I am always looking for inventive breakfast ideas. I don’t seem to have difficulty when it comes to lunch or dinner, but I am often stumped with the morning meals. Toast with peanut butter and banana slices or vegetable omelets are front runners but sometimes a change is good.
Enter my trusty donut pan.
I might have said this before, but keep in mind baked donuts and fried donuts really shouldn’t be put in the same category. Although baked donuts are good, they remind me more of muffin than a donut.
But this blueberry and lemon variety really changes up the flavor profile versus your typical donut, i.m.o.
These are just what my breakfast ordered.
Baked Blueberry and Lemon Donuts (adapted from momadvice)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- zest from 1 lemon
- ¾ cup nonfat milk
- 2 eggs, lightly beaten
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup blueberries, halved
Preheat oven to 400 degrees Fahrenheit. Whisk together the flours, sugar, baking powder and salt in large bowl.
Add in lemon zest and whisk into your dry ingredients.
Pour in milk, eggs, butter, and vanilla extract. Gently mix the ingredients together. Be careful not to overmix!
Fold in the blueberries carefully.
Lightly grease the donut pan with non-stick cooking spray. Carefully spoon the batter into the donut pan, filling about halfway.
Bake the donuts at 400 degrees for about 8-9 minutes.
I guess these do remind me a lot of a muffin but I still love the darling shape! These are nice and soft and you get a burst of blueberry with almost every bite. If you want to be a bit extra sinful, feel free to put a bit of powdered sugar over the top.
Having Monday off from work really helped to speed up this week! Ready for the weekend! Thanks for reading!
What are your favorite breakfast ideas?