // Heat the oven to 400 degrees F.
2 // In the first bowl, mix your wet ingredients - coconut cream, coconut oil, applesauce, honey, lemon juice, and egg - until they reach a smooth consistency.
3 // In a second bowl, whisk together the dry ingredients - flour, baking powder, and sea salt.
4 // Half or quarter blueberries and set aside.
5 // Combine the wet and dry ingredients until they reach a nice smooth batter consistency. Fold in blueberries, taking care not to over stir, which will lead to dense donuts.
6 // Spray mini donut pan and add batter into a piping bag (or sandwich bag with a hole cut out the corner big enough to allow blueberries to pass through) and evenly place batter in pan.
7 // Bake for 7 minutes or until lightly browned.
8 // Remove from oven onto a cooling wrack. Let cool.
9 // Meanwhile, make your glaze by placing the icing sugar in a bowl, slowly stirring in the milk and vanilla a little at a time to make a smooth, pourable glaze.
10 // Once donuts are cool, dip the tops in the glaze and placing on a wire tray over wax paper, letting the glaze drip down the sides a little. Top with edible flowers if you wish!
Enjoy! Sharing is definitely recommended, but we won't tell anyone if you end up keeping them all to yourself.