Goldfinch Blueberry Doughnuts

Adapted from: Worn Slap Out

Yield: 6–10 doughnuts, depending on the size of your pan’s wells


  • 1 cup (120g) all-purpose flour
  • 1/3 cup (71g) light brown sugar, packed
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ cup (114g) plain whole milk yoghurt
  • 2 Tbsp (28g) unsalted butter, melted & cooled
  • 1 large egg
  • 2/3 cup (113g) blueberries
  • 2–4 Tbsp Meadowland Goldfinch Simple Syrup


  1. Heat oven to 350°F. Grease wells of your doughnut pan(s); set aside.
  2. In a large bowl, whisk together flour, brown sugar, salt, and baking powder. Set aside.
  3. In a small bowl, whisk together yogurt, melted butter, and egg.
  4. In the centre of the dry ingredients, make a well, then pour in liquid mixture. Mix just until combined.
  5. Gently fold blueberries into batter.
  6. Pipe or spoon batter into pans, filling cavities roughly ¾ full.
  7. Bake for 15–20 minutes or until edges are barely golden and doughnut springs back when lightly pressed.
  8. Allow doughnuts to cool for 5 minutes, then remove from pans and place on wire rack.
  9. While doughnuts are still hot, brush with Goldfinch Simple Syrup. Allow to cool completely.

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