Prep time: 20 mins | Cook time: 15 mins | Yields: 10–12 donuts + holes
Ingredients
Donut Dough
2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
2 tbsp unsalted butter, melted
1 large egg, room temperature
1/2 cup sour cream (or Greek yogurt)
1/4 cup whole milk
1 tsp vanilla extract
3/4 cup fresh blueberries (or frozen, un-thawed)
Vegetable or canola oil (for frying, about 3–4 cups)
Glaze
1 1/2 cups powdered sugar
3 tbsp milk
1 tsp lemon juice
1/2 tsp vanilla extract
Instructions
1. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
2. Mix Wet Ingredients: In a separate bowl, whisk together melted butter, egg, sour cream, milk, and vanilla.
3. Form Dough: Pour wet ingredients into dry ingredients and fold gently until a soft dough forms. Gently fold in blueberries without squishing them completely.
4. Shape Donuts: Turn dough out onto a well-floured surface and pat down to about 1/2-inch thickness. Cut out round donuts using a donut cutter (or two round biscuit cutters—one large, one small).
5. Heat Oil: Heat 2 inches of oil in a heavy Dutch oven or deep skillet to 360°F (180°C).
6. Fry: Gently lower 2–3 donuts at a time into hot oil. Fry for 2 minutes per side until deeply golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
7. Glaze: Whisk powdered sugar, milk, lemon juice, and vanilla in a shallow bowl until smooth. Dip warm donuts into glaze, coating both sides, and set back on the rack to allow glaze to set.