American Baked Blueberry Doughnuts with Cinnamon Sugar

Shopping list

• 250 g plain flour

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• 100 g caster sugar — plus 50 g for coating

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• 2 tsp baking powder

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• 1 tsp ground cinnamon — plus 1 tsp for coating

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• 180 ml unsweetened almond milk — or oat milk

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• 60 ml sunflower oil — plus extra for brushing

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• 1 tsp vanilla extract

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• 1 piece medium egg — beaten

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• 100 g fresh blueberries

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Step by step

1. 1

   Preheat the oven to 180°C (160°C fan) and lightly oil a 6-hole doughnut tin.

2. 2

   In a large bowl, whisk together the flour, 100 g caster sugar, baking powder and 1 teaspoon cinnamon.

3. 3

   In a jug, whisk together the almond milk, 60 ml sunflower oil, vanilla extract and beaten egg.

4. 4

   Pour the wet ingredients into the dry and stir gently until just combined — do not overmix.

5. 5

   Fold in the blueberries carefully.

6. 6

   Spoon or pipe the batter into the doughnut moulds, filling each about three-quarters full.

7. 7

   Bake for 12– 15 minutes until risen and a skewer inserted into the thickest part comes out clean.

8. 8

   Cool in the tin for 5 minutes, then turn out onto a wire rack.

9. 9

   While still warm, brush each doughnut lightly with sunflower oil, then roll in a mixture of the remaining 50 g caster sugar and 1 teaspoon cinnamon.

10. 10

    Serve warm or at room temperature.