Blueberry Basil Donuts With Lemon Glaze

• 1 cup AP flour
• 1 cup Whole wheat pastry flour
• 1/4 cup Granulated sugar
• 1/4 cup Light brown sugar
• 2 teaspoons Baking powder
• 1 teaspoon Kosher salt
• 1/4 cup Basil, finely chopped
• 1 cup Blueberries, fresh or frozen (I used frozen wild blueberries)
• 3/4 cup Reduced fat buttermilk
• 2 Large eggs
• 3 tablespoons Canola oil
• 1 tablespoon Vanilla extract
• 2/3 cup Confectioners sugar
• 1 tablespoon Lemon juice
• 1/2 tablespoon Vanilla extract

1. Preheat oven to 350 and grease donut pan (I used the same pan twice and the second batch filled 4 of the 6 donut molds).
2. In a large bowl, whisk together dry ingredients (flours, sugars, baking powder, and salt). Sift, if necessary. Stir in blueberries and basil to coat lightly in flour mixture.
3. In a medium bowl, whisk buttermilk, eggs, oil, and vanilla. Add to dry ingredients and stir. Do not over mix.
4. Add to donut pan, filling 3/4 full. Bake 10-14 minutes or until donuts are golden brown at edges and tops spring back to the touch.
5. While donuts are baking, mix powdered sugar with lemon juice and vanilla. Drizzle on donuts while still warm. You can also leave the donuts plain or sprinkle with turbinado sugar (add to batter in donut pan before baking).

flour, whole wheat pastry flour, sugar, light brown sugar, baking powder, kosher salt, basil, blueberries, buttermilk, eggs, canola oil, vanilla, confectioners sugar, lemon juice, vanilla

Taken from food52.com/recipes/49552-blueberry-basil-donuts-with-lemon-glaze (may not work)