Description
These Sourdough Discard Blueberry Donuts are soft, moist, and packed with juicy blueberries. Sourdough discard adds a subtle tang, while baking powder and baking soda give the donuts an easy lift without fermentation. A smooth vanilla glaze finishes these baked donuts with just the right amount of sweetness.
Ingredients
Scale
Blueberry Donuts
- 1¾ cups (219g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (100g) granulated sugar
- 1 large egg, room temperature
- 1 cup (240g) sourdough discard
- ½ cup (120ml) whole milk, room temperature
- 4 tablespoons (57g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh blueberries
Vanilla Glaze
- 1½ cups (180g) powdered sugar
- 2 to 3 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a standard donut pan, including the center posts.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, whisk the granulated sugar and egg until well combined.
- Add the sourdough discard, whole milk, melted butter, and vanilla extract. Whisk gently until combined.
- Add the dry ingredients to the wet ingredients. Fold gently with a spatula just until no dry flour remains. Avoid overmixing.
- Gently fold the blueberries into the batter without crushing them.
- Transfer the batter to a piping bag or large zip-top bag. Cut off one corner and pipe the batter into the prepared donut cavities, filling each approximately ¾ full.
- Bake for 12 to 15 minutes, or until the tops spring back when lightly touched and a toothpick inserted away from a blueberry comes out clean or with a few moist crumbs.
- Let the donuts cool in the pan for 5 minutes, then carefully transfer them to a wire rack.
- Allow the donuts to cool completely before glazing.
- For the glaze, whisk the powdered sugar, 2 tablespoons of milk, and vanilla until smooth. Add additional milk a little at a time until the glaze reaches a thick but pourable consistency.
- Dip the top of each cooled donut into the vanilla glaze and let the excess drip back into the bowl.
- Return the glazed donuts to the wire rack and let the glaze set for 15 to 20 minutes before serving.
Notes
- You can use unfed sourdough discard; you don’t need to feed your starter first.
- Dry fresh blueberries thoroughly before folding them into the batter.
- If using frozen blueberries, add them directly from the freezer without thawing.
- Fold the batter only until combined to keep the donuts tender.
- Fill each donut cavity about ¾ full so the center holes remain open.
- Start checking the donuts at 12 minutes to prevent overbaking.
- Cool the donuts completely before glazing so the glaze doesn’t melt.
- For lemon blueberry donuts, add 1 tablespoon lemon zest to the batter and replace part of the glaze milk with fresh lemon juice.
Nutrition
- Serving Size: 1 donut
- Calories: 245
- Sugar: 25g
- Fat: 6g
- Carbohydrates: 44g