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
