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Blueberry Drop Doughnuts
1 package wild blueberry muffin mix
1/2 cup flour
3/4 cup milk
Crisco shortening for shallow frying
1/2 cup granulated sugar
1 teaspoon 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 teaspoonsful into a 1-inch depth of Crisco heated to 365 degrees F in large skillet. Fry until brown, turning once.
Drain on paper towels.
Shake warm doughnuts in a bag with sugar and cinnamon mixture.
Yield: about 3 dozen