Wild Blueberry Mini Donuts are a sweet treat bursting with fresh blueberry flavored and covered with a sweet peanut butter glaze. Made from almond flour they are a healthier better for you treat to indulge in!
“By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.”
All I have to ay is well, that was not very fun, let’s not do that again for at least four years. I would so much rather talk about blueberry mini donuts any day. Oh, and eat mini donuts, which I have, about a billion of them. Especially because I made them not once but TWICE. Why? I’d love to tell you it’s because these were so damn good, but the truth is much the opposite. The first batch I made tasted like sweet eggs, it was very gross. I mean I ate them, but I wouldn’t subject you guys to that kind of horror, we have all been through enough, can we at least agree on that? We can also agree that wild blueberries are freaking amazing and donuts are freaking amazing. Maybe we all just need more blueberries and more donuts in our lives.
I love using wild blueberries in recipes, in case you missed them check out one of these recipes:
If you remember from previous posts with wild blueberries they are awesome for so many different reasons including:
- More Intense Blueberry Flavor
- Leader in Antioxidants (up to 2x the amount of cultivated blueberries)
- Increased nutrients, one serving of Wild Blueberries (1 cup) have 8 times the manganese, 72% more fiber and 32% less sugar than cultivated blueberries
- Frozen at Harvest (from Maine!)
I also love their smaller size, that is what made them the perfect little additions for these mini donuts. I actually defrosted them first before using them so they donuts wouldn’t get too runny. I drained some of the juice and used it to add flavor as well as dye them blue. Then I used a slotted spoon to add blueberries to the batter. If you want to skip that step you can just use the juice I won’t judge, but your taste buds will mess the intense blueberry flavor!
Then, I decided they needed a glaze and I always think fruit goes well with peanut butter! The sweet peanut butter glaze is literally the icing on the donut, it’s delicious! And, the second time around I used egg whites instead of eggs and they tasted like yummy little treats and not eggs! You think you can just have one, but you totally can’t. #Can’tStopWon’tStop
Luckily these are made from almond flour and minimal sugar so they are full of healthy fats instead of refined sugar! So if you eat a million of them you’ll get full before you get to two million and you won’t ride a sugar high doing it! Plus, they are just so darn cute!!!!
- 1.25 cups blanched almond flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup coconut oil
- 1/2 cup egg whites
- 1T mapley syrup
- 2T bluberry juice from defrosted wild blueberries
- 1 cup defrosted wild blueberries
- 4T melted coconut oil
- 4T peanut butter powder (I used PBFit)
- 6-8 stevia drops
- Preheat mini donut maker
- Mix all ingredients (except for defrosted blueberries) together until well combined.
- Add mixture to piping bag or ziplock bag (with tip cut off), pipe filling into each donut hole. Add as many blueberries as you want. (Best to pipe, add blueberries, then go onto the next donut.) If you add a ton of blueberries your donuts will have more holes then if you add just a few and push them down into the batter. Your choice, bursting or subtle! Cook mini donuts for 3-4 minutes total (including time to pipe in each donut and fill with blueberries.)
- Combine melted coconut oil with peanut butter and stevia. Using a basting brush glaze the donuts. To harden glaze put glazed mini donuts back in the fridge for at least an hour.