Ingredients
For the donuts:
- 1 3/4 cup flour
- 2 tsp baking powder
- dash of salt
- 1 egg
- 3/4 cup sugar
- 3 tbsp vegetable oil
- 1/4 cup sour cream
- 1 tsp vanilla
- 1/2 cup whole milk
- 1/2 cup frozen blueberries
For the streusel topping:
- 2 tbsp butter melted and cooled
- 1/4 cup four
- 1/4 tsp cinnamon
For the glaze:
- 2 tsp whole milk
- 1/2 tsp vanilla
- 3/4 cup confectioners' sugar
Instructions
For The Donuts
- Preheat the oven to 350 degrees F. Grease a mini donut pan.
- Whisk the flour (reserving 1 tbs), baking powder, and salt in a large bowl.
- In another bowl combine the egg and sugar until pale yellow.
- Add the oil, sour cream, vanilla, and milk.
- Gently fold wet ingredients into the dry ingredients until everything is just moist and no lumps.
- Toss the blueberries in the reserved 1 tbsp of flour. Fold into the batter.
- Spoon the batter into a ziplock bag.
Make the Streusel
- With a fork, stir together the streusel topping ingredients.
- Sprinkle a little into each donut area of the greased pan.
- Snip off the corner of the ziplock bag of dough, and fill each donut area half full.
- Bake for 7-9 minutes.
- Cool on wire rack for 5 minutes before flipping pan and turning out donuts to cool completely on a wire rack.
Make the glaze:
- Whisk together the milk, vanilla and confectioners' sugar.
- When donuts have cooled and are still on wire rack, place wax paper under the rack to catch drips.
- Drizzle glaze over the donuts. Let sit for 5 minutes to set.