Why You’ll Love This Recipe

These donut holes are the ideal combination of soft, fluffy donut batter with the tangy sweetness of lemon curd and the burst of fresh blueberries. The slightly crispy outer layer dusted with powdered sugar adds a touch of sweetness, while the gooey lemon curd inside brings a refreshing citrus flavor that will have everyone coming back for more. Perfectly portioned and quick to make, these donut holes are sure to be a crowd-pleaser at your next get-together!

Ingredients

1 cup all-purpose flour
½ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
1 large egg
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
½ cup blueberries (fresh or frozen)
Lemon curd, for filling
Powdered sugar, for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin tin with cooking spray or use silicone molds to prevent sticking.
Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth and fully combined.
Combine Mixtures: Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
Fold in Blueberries: Gently fold the blueberries into the batter, ensuring they are evenly distributed without breaking them up too much.
Spoon the Batter: Fill each muffin tin cavity about halfway with the batter. Then, spoon a small amount of lemon curd in the center of each cavity, followed by a little more batter to cover the curd completely.
Bake: Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
Cool: Once baked, remove the donut holes from the oven and allow them to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
Dust with Powdered Sugar: Once the donut holes have cooled, dust them with powdered sugar for an elegant finish.

Servings and Timing

Servings: 12 donut holes
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes

Variations

Mixed Berry Version: Swap the blueberries for a combination of raspberries, blackberries, or strawberries to create a mixed berry filling.
Vegan Version: Replace the egg with a flax egg and use plant-based milk and vegan butter for a dairy-free version of these donut holes.
Zesty Lemon Glaze: For an extra lemony kick, drizzle a lemon glaze on top after dusting with powdered sugar for added sweetness.

Storage/Reheating

Storage: Store any leftover donut holes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days.
Reheating: To reheat, simply warm the donut holes in the microwave for about 10-15 seconds or in the oven at 300°F (150°C) for 5 minutes.

FAQs

1. Can I use frozen blueberries?

Yes, frozen blueberries work perfectly in this recipe. Just be sure to fold them gently into the batter to prevent them from breaking apart too much.

2. Can I make these donut holes in advance?

Yes, you can make them ahead of time. Once cooled, store them in an airtight container. You can also freeze them for up to a month.

3. Can I use store-bought lemon curd?

Absolutely! If you’re short on time, store-bought lemon curd will work just as well. Just make sure it’s of good quality for the best flavor.

4. How can I make the donut holes fluffier?

Be sure not to overmix the batter, as this can make the donut holes dense. Also, ensure your baking powder and baking soda are fresh for the best rise.

5. Can I make this recipe without a mini muffin tin?

If you don’t have a mini muffin tin, you can try baking these donut holes in a regular muffin tin, but they may be larger, and the baking time may need adjustment.

6. Can I add more lemon flavor?

If you want more lemon flavor, you can add a teaspoon of lemon zest to the batter or lemon juice to the filling for a more intense citrus flavor.

7. What other fillings can I use instead of lemon curd?

You can try other fruit curds, such as raspberry or lime curd, or even a chocolate ganache filling for a richer flavor.

8. Can I make these donut holes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, though the texture might be slightly different.

9. How do I know when the donut holes are done baking?

The donut holes are done when the tops are golden brown, and a toothpick inserted into the center comes out clean.

10. Can I freeze the dough?

Yes, you can freeze the dough before baking. Simply scoop the batter into the muffin tin and freeze until firm. Then transfer the dough balls to a freezer-safe container and bake them directly from the freezer, adding a couple of extra minutes to the baking time.

Conclusion

Blueberry Lemon Curd Donut Holes are the perfect combination of fruity sweetness and citrusy zest. These bite-sized treats are simple to make, quick to bake, and perfect for any occasion. Whether you’re making them for breakfast, brunch, or a sweet afternoon snack, they’re sure to be a crowd-pleaser. Give this recipe a try, and you’ll be delighting in the fresh flavors of blueberry and lemon in no time!