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.