Whole Wheat Blueberry Donuts

The sun came out. So I made doughnuts. Perfectly logical, right? I thought so.

Recently I remembered these amazing blueberry donuts we used to get at a little lakeside country store we would visit by boat. They were one of the best parts of summer mornings. Mornings when we would wake up while it was still cool and in our layers, eat donuts and watch the sun dance on the peaceful, still water.

Though summer weather seems to be far away… the recent bouts of sun have reminded me that it will be here eventually. But in the meantime I’ll just close my eyes, take a bite of one of these and remember those lazy summer mornings.

{Whole Wheat Blueberry Doughnuts}

• 2 c. whole wheat pastry flour
• 1/2 c. sugar
• 2 eggs
• 1 t. baking powder
• 1/2 t. baking soda
• 1 c. plus 2 T unsweetened vanilla almond milk
• 2 T olive oil
• 1 t. vanilla extract
• 1 c. blueberries
• pinch cinnamon
• pinch nutmeg

Preheat oven to 325 degrees. Spray doughnut pan with cooking spray. In a bowl, whisk together eggs, milk, sugar, vanilla, oil, nutmeg and cinnamon. Add flour, baking powder and baking soda. Whisk until combined. Fold in blueberries. Transfer mixture to piping bag or large ziplock bag with one corner cut. Pipe mixture into doughnut pans, fill each about 2/3 full.

Bake for 15 minutes, let cool for 5 minutes and then transfer to cooling rack to cool completely.

*makes 12 doughnuts

Optional: Melt 3 T butter/margarine in a dish large enough to dip one side of doughnut. In another dish, mix together 1/2 c sugar and 1 T cinnamon. Dip doughnut in butter then dredge in sugar-cinnamon mixture.