1/4cupsour cream or plain yogurtI used Greek Vanilla Yogurt
2teaspoonsvanilla flavoringI used Watkins Vanilla Extract
2teaspoonslemon extract(I used 8 drops Lemon Young Living Vitality Essential Oil)
1/2cup blueberriesfresh or frozen
cooking spray
For Glaze:
2cupspowdered sugar
4-5Tbspmilk
Instructions
Preheat oven to 400 degrees.
In a large bowl, combine all the dry ingredients–pancake mix, flour and sugar. Mix well and set aside.
In the mixing bowl of a stand mixer or a separate large bowl, mix all the wet ingredients–eggs, oil, milk, sour cream, and flavoring.
Using a mixer, slowly add the dry ingredients into the wet until a stiff batter is formed. Scrape down the sides of the bowl to incorporate all the flour. Do not overmix.
Slowly fold in the blueberries using a rubber spatula until they are all incorporated in the batter.
Spray the doughnut pans with cooking spray, then spoon the batter into each ring. You can also use a piping bag if the spoon is too messy.
Bake for 10-12 minutes until they are light golden brown.
Repeat until all batter is used.
Remove doughnuts from pan to a cooling rack. While they cool, make the glaze.
For the Glaze:
Stir together powdered sugar and 3 tablespoons of milk in a bowl. Keep stirring until it all comes together. Add 1 tablespoon of milk at a time until it is pourable but still thick.
When doughnuts are cooled completely, dip them in the glaze and put them back on the cooling rack with a cookie sheet underneath to catch the drips.