Easy Baked Blueberry Lemon Doughnuts

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Everyone’s been feeling a little off lately. The USA seems upside down, we’re all biting our nails to see what pops up next on the news.

We say, what the world needs now is DOUGHNUTS. I means, seriously, why not? Nothing like some baked comfort to put a smile back on your face, at least for a few minutes. This recipe is easily made gluten-free and/or nut free, and has no added salt or oil. If you omit the glaze, I’d argue it’s borderline “not-bad-for-you” as doughnuts go. And because we all need things to happen fast, we used Bisquick as the base, so you can pick any kind of Bisquick (regular, heart-smart or gluten-free) at your local supermarket. Don’t have a doughnut pan? No biggie, make these in a muffin tin. The recipe is flexible, so if you don’t have blueberries, use chopped strawberries, blackberries, raisins or dried cranberries. They’re all tasty!

Go ahead, indulge in some doughnuts. We all need a delicious reason to smile right now.

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Easy Baked Blueberry Lemon Doughnuts

2 cups Bisquick (any kind, we used gluten free)

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground cardamom

pinch ground nutmeg

1 1/2 cups unsweetened non-dairy milk

1/3 cup maple syrup

2 tsp. vanilla

zest of one lemon

1/3 cup fresh blueberries

 

Glaze (optional)

1 cup powdered sugar

2 Tbs. lemon juice

1 Tbs. unsweetened non-dairymilk

 

Preheat oven to 425. In large bowl, combine all dry ingredients: Bisquick, cinnamon, ginger, cardamom and nutmeg. Stir and make a well in the middle. Add all wet ingredients, non-dairy milk, maple syrup, vanilla and lemon zest. Stir until smooth and fluid. Fold in fresh blueberries.

Spray a 12-doughnut mold (or muffin pan) with non-stick spray. Divide batter evenly and bake 16 to 18 minutes, until doughnuts are puffy and baked through. Allow to cool in molds for 20 minutes before flipping out onto a cooling rack.

If using glaze ~ When doughnuts are cooled to room temperature, combine glaze ingredients, powdered sugar, non-dairy milk and lemon juice in a small bowl with a whisk. Pour glaze evenly over doughnuts and serve immediately. Store in fridge, if you have any left!

 

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