These soft, fluffy baked blueberry donuts are a delightful treat that’s perfect for breakfast or dessert. Filled with juicy blueberries and topped with a sweet glaze, they offer the ideal balance of fruity and sweet flavors. Whether you’re enjoying them with your morning coffee or serving them for a special occasion, these donuts will quickly become a favorite in your household.
Why You’ll Love This Recipe
I love this recipe because it’s a healthier take on traditional fried donuts, offering a soft, fluffy texture without the extra grease. The combination of fresh or frozen blueberries inside the donuts makes every bite a burst of fruity sweetness. And the simple glaze brings just the right amount of sweetness to complement the flavor of the berries. Plus, making them at home is a breeze, so I can enjoy fresh donuts whenever I want!
Ingredients
For the Donuts:
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon cinnamon (optional)
½ cup granulated sugar
1 large egg
½ cup buttermilk (or regular milk + ½ teaspoon vinegar)
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
¾ cup fresh or frozen blueberries (if using frozen, do not thaw)
For the Glaze:
1 cup powdered sugar
2 tablespoons milk (or lemon juice for a tangy glaze)
½ teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a donut pan with butter or non-stick spray.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar.
Mix Wet Ingredients: In another bowl, whisk the egg, buttermilk, melted butter, and vanilla extract until well combined.
Combine & Add Blueberries: Gradually mix the wet ingredients into the dry ingredients until just combined. Be careful not to overmix! Gently fold in the blueberries.
Fill the Donut Pan: Spoon or pipe the batter into the donut cavities, filling each about ¾ full.
Bake: Bake for 10-12 minutes, or until a toothpick inserted into the donuts comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Glaze: In a small bowl, whisk together the powdered sugar, milk (or lemon juice), and vanilla extract until smooth.
Glaze the Donuts: Dip each donut into the glaze or drizzle it over the top. Let them sit for a few minutes to allow the glaze to set.
Enjoy! Serve fresh and enjoy these soft, fruity, and delicious baked blueberry donuts!
Servings and Timing
Servings: 6-8 donuts
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Variations
Lemon Blueberry Donuts: Add a teaspoon of lemon zest to the batter for a citrusy twist.
Chobani Greek Yogurt Glaze: Swap the milk in the glaze with Greek yogurt for a creamy, tangy alternative.
Vegan Version: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and use plant-based milk and butter.
Fruity Glazes: Experiment with different glaze flavors, such as orange or raspberry, to match your preference.
Storage/Reheating
Store any leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days. To reheat, warm the donuts in the microwave for 10-15 seconds, or place them in the oven at 350°F (175°C) for about 5 minutes to restore their softness.
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FAQs
Can I use frozen blueberries for this recipe?
Yes, you can! Just make sure not to thaw the blueberries before adding them to the batter, as thawed berries can release excess moisture.
Can I use a different type of milk instead of buttermilk?
You can substitute buttermilk with regular milk and a splash of vinegar (½ teaspoon) to create a similar acidic effect that helps the donuts rise.
How can I make these donuts gluten-free?
To make these donuts gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Can I make the donuts ahead of time?
Yes, you can prepare the donuts the day before. Just store them in an airtight container, and you can glaze them just before serving.
Why are my donuts dense instead of fluffy?
Overmixing the batter or using too much flour can cause the donuts to be dense. Make sure to mix the ingredients until just combined and measure your flour properly by spooning it into the measuring cup and leveling it off.
Conclusion
These baked blueberry donuts are the perfect combination of soft, fluffy texture and sweet, fruity flavor. Whether I’m making them for breakfast or as a snack, they’re always a hit. The glaze adds the finishing touch, making each bite a little more indulgent without being too sweet. Give this recipe a try, and I’m sure it’ll become a staple in your kitchen.
📖 Recipe:
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Baked Blueberry Donuts
- Total Time: 22 minutes
- Yield: 6-8 donuts
- Diet: Vegetarian
Description
These soft and fluffy baked blueberry donuts are a healthier, delicious treat perfect for breakfast or dessert. Filled with juicy blueberries and topped with a simple, sweet glaze, these donuts are a delightful balance of fruity and sweet flavors. Baked instead of fried, these donuts offer a lighter texture while still being indulgent. Ideal for any occasion, this easy recipe will quickly become a family favorite.
Ingredients
For the Donuts
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon (optional)
½ cup granulated sugar
1 large egg
½ cup buttermilk (or regular milk + ½ teaspoon vinegar)
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
¾ cup fresh or frozen blueberries (do not thaw if using frozen)
For the Glaze
1 cup powdered sugar
2 tablespoons milk (or lemon juice for a tangy glaze)
½ teaspoon vanilla extract
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a donut pan with butter or non-stick spray.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar.
- Mix Wet Ingredients: In another bowl, whisk the egg, buttermilk, melted butter, and vanilla extract until well combined.
- Combine & Add Blueberries: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the blueberries.
- Fill the Donut Pan: Spoon or pipe the batter into the donut cavities, filling each about ¾ full.
- Bake: Bake for 10-12 minutes or until a toothpick comes out clean. Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk together powdered sugar, milk (or lemon juice), and vanilla extract until smooth.
- Glaze the Donuts: Dip each donut into the glaze or drizzle it over the top. Allow the glaze to set for a few minutes.
- Enjoy: Serve and enjoy these soft, fruity, and delicious donuts!
Notes
You can use frozen blueberries without thawing them, as thawed blueberries may make the batter soggy.
For a tangier glaze, substitute milk with lemon juice.
Feel free to add a teaspoon of lemon zest to the batter for a citrus twist.
Leftover donuts can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 4 days. Reheat in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for about 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6-8 donuts
- Calories: ~180 kcal per donut
