Baked Blueberry Streusel Donuts

• All-purpose flour – 1 cup (120g)
• Baking soda – ½ teaspoon (2g)
• Salt – ¼ teaspoon (1g)
• Ground cinnamon – ½ teaspoon (2g)
• Sour cream – ½ cup (120g)
• Light brown sugar – ⅓ cup (67g)
• Avocado oil – ¼ cup (54g)
• Large egg – 1 (approx. 50g)
• Vanilla extract – ½ teaspoon (2g)
• Oat milk – 2 teaspoons (10g)
• Fresh blueberries – ½ cup (75g)

• All-purpose flour – ½ cup (60g)
• Light brown sugar – ½ cup (100g)
• Unsalted butter – 2 tablespoons, melted and slightly cooled (28g)

In a small mixing bowl, make the streusel topping by combining the flour, brown sugar, melted butter, and room temperature butter. Mix until crumbly and set aside.

In a large bowl, mix together all the donut ingredients—except the blueberries—for 3–4 minutes, until smooth and fully combined.

Gently fold in the blueberries and mix for about 1 minute.

Spray a donut pan with non-stick spray and fill all 6 molds with the batter. (Any extra batter can be used for muffins.)

Generously top each donut with the prepared streusel.

Bake at 350°F (175°C) for 15–17 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.

Optionally, finish with a quick glaze made of powdered sugar, heavy cream, and purple gel coloring for a fun look.