Recipe for cooking blueberry drop doughnuts

Breakfast Recipes :: Strudel Pastries and Donuts

Blueberry Drop Doughnuts

1 pkg. wild blueberry muffin mix
1/2 c. flour
3/4 c. milk
1 egg
Crisco shortening for shallow frying
1/2 c. sugar
1 tsp. cinnamon

Wash blueberries and set aside to drain.

Combine dry muffin mix and flour. Add milk and egg; stir only until ingredients are moistened. Gently fold in blueberries. Drop by tsp.ful into a 1-in. depth of Crisco heated to 365 degrees F in lrg. skillet. Fry until brown; turn once. Drain on paper towels. Shake warm doughnuts in a bag with sugar and cinnamon mixture.

Makes approximately about 3 dozen.