Print

Maple Blueberry Sourdough Donut Holes

Freshly prepared Maple Blueberry Sourdough Donut Holes on white plate
Print Recipe

These Maple Blueberry Sourdough Donut Holes combine tangy fermented dough with sweet blueberries and a hint of maple syrup for a naturally delicious treat perfect for breakfast or snack time.

Ingredients

Scale
  • 1 cup sourdough starter (ripe and bubbly)
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup fresh blueberries
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 tablespoons unsalted butter, melted
  • Vegetable oil (for frying)
  • Extra maple syrup (for drizzling, optional)

Instructions

  1. In a large bowl, whisk together sourdough starter, maple syrup, vanilla extract, melted butter, and buttermilk until combined.
  2. In another bowl, mix flour, sugar, baking powder, baking soda, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the blueberries.
  4. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
  5. Using a small cookie scoop or spoon, carefully drop dough balls into the hot oil, frying in batches to avoid crowding.
  6. Fry each batch for about 2-3 minutes, turning occasionally, until golden brown and cooked through.
  7. Use a slotted spoon to transfer donut holes onto paper towels to drain excess oil.
  8. Serve warm with a drizzle of extra maple syrup if desired.

Notes

For an extra touch, toss the donut holes in cinnamon sugar after frying, or serve with a side of vanilla glaze for dipping.

Find it online: https://mommiesmore.com/maple-blueberry-sourdough-donut-holes/