Ingredients
Wet Ingredients
- 1 cup sourdough discard
- 1/2 cup milk Can substitute with non-dairy milk for a vegan option.
- 1/4 cup sugar
- 1/4 cup melted butter
- 2 eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup fresh blueberries Can substitute with frozen blueberries.
- Powdered sugar for dusting Optional
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a donut pan.
- In a large bowl, mix together the sourdough discard, milk, sugar, melted butter, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- Gently fold in the blueberries.
Baking
- Fill each donut cavity about 3/4 full with the batter.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Let the donuts cool for a few minutes in the pan before transferring them to a wire rack.
Serving
- Dust with powdered sugar if desired and serve warm.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 8g
Notes
These donuts are best served warm. For extra flavor, serve with whipped cream or a drizzle of icing. Store leftovers in an airtight container for up to two days or freeze for up to three months.
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