- 1/3 cup milk
- 1 egg
- 2 Tbsp avocado oil
- 2 Tbsp fresh squeezed lemon juice
- 1 tsp vanilla extract
- 1 cup AP flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar
- 1/2 cup blueberries fresh or frozen (I use fresh)
- 1 cup powdered sugar
- 3 Tbsp fresh squeezed lemon juice
- 1 tsp lemon zest
Preheat your oven to 350°F. Spray 8 spaces in your donut pan. Set aside.
In large mixing bowl combine milk, egg, oil, lemon juice, and vanilla extract. Set aside.
In medium mixing bowl combine flour, baking powder, salt, and sugar. Add to wet ingredients and stir until just combine, making sure not to overmix. Gently fold in blueberries making sure not to squish.
Divide the dough into the 8 donut spaces and bake until a toothpick can be inserted cleanly, about 10 minutes. Remove from oven and let cool 10 minutes before inverting to a wire rack to finish cooling for glaze.
In a small bowl, whisk together your powdered sugar, lemon juice, & lemon zest. If it’s too thick, add a little more lemon juice. If it’s too thin, add some more powdered sugar.
Dip each donut into glaze and let set over a wire rack until the glaze hardens, about 5 minutes.