Directions

Make the crumble topping

1. In a bowl, combine Calhoun Bend Mill blueberry crumble mix and melted better. Set aside.

Make the donuts

1. Preheat oven to 350 degrees. Grease a 6- or 12-cavity donut pan with nonstick spray and set aside. In a large bowl, whisk together Calhoun Bend Mill blueberry crumble mix, flour, sugar, baking powder, cinnamon, and salt. In another bowl, whisk buttermilk, egg, melted butter, and vanilla. Pour wet ingredients into dry and stir until just combined. In a small bowl, mix frozen blueberries with 1 teaspoon of flour. Add to batter and stir to combine.

2. Spoon or pipe batter into prepared donut pans, filling each cavity about ¾ full. Sprinkle prepared crumble topping over each donut and bake for 12 to 14 minutes, or until a toothpick inserted comes out clean. Let cool in pan for 5 minutes before removing.

Make the glaze

1. In a blender, combine powdered sugar, milk, vanilla, and blueberries until smooth and pourable. Drizzle each donut with desired amount of glaze. Enjoy immediately, or store donuts in an airtight container for up to 2 days.