Make 32 mini donuts
For the donuts:
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs at room temperature, lightly beaten
2 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 tablespoon POM Wonderful pomegranate juice concentrate
3/4 cup whole milk at room temperature
1 cup blueberries, roughly chopped
For the glaze:
3/4 cup powdered sugar
1 1/2 tablespoons pomegranate juice
*if you are using the POM wonderful concentrate, mix 1 tablespoon of
concentrate with 1/4 cup of water. Use some of the juice in the glaze
and drink the rest!
To make the donuts:
Preheat the oven to 325 degrees and lightly spray a donut pan.
In a large bowl, sift together the flour, sugar, baking powder and salt.
In a small bowl, whisk together the eggs, butter, vanilla, pomegranate
concentrate, and milk. Stir this mixture into the flour mixture and mix
until just combined. Fold in the blueberries.
Fill each donut whole 2/3 full. Bake for 8 minute or until a toothpick
inserted in the center donut comes out clean. Let the donuts cool in
the pan for 5 minutes before transferring to a wire rack to cool
completely. Clean out the pan and repeat with the remaining batter.
To make the glaze, whisk together the powdered sugar and pomegranate
juice until smooth. Dip each donut with glaze. If desired, top the
donuts with sprinkles before the glaze hardens.