Blueberry Donut Holes with Homemade Blueberry Sugar

Print Recipe

Course Breakfast, Dessert

Servings 24 donut holes

Ingredients

Blueberry Sugar

¾ cup (3/4 oz or 21g)) freeze-dried blueberries*
½ cup (3 1/2 oz or 100g) granulated sugar

Blueberry Donut Holes

2 cups (9 oz or 255g) all purpose flour, sifted
2 teaspoons baking powder
¼ teaspoon ground nutmeg
¼ teaspoon fine sea salt
½ cup (3 1/2 oz or 100g) granulated sugar
2 eggs
2 tablespoons (1 oz or 28g)) unsalted butter, melted
½ cup (4 oz or 118ml) whole milk
1 teaspoon pure vanilla extract
1 ¼ cups chopped fresh blueberries
oil for frying
½ cup (3 1/2 oz or 100g) blueberry sugar

Instructions

Blueberry Sugar

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.

Blueberry Donut Holes

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.

Notes

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.