Baked Wholemeal Blueberry Donuts – a delicious recipe with egg whites, muscovado sugar, salt, wholemeal flour, butter, fresh blueberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat your oven to 175 degrees Celsius.
2
Whisk the egg whites together with the muscovado sugar and the pinch of salt until stiff and glossy.
3
Add the flour, melted butter and blueberries to the bowl containing the beaten egg whites and carefully fold the flour, butter and berries into the egg white mixture being careful not to deflate it.
4
Fill a pastry bag with batter and carefully pipe into your donut mould. Smooth the top of each mould with the back of a wet spoon (to stop the batter of sticking to the spoon).
5
Bake in the oven for 15-20 minutes or until the tops of the donuts are golden-brown in colour and a toothpick inserted into the middle of the donuts comes out clean.
6
Let donuts cool in the mould for a couple of minutes and then carefully invert them onto a serving plate.
7
Lastly, brush each donut all around with some of the extra melted butter and then carefully coat them with the extra sugar.
680
kcal
Calories
19
g
Fat
123
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 egg whites, 40g muscovado sugar, 1 pinch salt, 50g wholemeal flour, and more.
Yes, Baked Wholemeal Blueberry Donuts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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