Blueberry Almond Donut Holes
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!
Ingredients
- ¾ cup (90g) all-purpose flour (measured like this)
- ¾ tsp baking powder
- ⅛ tsp salt
- 1 large egg
- ⅓ cup + 3 tbsp (125mL) nonfat milk, divided
- ¼ tsp almond extract
- ¾ cup (144g) granulated sugar, divided
- 28 blueberries (fresh or frozen and unthawed)
- heaping ¼ tsp ground cinnamon
Instructions
- 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, ⅓ 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 remaining 3 tablespoons of 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 AND 2 tablespoons warm water AND ½ tablespoon of oil or melted vegan butter (I like this one and this one) for the egg, and use your favorite non-dairy milk in place of the nonfat milk.
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.