Today is the first day of a clean eating challenge and my jaw hurts from all the chewing. Seriously, my snack was carrots and my mouth is sore from eating. For lunch I ate the biggest salad and couldn’t even finish all the delicious asparagus, eggs, and arugula. It’s amazing when you start eating healthy, you get to eat so much more.
I’m doing this cleanse because July is going to be a bender of drinking, eating, and traveling. My thought is I’ll create a health surplus that I’ll destroy later. Totally logical. I like this cleanse because it’s about eating real food and there are zero chemicals. It’s a lot veggies, fruit, and lean protein. There is even a little bit of dairy, lots of almond butter and dark chocolate!
You know what there is not? Doughnuts! As I write this post I want some doughnuts or cookies real bad. That’s the problem, however, I always want cookies and doughnuts and ice cream. I can be strong for two weeks though!
These doughnuts were inspired by the back on the King Arthur Flour catalog. They had doughnuts with bright blue frosting and sprinkles. My goal was to create a version without food dyes, so I made a blueberry glaze instead. The doughnuts are tender and moist. Best of all they are not overly sweet. The blueberry glaze adds flavor and a nice touch on top. Baked doughnuts are the best, all of the fun and flavor and none of the guilt!
Blueberry Glazed Baked Doughnuts
Adapted from Baked Doughnuts with a Chocolate Glaze
Yield – 12 mini doughnuts
1 cup flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
3 tablespoons unsalted butter
1/2 cup buttermilk (juice from half a lemon + enough milk to equal 1/2 cup)
1 teaspoon vanilla
6 ounces fresh blueberries
1/4 cup water
1/4 cup granulated sugar
1/3 cup powdered sugar
- Doughnuts – Preheat the oven to 350 ˚F and generously spray your doughnut pan with Baker’s Joy.
- Whisk together the flour, powder, soda, salt, and sugar.
- In a small saucepan melt and brown the butter. Remove from the heat as soon as the butter changes from a yellow color to a brown color.
- Beat together the egg, buttermilk, and vanilla. Mix in the browned butter.
- Add the wet to the dry and mix until just combined.
- To make things easy, add the batter to a new, disposable piping bag or just use a baggie. Clip the end and pipe the batter into the doughnut pan, minimal mess! Only fill about 1/2 way.
- Bake for about 8 minutes or until the doughnuts are set.
- Remove from the pan and let cool completely on a wire rack before glazing.
- Glaze – Add the blueberries, sugar, and water to a small saucepan. Reuse the one from making the browned butter.
- Heat and cook until the blueberries are smashed and the mixture reduces slightly.
- Strain the mixture into a clean bowl and whisk together the blueberry sauce and powdered sugar until thickened and smooth.
- Dip each doughnut into the glaze. After all the doughnuts have been glazed, repeat with a second dip.
- Immediately after the second dip, sprinkle with sprinkles.
- Best enjoyed the day they are made.