Are you looking for the perfect mid-morning sweet snack? Look no further. A twist on a classic, these blueberry oatmeal donuts offer the perfect breakfast flavours packed in a sweet and portable snack. An alternative to blueberry pancakes or muffins, these donuts are sweet and filling at the same time. They’re easy to take with you to work or school and go very well with a mid-morning cup of coffee or tea. And best of all, they contain no nuts so you don’t have to worry about bringing them to places where someone might be allergic.
As with all other donut recipes I have previously shared, these ones are baked. That means they’re light and fluffy with no grease residue. Furthermore, they much faster and easier to make compared to fried donuts.
Additionally, you only need simple ingredients which you probably already have in your kitchen, such as:
- and of course, some blueberries
Using cream in the batter may seem unusual. However it helps keep the donuts moist. Donuts have a large surface area, thanks to the hole in the middle. This means they dry very quickly. Another tip to keep your donuts moist is to glaze them as soon as possible.I recommend dipping the donut into the glaze so it gets a generous, even layer. As the glaze dries, it acts as a barrier that keeps the moisture from escaping.
For the glaze I mixed blueberry purée with icing sugar and a little bit of hot water. To obtain the blueberry purée you can blend a handful of blueberries, or (if you don’t have a blender) squish them with a fork.
Furthermore, if you dislike blueberries, you can replace them with raspberries, or any other type of berry. Likewise you could replace both the fruit purée and hot water with 2-3 tbsp. of citrus juice.
And if you want to make a couple of batches in advance, they freeze very well. Just let them thaw at room temperature for about 30 minutes before eating.
See more donut recipes here.
And now for the the blueberry oatmeal donuts recipe:
Blueberry Oatmeal Donuts
For the batter:
- 3 large eggs at room temperature
- ½ cup (75 g/ 2 ⅓ oz.) all-purpose flour
- ½ cup (75 g/ 2 ½ oz.) Scottish oatmeal
- ½ cup (100 g/ 3 ½ oz.) granulated sugar
- ½ stick (60 g/ 2 oz.) unsalted butter at room temperature
- ¼ cup (60 ml/ 2 oz.) cream (35% fat content)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp. unsalted butter at room temperature for greasing the pan
For the glaze:
- 1 ¾ cups (200 g/ 7 oz.) icing sugar
- 2 tbsp. blueberry purée
- 1 tbsp. hot water
For the batter:
- Pre-heat oven to 180°C (350°F).
- Sift the flour, cinnamon and nutmeg into a bowl. Add the baking powder and mix them with a whisk.
- Gently melt the butter over low temperature. Make sure the butter does not bubble. Once melted, set it aside and allow it to cool a little.
- Crack the eggs into another bowl, then add the sugar and beat them at high speed using an electrical mixer for 2 minutes. Mixture is ready when almost triple in volume and light in colour. Add the cream, vanilla extract, and salt, and whisk until incorporated. With a spatula, incorporate the flour mix in two-three steps, mixing after each addition. Add the Scottish oatmeal and gently mix. Gently fold in the melted, cooled butter.
- Allow the batter to sit for 15 minutes. Grease the pan, then pipe the batter into the pan filling ¾ of each cavity.
- Bake for 10 minutes, or until the donuts spring back when lightly pressed. Remove the pan from the oven and allow the donuts to sit in the pan for 2-3 minutes before taking them out. Transfer to a rack and allow them to cool to room temperature.
For the glaze:
- Mix the icing sugar and blueberry purée in a bowl. Add one tbsp. hot water. If glaze is too thick, add one more tbsp. hot water. Dip the donuts into the glaze.
- Optional: decorate donuts with granola and blueberries.