Soft Blueberry Donuts (Print Version)

# Ingredients:

01 - 1/2 cup blueberries; fresh ones are great, or let thaw if frozen (60g)
02 - 1/3 cup maple syrup, honey, or agave syrup—your pick
03 - 1 teaspoon of baking powder
04 - 1/4 teaspoon of salt
05 - Optional: A sprinkle of cinnamon or cardamom
06 - 1 cup lightly packed all-purpose, spelt, or gluten-free flour
07 - 3 1/2 tablespoons of oil, or substitute with applesauce or banana if you'd like to skip the fat
08 - 1/4 teaspoon of real vanilla extract
09 - 1 teaspoon vinegar (apple cider or white vinegar works fine)
10 - 1/4 cup any milk you prefer

# Instructions:

01 - In a bowl, whisk together the milk, vinegar, vanilla, sweetener, and your choice of oil, applesauce, or banana. Leave it aside for now.
02 - Preheat your oven to 350°F (175°C). Give your donut pan or mini muffin pan a quick grease.
03 - Take another bowl and mix the flour, baking powder, salt, and any spices (if you're using them).
04 - Once the oven is hot, pour the wet mix into the dry one. Stir just enough to combine—don't go overboard with the mixing.
05 - Carefully fold the blueberries into the batter at the end, or press them into each portion when it's in the pan.
06 - Pop them in the oven for 10-12 minutes. When they're puffed up and cooked, let them rest for 5 minutes before taking them out of the pan.
07 - Drizzle a simple glaze over the top or use plain Coconut Butter.

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