Blueberry Lemon Curd Donut Holes Recipe

Introduction

These Blueberry Lemon Curd Donut Holes are a delightful bite-sized treat bursting with fresh fruit and tangy lemon flavor. Perfect for breakfast or a sweet snack, they combine fluffy batter with a luscious lemon curd center.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup sugar
• 1/4 tsp salt
• 1/2 cup whole milk
• 2 large eggs
• 3 tbsp melted butter
• 1 cup fresh blueberries (or thawed frozen)
• 1/2 cup lemon curd (store-bought or homemade)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare a muffin tin by spraying it lightly with nonstick spray.
2. Step 2: In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
3. Step 3: In another bowl, mix the milk, melted butter, and eggs until the mixture is smooth. Pour this wet mixture into the dry ingredients and stir gently until just incorporated.
4. Step 4: Carefully fold in the blueberries, taking care not to crush them and turn the batter purple.
5. Step 5: Spoon batter halfway into each muffin cavity, then add a small dollop of lemon curd in the center of each. Cover with a little more batter if desired.
6. Step 6: Bake in the preheated oven for 15-18 minutes or until the donut holes are golden brown and a toothpick inserted near the center comes out clean. Let them cool slightly before serving.

Tips & Variations

• Use frozen blueberries directly if fresh are out of season; just thaw and drain them well to prevent coloring the batter.
• For extra richness, substitute half the milk with buttermilk.
• Try substituting lemon curd with raspberry jam or cream cheese frosting for a different filling.
• If you like a crispier exterior, lightly brush the baked donut holes with melted butter and sprinkle with sugar while still warm.

Storage

Store cooled donut holes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat gently in a microwave for about 10-15 seconds to bring back softness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donut holes dairy-free?

Yes, you can substitute the whole milk with a plant-based milk such as almond or oat milk, and replace the melted butter with a dairy-free alternative or coconut oil. The texture may vary slightly but they will still be delicious.

Is it better to use fresh or frozen blueberries?

Fresh blueberries provide the best texture and appearance, but frozen blueberries work well if thawed and drained properly to avoid excess moisture turning the batter blue or purple.

Blueberry Lemon Curd Donut Holes Recipe

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★★★★★

4.6 from 254 reviews

Delight in these moist and flavorful Blueberry Lemon Curd Donut Holes, perfect for breakfast or a sweet snack. Soft donut holes infused with fresh blueberries and a luscious lemon curd center baked to golden perfection for a tangy and sweet treat.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 12 donut holes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup sugar
• 1/4 tsp salt

Wet Ingredients

• 1/2 cup whole milk
• 2 large eggs
• 3 tbsp melted butter

Fillings

• 1 cup fresh blueberries (or thawed frozen)
• 1/2 cup lemon curd (store-bought or homemade)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by spraying it with nonstick spray to ensure easy removal of the donut holes after baking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined to create an even base for your batter.
3. Mix Wet Ingredients: In a separate bowl, whisk the whole milk, melted butter, and eggs together until smooth and homogenous.
4. Combine Wet and Dry Mixes: Pour the wet ingredients into the dry ingredients and stir gently until just incorporated to avoid overmixing, which could lead to tough donut holes.
5. Add Blueberries: Carefully fold in the fresh blueberries to preserve their shape and ensure they are evenly distributed throughout the batter.
6. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cavity about halfway. Add a small dollop of lemon curd in the center of each cup to create a deliciously tangy filling.
7. Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the donut holes have risen and turned golden brown on top.
8. Cool and Serve: Remove from the oven and allow to cool slightly before carefully removing from the tin. Serve warm or at room temperature.

Notes

• Use fresh or properly thawed frozen blueberries to avoid adding extra moisture to the batter.
• Do not overmix the batter to keep the donut holes tender and light.
• Lemon curd can be homemade or store-bought according to your preference.
• Ensure muffin tin is well greased to prevent sticking of the donut holes.
• Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Keywords: blueberry donut holes, lemon curd donuts, baked donut holes, blueberry desserts, lemon dessert, breakfast treats