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Blueberry Drop Doughnuts



  • 1 package wild blueberry muffin mix
  • 1/2 cup flour
  • 3/4 cup milk
  • 1 egg
  • Crisco shortening for shallow frying
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon


  1. Wash blueberries and set aside to drain.
  2. Combine dry muffin mix and flour. Add milk and egg; stir only until ingredients are moistened.
  3. Gently fold in blueberries.
  4. Drop by teaspoonsful into a 1-inch depth of Crisco heated to 365 degrees F in large skillet. Fry until brown, turning once.
  5. Drain on paper towels.
  6. Shake warm doughnuts in a bag with sugar and cinnamon mixture.

Yield: about 3 dozen


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