Baked Blueberry Donuts

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Baked Blueberry Donuts

Description

These Baked Blueberry Donuts are soft, fluffy, and bursting with juicy blueberries in every bite. Finished with a light vanilla glaze, they deliver all the flavor of a classic donut without deep frying. Perfect for breakfast, brunch, or a sweet snack, they’re easy to make and lighter than traditional donuts.

Ingredients

Donuts

  • 2 cups all-purpose flour

  • ¾ cup granulated sugar

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ½ teaspoon ground cinnamon (optional)

  • ¾ cup milk (or buttermilk for extra tenderness)

  • 2 large eggs

  • â…“ cup melted butter (or vegetable oil)

  • 1 teaspoon vanilla extract

  • 1 cup fresh or frozen blueberries (do not thaw if frozen)

Vanilla Glaze

  • 1 cup powdered sugar

  • 2–3 tablespoons milk

  • ½ teaspoon vanilla extract

Instructions

  1. Preheat Oven
    Preheat oven to 350°F (175°C). Grease or spray a donut pan.

  2. Mix Dry Ingredients
    In a large bowl, whisk flour, sugar, baking powder, salt, and cinnamon.

  3. Mix Wet Ingredients
    In another bowl, whisk milk, eggs, melted butter, and vanilla.

  4. Combine
    Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.

  5. Fold in Blueberries
    Gently fold in blueberries. Toss them in a little flour first to prevent sinking.

  6. Fill Pan
    Spoon or pipe batter into donut cavities, filling about ¾ full.

  7. Bake
    Bake for 14–18 minutes, or until lightly golden and a toothpick comes out clean.

  8. Cool
    Let donuts cool for 5 minutes in the pan, then transfer to a rack.

  9. Glaze
    Whisk glaze ingredients until smooth. Dip cooled donuts into glaze and let set.

Notes

  • Frozen blueberries may slightly tint the batter purple—this is normal.

  • Donuts taste best the day they’re made but keep well for short storage.

  • Use a piping bag or zip-top bag for clean, easy filling.

Tips for Best Results

  • Do not overmix the batter—this keeps donuts light and fluffy.

  • Use room-temperature ingredients for even baking.

  • For extra flavor, add lemon zest to the batter.

  • Double-dip donuts for a thicker glaze.

Servings

  • Makes: 10–12 donuts

Estimated Nutritional Information (Per Donut)

(Approximate)

  • Calories: 210

  • Carbohydrates: 32g

  • Protein: 4g

  • Fat: 8g

  • Sugar: 18g

  • Fiber: 1.5g

Health Benefits

  • Baked, Not Fried: Lower in fat than traditional donuts.

  • Blueberries: Rich in antioxidants and vitamins.

  • Portion-Control Friendly: Individual donuts make moderation easy.

  • Homemade: No preservatives or artificial flavors.

Recipe Q & A

Q: Can I make these gluten-free?
A: Yes, substitute a 1:1 gluten-free baking flour.

Q: Can I skip the glaze?
A: Absolutely—dust with powdered sugar or enjoy plain.

Q: How should I store them?
A: Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.

Q: Can I freeze baked donuts?
A: Yes, freeze unglazed donuts for up to 2 months. Glaze after thawing.

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