Two Ingredient Blueberry Cake Donuts
Two Ingredient Blueberry Cake Donuts are my restaurant remake from a local restaurant that's famous for these blueberry cake donuts.
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 10 servings
- 2 7-ounce packages blueberry muffin mix
- 2 large eggs
- *optional glaze 1 cup powdered sugar mixed with 4 tablespoon milk.
You'll need oil for frying your donuts. I used a canola oil. Heat oil to 350 degrees.
The temperature is majorly important so use a thermometer if necessary.
In a large bowl, combine muffin mix and eggs. Combine completely. Batter will be thick
I like to cut the donuts out on a sheet of parchment paper or waxed paper, sprinkled with a little flour. Do Not knead donuts, just press the batter to 1 inch thickness.
Cut into donuts. You can rework the dough scraps and cut again or cook the donuts holes.
When placing dough into fryer, do not over-crown. You do not want the donuts touching. Once you add the donut to the oil, allow to fry 20 to 30 seconds and flip to second side. You'll need to turn the donut several times during the cooking process. This batter is thick and will take 1 to 1/2 minutes to cook, depending on the temperature of your oil. They will get really dark on the outside. I like to test one donut to get the feel of how long it will take.
Drain on paper towels, serve warm
*Optional glaze - if you glaze your donuts allow to drain on paper towels 30 seconds , then dip in glaze while hot and place on wire rack until you serve.
Calories: 171kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 18mg | Potassium: 16mg | Sugar: 1g | Vitamin A: 61IU | Calcium: 6mg | Iron: 1mg