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Just like Jasper in the book, my family loves blueberry donuts. There’s something about the combination of donuts and berries that is a real treat. The only problem is that sometimes I don’t have the time or the energy to make up a fresh batch of donuts from scratch. That’s when I turn to a muffin mix, already in a packet and almost ready to go into the fryer or the oven. If you’re a hardcore donut maker, I urge you to give these a try anyway. They are true delights to eat as well as to share.
Ingredients
1 package premixed blueberry muffin mix (approx. 7 oz.)
3⁄4 cup unbleached flour
1 egg, beaten
3⁄4 cup buttermilk (1% or 2% milk can be substituted)
Fresh or frozen blueberries (optional, and certainly not required, but they make a nice addition to the dehydrated berries already in the mix).
Directions
Heat enough canola oil in a large container to 360°F in order to fry the donuts. While waiting for the oil to reach its proper temperature, place the muffin mix in a medium-sized bowl. Then add 1⁄2 of the flour to the mix, the beaten egg, and the buttermilk. Stir everything together until the dry ingredients are all absorbed into the liquid, but don’t overstir the mix. If you’re adding blueberries, coat them with the remaining flour and add them now as well. If you’re not, add the flour on its own, but remember, don’t overstir.
Once the oil is heated to temperature, drop in teaspoon-sized bits of batter. Once they brown on one side, approximately 2 minutes, flip them over with a long chopstick or other utensil, then remove them from the oil, drain them on paper towels, and then add powdered sugar if desired. If you want to go all out, make up a simple icing and coat them while they are still warm.
Makes 12 to 14 donut rounds