healthy blueberry donuts

Yay for Blueberry season!  I can't get enough of these juicy little bombs of deliciousness.  The kids and I have gone out, every week (sometimes twice) since blueberries came on and I still can't get enough of them.  I feel like I need about twice as much as I've already gotten and then I will have enough.

Today I gave a regular donut recipe a tweak to make it healthy and if you are expecting them to taste not healthy, you will be a tad disapointed.  They are delicious, but it's fairly obvious they are not packed with sugar and butter.  I'm not posting a poorly staged photo today because my computer hates me.  Rest assured that I took a poorly staged photo, I just can't post it.

I used fresh blueberries and they are really best as they don't bleed and they hold their shape well.  You can also use frozen though.  I like to thaw them in the fridge overnight.

Ingredients:
2 1/2 cups whole wheat pastry flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup honey
2 large eggs
1/2 cup almond milk (regular milk will work fine too)
2 Tablespoons olive oil
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup fresh blueberries

1. Preheat oven to 325 degrees F.  Grease 2-6 well donut pans.
2. In a large bowl, whisk together flour, baking powder and salt.  Set aside
3. In another bowl, whisk together eggs, honey, milk, oil, vanilla and almond extracts.  Add the flour mixture and mix with a rubber spatula until just combined.
4.  There's a couple ways you can do this next step.  You can then gently fold in the blueberries and spoon them into the donut wells, or you can do what I did.  I spooned the batter into a ziplock bag and snipped off the corner, then I piped a small amount into each well.  Pressed 5-10 blueberries (depending on how big they are) into each donut and piped some more batter on top.  The wells should be about 2/3 full when done.
5. Bake in preheated oven until donut springs back when lightly touched.  10-12 minutes
6.  Let donuts cool in pan for a few minutes before turning out onto cooling rack.

Happy baking!