Easy, light and oh so fluffy, these baked blueberry & cranberry donut holes are the perfect breakfast snack!
How is it possible to have “one of those days” before 9am? I haven’t even been awake for 2 hours and everything seems to be going wrong. My ice-cream attachment went crazy and coated my kitchen with chocolate ice-cream. I somehow gained 3 pounds overnight for reasons unbeknownst to me. I have this stupid head cold that just won’t go away. And found a lizard family living in my favorite boots.
TODAY, you’re done! Move on and torment someone else, okay?
However, since it’s so early, I’m determined to turn it around and try to put my best foot forward this am. Instead of wallowing in a chocolate splattered kitchen, I’m going to attempt to fix the demonic attachment so I can bring my husband ice cream like I promised. And instead of going back to bed for the rest of the morning, I’m going to blog.
Because you know what tastes better than self pity? Baked blueberry & cranberry donuts. Now, I wish I had a batch of these to sooth my sorrows this am, but alas, I’ll just close my eyes and dream of them. Super soft, super fluffy and undeniably adorable, these bite-size bakery sweets are the perfect way to perk up any day, whether it starts like mine or not.
When making these, there are no rules. You can add in different fruit, omit (or add more) zest. And if you want, you can use the rest of the batter to make a batch of fluffy regular size donuts when one portable bite doesn’t do it for you.
Which is precisely why I did. However, not for the reasons mentioned above. My husband took it on himself to “test” all of the mini donut holes, you know. to make sure they weren’t poisonous. So all I was left with were the big boys. Such a travesty, I know.
At least I can promise you one thing, even if you did have a morning like mine, these will turn it around. Just looking at them brought a smile to my face.
Baked Blueberry & Cranberry Donut Holes
Yields about 30 donut holes (or 15 regular donuts). Adapted from The Recipe Rebel.
Prep time: 15 minutes
Cook time: About 8 minutes
Total time: 30 minutes
- 1/4 cup unsalted butter
- 1/4 cup coconut oil
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla bean paste
- 1 cup 2% milk
- 1 cup whole wheat flour
- 1 2/3 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon fresh lemon zest
- 1/2 cup fresh or frozen blueberries
- 1/2 cup chopped fresh cranberries (or dried, if you prefer)
For the glaze:
- 1 1/2 cups powdered sugar
- 1 1/2 tablespoons heavy cream
- 1/2 teaspoon vanilla bean paste
- Preheat oven to 425 degrees F. Liberally grease a donut hole pan (or standard donut pans) with nonstick cooking spray.
- In a mixing bowl of a stand mixer, beat the butter, coconut oil, brown sugar, white sugar, eggs and vanilla bean paste. Beat until creamy.
- In another bowl, whisk flours, baking powder, baking soda and lemon zest. Add the flour to the butter mixture, alternating with the milk (but ending on the flour). Mix until fully combined.
- Gently fold in blueberries and cranberries.
- Add batter to the prepared pan, not quite filling to the top. (If it’s easier, pour the batter into a piping bag and pipe or carefully spoon it with a small spoon).
- Bake for about 8 minutes, or until golden brown. Meanwhile, whisk the sugar, cream and vanilla bean paste together.
- Let cool in pan for a few minutes then remove and cool on a wire cooling rack. Once cooled, drizzle with icing.
Nutritional information per serving (about 3 donut holes):
Fat: 3.5 grams
Carbohydrates: 32 grams
Fiber: 2.1 grams
Protein: 2.2 grams
Weight Watchers Points: 4