If you landed here from one of my social media accounts, welcome! I’m really glad you’re here. I love to create fun, pretty and sweet treats like these delicious blueberry donut holes! The thing that really makes these special is the homemade blueberry sugar, which adds a burst of blueberry flavor. Freeze dried blueberries are combined with sugar to create a beautiful, flavorful sugar that you can use for many other things. It can also be used in tea, lattes, lemonade, cocktails or sprinkled on cookies or scones. Keep in mind that freeze dried blueberries are not the same as dried blueberries. Dried blueberries still contain some moisture, so they won’t work for this purpose.
The donut hole batter comes together quickly and easily. The most challenging part for me is frying them. I found that using a thermometer and testing one donut hole first, helps you determine the perfect oil temperature. Using a small portion scoop helps you get uniform donut holes. Make sure the outside of the scoop is clean between each donut to help them keep the round shape and avoid pointy tails.
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donut holes
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- 3/4 cup (3/4 oz or 21g)) freeze-dried blueberries
- 1/2 cup (3 1/2 oz or 100g) granulated sugar
- 2 cups (9 oz or 255g) all purpose flour, sifted
- 2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 1/2 cup (3 1/2 oz or 100g) granulated sugar
- 2 eggs
- 2 tablespoons (1 oz or 28g)) unsalted butter, melted
- 1/2 cup (4 oz or 118ml) whole milk
- 1 teaspoon pure vanilla extract
- 1 1/4 cups chopped fresh blueberries
- oil for frying
- 1/2 cup (3 1/2 oz or 100g) blueberry sugar
Ingredients
Blueberry Sugar
Blueberry Donut Holes
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- Process freeze dried blueberries and sugar in a food processor or a clean spice grinder until finely ground. Be careful not to over process or you may end up with powdered sugar.
- In a medium bowl, whisk together flour, baking powder, nutmeg and salt. Set aside.
- In a large bowl, beat sugar, eggs, melted butter, milk and vanilla extract until well combined.
- Add flour mixture and mix just until combined. Do not over mix. A few lumps are okay.
- Fold in chopped blueberries.
- In a heavy saucepan, heat 1 1/2 inches of oil to 340ºF.
- Drop tablespoon size portions of batter into hot oil. I used a #60 portion scoop.** Don't overcrowd the pan.
- Cook donut holes until golden brown on all sides, about 2-4 minutes, flipping halfway through. If donut holes cook too quickly on the outside, turn heat down.
- Briefly drain donut holes on paper towels, then toss warm donut holes in blueberry sugar. Serve immediately.
Success tips: Use a small ice cream scoop sprayed with nonstick spray to drop donut holes into oil. Make sure the outside of scoop is clean between each donut hole to keep the round shape and avoid tails on your donut holes.
*To find freeze dried blueberries, click here.
**To find the portion scoop I used, click here.
