Add dry ingredients to wet ingredients. Mix to combine.
Pour batter onto greased donut pans. Place blueberries on top of donuts before inserting them in the oven.
Bake for 10 minutes.
Remove once donuts are lightly golden.
Let donuts cool before proceeding with the glaze.
Glaze
Mix powdered sugar and blueberry jam.
Dunk donuts into glaze, or simply drizzle glaze over donuts.
Blueberry Jam**
Mix blueberries, maple syrup (or sweetener) and lemon juice in a small pot. Bring to a boil over medium heat, cook, stirring, for about 5 minutes. Use the spoon to break up the blueberries as you stir.
Mix cornstarch and cold water in a small bowl.
Once blueberries have boiled and reduced a bit, add cornstarch and water to the pan.
Bring back to a boil, stirring constantly, until mixture is thickened.
Let jam cool. Cover it with plastic wrap and place it in the fridge.
Storage
Donuts are best served on the same day. They will keep well in the fridge for 1-2 days.
Notes
*Use strained blueberry jam if you want a smooth glaze. You can also simply puree a handful of blueberries in a small blender and strain them if you don’t want to use jam. **This blueberry jam recipe will make way more jam than you will need for this recipe. If you choose to make your own following this recipe, you can store the jam in the fridge for up to 5 days, covered. Use it on toasts, or oatmeal bowls, etc.