Baked Blueberry Crumb Doughnuts

A blueberry muffin doughnut hybrid. Look at that crumb topping!  Check out the recipe at Shutterbean.com !

When we got home from Idaho this weekend, I cleaned up my kitchen and then turned my oven on. No clothes were unpacked. No laundry was started and we still were using all of our toiletries out of our toiletry bags. Yet… I had fresh doughnuts for us to eat because my priorities are all about food (always).

Baked Blueberry Crumb Doughnuts // shutterbean

Being away from my kitchen from a week is not easy. On the car ride home I thought of all of the things I would make when I got home and then it dawned on me that the only way to feel like I was home was to measure out flour and sugar in measuring cups and grate fresh lemon peel. It’s good to be home.

Baked Blueberry Crumb Doughnuts // shutterbean

These doughnuts are baked, not fried! I just use my trusty doughnut pan. If you don’t have a muffin pan then you can make blueberry muffins. If you don’t have a muffin pan then you should make a Blueberry Pudding Cake! If you don’t have a cake pan then WE NEED TO TALK.   The blueberries make them moist (sorry about that word) and beautifully blue. The crumb topping is reminiscent of blueberry muffins…but yet we have a hole in the center because DOUGHNUTS.  I can’t imagine a better way to thank my husband for driving the whole way up to and from Idaho than baking him his favorite treat. A blueberry muffin in doughnut form. Your week will be off in a good direction if you have a few of these hanging out on your kitchen counter.

And we’re off!

Baked Blueberry Crumb Doughnuts // shutterbean

Blueberries! FRESH! You could totally use frozen too….

Baked Blueberry Crumb Doughnuts // shutterbean

Let’s make our topping and get that out of the way.

Baked Blueberry Crumb Doughnuts // shutterbean

Mash it with a fork…or use your fingertips.

Baked Blueberry Crumb Doughnuts // shutterbean

CRUMBLE!

Baked Blueberry Crumb Doughnuts // shutterbean

Dry ingredients. This is before I put the sugar in…

Baked Blueberry Crumb Doughnuts // shutterbean

Yogurt egg vanilla zest mess!

 

Baked Blueberry Crumb Doughnuts // shutterbean

Dry meets wet.

Baked Blueberry Crumb Doughnuts // shutterbean

Blueberries come into the picture.

Baked Blueberry Crumb Doughnuts // shutterbean

HELLO doughnut pan. Nice of you to join us…look at you all spray with cooking spray. NICE.

Baked Blueberry Crumb Doughnuts // shutterbean

Spoon the batter in.

Baked Blueberry Crumb Doughnuts // shutterbean

CRUMBLE!  Stop looking at my hand veins.

Baked Blueberry Crumb Doughnuts // shutterbean

CRUMBLED.

Baked Blueberry Crumb Doughnuts // shutterbean

BAKED! Where are the doughnut holes??!

Baked Blueberry Crumb Doughnuts // shutterbean

UNDER THIS PILE OF CRUMBLE.

Baked Blueberry Crumb Doughnuts // shutterbean

Booya.

Baked Blueberry Crumb Doughnuts // shutterbean

Don’t mind if I do.

Baked Blueberry Crumb Doughnuts // shutterbean

LOOK AT THAT CRUMBLE!

Baked Blueberry Crumb Doughnuts

makes 6 doughnuts

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 1/2 cup Greek yogurt
  • 2 tablespoons grated lemon zest
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup blueberries

For the topping:

  • 3 tablespoons salted butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons granulated sugar

For the doughnuts:

Preheat the oven to 350 degrees. Use a baker’s spray to coat doughnut pan.

Sift together the flour, sugar, baking powder, cinnamon, and salt in a mixing bowl.

Whisk together the egg, yogurt, lemon zest, melted butter and vanilla extract in a medium bowl or liquid measuring cup. Pour into the dry ingredients and stir until just combined. Carefully fold blueberries into the batter.

For the topping:

Combine all the ingredients in a bowl and rub together with clean fingertips until crumbly. Sprinkle topping evenly over the muffin batter in cups.

Fill the wells of the doughnut pans a bit more than three-quarters full with the batter. Distribute the crumble topping among doughnuts and bake for 15-17 minutes or until a toothpick inserted into the wall of a doughnut comes out clean and the doughnuts are puffed and lightly browned. Let them cool (in the pan) for 5 minutes, then gently invert the doughnuts onto a rimmed baking sheet.

 

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