Blueberry Baked Donuts Breakfast (Print Version)

# Ingredients:

01 - 1/4 cup milk of choice
02 - 1 teaspoon white or apple cider vinegar
03 - 1/4 teaspoon pure vanilla extract
04 - 1/3 cup pure maple syrup or agave or honey
05 - 3 1/2 tablespoons oil (or applesauce or banana for fat-free option)
06 - 1 cup flour, loosely packed (all-purpose, spelt, or gluten-free)
07 - 1/4 teaspoon salt
08 - 1 teaspoon baking powder
09 - Optional pinch of cardamom or cinnamon
10 - 1/2 cup blueberries, fresh or frozen and thawed (60g)

# Instructions:

01 - Combine the milk, vinegar, vanilla extract, maple syrup, and oil (or applesauce/banana) in a bowl. Set aside.
02 - Grease a donut pan or mini muffin pan. Preheat the oven to 350°F (175°C).
03 - In a separate bowl, stir together the flour, salt, baking powder, and optional spices.
04 - Once the oven is preheated, pour the wet mixture into the dry ingredients. Stir until just evenly mixed. Do not overmix.
05 - Carefully fold the blueberries into the batter to avoid breaking them, or press them into the batter after portioning it into the pan.
06 - Bake for 10-12 minutes, or until the donuts are risen and the batter is no longer wet. Let sit for 5 minutes before removing from the pan.
07 - Frost with a basic glaze or ice with pure Coconut Butter.

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