– 1 cup all-purpose flour – 1 tsp baking powder – 1/4 tsp baking soda – 1/2 cup granulated sugar – 1/4 cup dark brown sugar – 1 large egg room temperature – 1/2 cup buttermilk room temperature – 1/4 cup plain Greek Yogurt room temp – 2 Tbsp unsalted butter melted and cooled – 1 tsp vanilla – 3/4 cup fresh blueberries
–– Preheat oven to 350 degrees. Grease and flour a donut pan. Set aside. – Whisk dry ingredients in a large bowl. – In a separate bowl, whisk wet ingredients – Stir wet ingredients into dry ingredients. – Gently fold in fresh blueberries. – Pipe batter into donut pan, filling cavities 3/4 of the way. – Bake for 13 minutes or until the tops spring back when pressed by a fingertip. – Cool donuts in pan for 5 minutes then remove to a wire rack to cool completely. – Repeat process for remaining batter.
For the moistest, fluffiest donuts be sure the egg, buttermilk and yes, even yogurt are at room temperature before beginning. If you don’t have buttermilk, you can make a sour milk substitution by stirring 1/2 teaspoon of fresh lemon juice into 1/2 cup of whole milk then letting it sit for 5 min. Pipe batter into your donut pan using a zip-top bag with a bottom corner snipped off.