When I first changed my blog’s name last month, a few program settings prevented my links from redirecting properly. In other words, 90% of my blog didn’t work! Almost all incoming traffic landed on a 404 Page with a search bar explaining that the post they clicked on was no longer available—a blogger’s worst nightmare. I realized this around midnight two days after beginning the name change process, experiencing a slight panic attack where my overactive tear ducts went into overdrive and required half a box of Kleenex to eventually calm down.
My levelheaded guy sank down next to me on the couch, pulled me into a hug, and asked if there was an easy code we could implement to fix it. But with the complicated programming settings, the only was to solve the problem was the long way… By hand. For each individual link.
I logged into my blog dashboard and explained the process for the link redirects required to fix all 3+ years of recipe posts. As I fretted over how much time it’d take me, he quietly suggested that I signed in on his computer before sending me off to bed at 1 am.
The next morning, I awoke a few hours before him and opened up my laptop. I clicked on a few of my links from 2013… Then 2012… Then 2011… And finally 2010… Every single link magically worked.
My guy nearly pulled an all-nighter redirecting hundreds of blog post links—a truly sweet surprise to start my day!
These Blueberry Almond Donut Holes are also a sweet way to start your day, complete with a little surprise inside! Coated with crumbly cinnamon sugar, each tender little treat is filled with a whole juicy blueberry in the center, giving each bite a bright fruity burst. With that sophisticated twist, these donut holes are light, low-calorie, and even more satisfying than the regular glazed ones from a donut shop!
This entire recipe is very simple; you don’t even need a mixer to stir everything together! I lightly flavored the batter with a little almond extract—my ultimate favorite extract flavor. If they bottled it up as a perfume or body lotion, I’d spritz or slather it on every single day! As opposed to regular vanilla, the almond extract actually makes these donut holes taste even sweeter without much additional sugar. Always a plus in my book! If you love almond extract as much as me, feel free to double the amount for a more prominent taste.
I only tried making these in my electric cake pop maker, but I’m fairly certain the recipe would work in a regular oven with cake pop mold pans as well. Try baking them around 350°F for just a few minutes. They finish rather quickly, so keep a watchful eye on them!
For an electric cake pop maker, it’s very important to set up everything before you begin. Pour the batter into a zip-topped baggie, and snip off the corner. This little trick speeds up the filling process and prevents the bottom halves of the donut holes from burning. Put your blueberries into a bowl, and place that right next to the machine. (You can use fresh or frozen—both work fine!)
Quickly pipe the batter into each cavity until about ¾ of the way full. Do NOT completely fill up the cavities! You’ll press a blueberry into the center of each until the batter mostly covers the fruit. That berry takes up space and would squash any excess batter outside of the spherical mold, resulting into one large connected pastry. See my bad example below? Learn from my mistake: only ¾ of the way full!
These skinny donut holes bake quickly; they only required 3 minutes in my cake pop maker! Look at the tops: if they’re still pale but lightly firm to the touch, they’re done! The insides will be soft and airy at this point, but if you let them cook until they’re golden on the top and bottom, the donut holes turn out slightly chewier. Once cool, dip them in milk, roll them around in cinnamon sugar, and eat!
Light and summery, these baked Blueberry Almond Donut Holes will start your day with a smile! Requiring only minimal effort, these sweet treats will be on the table in under an hour, but with their irresistible almond taste and juicy blueberry center, I guarantee they’ll disappear in just a matter of minutes!
Quick, easy, satisfying—exactly the way breakfast should be.
P.S. Don’t forget to enter my eCookbook Giveaway! Just 2 days left to win your own copy!
These easy donut holes taste sophisticated, but they’re so easy to make! The almond extract adds a slightly sweeter taste, while the juicy blueberry centers are a fun surprise. They’re best if served within 20-30 minutes after making—if they even last that long!
- Preheat an electric cake pop maker.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the egg, 1/3 cup of milk, and almond extract. Stir in ¼ cup of sugar. Add in the flour mixture, stirring just until incorporated. Pour the batter into a zip-topped bag, and snip off the corner.
- When the cake pop maker is hot, lightly coat the cavities with nonstick cooking spray. Working quickly, fill each cavity about ¾ of the way full with batter, and press a blueberry into the center of each. Close the lid and bake for 3-4 minutes, or until the tops are lightly firm to the touch. Immediately turn out onto a wire rack to cool, and repeat with the remaining batter and blueberries.
- Combine the remaining ½ cup of sugar and cinnamon in a small bowl. Pour the milk into a separate small bowl. Once cool, dip each donut hole in the milk and shake off the excess. Roll around in the cinnamon sugar until coated.
Notes: I have not tried baking these in a cake pop mold in the oven, so I do not know how they’d turn out. I’d suggest 350°F, and keep a close eye on them since they’ll probably finish baking rather quickly.
If you don't own a cake pop maker or mold, bake the batter in mini muffin cups lightly coated with cooking spray instead. Bake at 350°F for 5-8 minutes, or until barely firm to the touch.
For a vegan version, substitute 1 ½ teaspoons Ener-G + 2 tablespoons warm water for the egg, and use your favorite non-dairy milk in place of the skim milk. I also recommend adding 1 teaspoon of oil or melted margarine for a lighter texture.
Dear Amy, healthy donut holes are just want I need…these look and sound delish! I cannot wait to give these a try. xo, Catherine
Thanks Catherine! I really hope you enjoy them if you do!
I don’t consume dairy. Could the milk in this recipe be switched for almond milk or would that mess with the consistency of the batter?
Any milk will work just fine Keisha! I hope you enjoy the donut holes!
I can’t wait to try your blueberry almond donut holes recipe, would it be okay to substitute white whole wheat flour for all-purpose, would they come out as fluffy? Also coconut sugar for granulated sugar and almond milk for skim milk?
Yes to all three! Your donut holes will be darker in color due to the coconut sugar, but they’ll still taste the same. 🙂 I can’t wait to hear what you think of them!