These baked blueberry donuts are bakery quality donuts that are packed with fresh blueberries and topped with a sugary glaze to make the perfect breakfast with a cup of coffee.
I used to really like the blueberry donuts from Dunkin Donuts. I don't even know if they're still selling them, but they were the perfect texture of donut to me (cake-like) and sweet, of course. The kind of sweet that's not too sweet but perfect with your coffee. If only we could add something to make them even better...hmmm...what could it be? Oh yeah -- ACTUAL BLUEBERRIES? True story.
The recipe for these blueberry donuts have you bake the donuts instead of fry them -- and they have the same, delicious cake-like consistency as the ones from Dunkin Donuts. They're moist but not so moist that they fall apart in your hands.
These donuts also take you no more than 10 minutes of your time. Hallelujah! Fresh blueberry donuts on your table in a flash!
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Simple Ingredients
I'm not kidding when I say these are really simple baked blueberry donuts. Here's what you'll need:
- all-purpose flour
- light brown sugar
- salt
- baking powder
- buttermilk (OR plain yogurt OR sour cream)
- unsalted butter
- egg
- blueberries (fresh or frozen)
Equipment Needed
I used these donut pans to make perfectly round, smooth-on-top donuts. They’re great — and not very expensive. Other than that, you’ll need a couple of bowls and measuring cups and spoons.
Modifications to Use What You Have at Home
- Add ½ teaspoon of lemon juice to the glaze to have baked blueberry muffins with lemon glaze. The blueberry/lemon combo is on point.
- These blueberry donuts can be made with yogurt (make sure it's plain) instead of buttermilk. You can also use sour cream. That's the joy of these donuts!
How to Make the Best Baked Blueberry Donuts
First, separate dry from wet ingredients.
Whisk flour, light brown sugar, salt, and baking powder in a medium-sized bowl. Place buttermilk, egg, and melted butter in a small one.
Next, add wet ingredients into dry ingredients.
Then give the batter a good stir until just combined. Don't over mix.
Then fold in blueberries.
Do this gently sot he blueberries don't smash. Not that it would be the end of the world, but they're prettier when the berries stay as whole as possible.
Place batter in a plastic bag and pipe into donut pan.
Cut about ½" off one of the ends of the plastic bag big enough for the blueberries to pass through. Fill greased donut pan about ¾ of the way full.
Bake, baby, bake.
Bake donuts for about 20-22 minutes or until the donuts spring back after poking them gently. Let donuts cool for about 10 minutes before taking them out of the pan to cool a few more minutes.
Make glaze then dip donuts into glaze.
While donuts are cooling, make your glaze (see below for more details). Dip donuts into glaze and let sit on rack until you're ready to eat!
The 3 Ingredient Glaze
The glaze is a very simple combination of confectioner's sugar, vanilla extract, and milk. You can play around with the thickness of the glaze by adding more or less milk, but I typically am happy with the consistency after adding 2 Tablespoons of milk to the bowl.
Just throw the ingredients in a bowl and whisk or stir until it's smooth. When the donuts have cooled off, dip the tops (or the whole thing!) in the glaze and let dry on a rack until ready to eat!
More Baked Donuts Because Why Not?
- Chocolate Cake Donuts (that happen to be gluten free)
- Baked Mini Donuts
- Cinnamon Baked Donuts
xox,
kathryn
As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!
Baked Blueberry Donuts
Ingredients
- 1 cup all-purpose flour
- ½ cup light brown sugar, packed
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup buttermilk (OR yogurt OR sour cream)
- 2 Tablespoons unsalted butter, melted
- 1 large egg
- 1 cup blueberries
For the glaze:
- 1 cup confectioner's sugar
- ½ teaspoon pure vanilla extract
- 2-3 Tablespoons milk
Instructions
- Preheat oven to 350 F. Grease donut pan well with butter or cooking spray and set aside.
- In a large bowl, mix the dry ingredients together (flour, sugar, salt, and baking powder). Set aside. In a small bowl, whisk buttermilk, butter, and egg together. Stir wet ingredients into dry ingredients and mix until just combined. Fold blueberries into batter gently.
- Place batter in large plastic bag with end cut off about ½". Fill donut cavities about ¾" full and slam pan on floor or countertop to get dough to settle. Bake for 20-22 minutes until tops are lightly browned and when you push on donut it springs back. Let donuts cool in pan for 10 minutes before gently inverting pan and taking donuts out.
- While donuts are cooling, whisk glaze ingredients together. When donuts are cooled completely, dip tops of donut into glaze and
Notes
- Add ½ teaspoon of lemon juice to the glaze to have baked blueberry muffins with lemon glaze. The blueberry/lemon combo is on point.
- These blueberry donuts can be made with yogurt (make sure it's plain) instead of buttermilk. You can also use sour cream. That's the joy of these donuts!
Deidra says
Do you grease the donut pan?
Kathryn says
Yes, I do! Just added this. Thanks for noticing...I totally forgot!
Kendall says
Do you use melted butter? Or softened?
Kathryn says
Good catch! I use melted butter -- I've fixed it! Thanks so much!
Alina says
These are so good for holiday breakfast!
Kathryn says
They'd make an awesome holiday breakfast in our house. It'd be a huge hit!
Patty at Spoonabilities says
These truly are amazing donuts! Love that they are baked versus deep fried. Sooo good!
Kathryn says
Me, too! Thanks, Patty!
Jamie says
I made these today and they turned out fabulous! It made such a wonderful midday treat and my home smelled so lovely. It's great that I didn't have to start up the fryer and I could just pop them in the oven! Delicious!
Kathryn says
Thanks, Jamie. So glad you loved them, too! I don't own a fryer -- and I'm thankful for that. 😉
Beth says
Yum! My daughter is going to love this recipe for breakfast soon! I can't wait to make this!
Kathryn says
Yesss, Beth! I'm confident she will!
Kechi says
These look glorious, and I am drooling! I love how easy to make these donuts look, and you baked them. My son’s favorite fruit is blueberry; he would enjoy this.
Kathryn says
Hope you get a chance to make these, Kechi! They're so good.
pioneermissy says
These donuts were AMAZING!! I especially love that I didn't have to purchase special ingredients. These ingredients are staples at our house. Thank you for sharing!
Kathryn says
Thanks so much for leaving some feedback! So glad you enjoyed them, too!
Trisha says
About how many donuts does this recipe make?
Kathryn says
Hi, Trisha! The recipe makes 6 large donuts! Hope you enjoy!
Rachna says
These are delightful. My sons love donuts. I am saving the recipe to make it soon. Thank you so much.
Kathryn says
Thanks for checking them out. Hope you love them.
Dannii says
Oh these look amazing. I love any kind of blueberry dessert.
Kathryn says
Thanks! They are really good, I must say.
Chris Collins says
Now these are my kind of donuts! I love blueberries so I'll definitely be trying this recipe 🙂
Kathryn says
Hope you try them, Chris!
Gina says
I haven't used my donut pan in forever but these were totally worth breaking it out for, delicious!
Kathryn says
Thanks, Gina! We use our donut pan a little too frequently!
Danielle Wolter says
These came out just perfect! Love how moist they were and easy to make. Thanks for a great recipe!
Kathryn says
I'm so glad. Thanks for leaving feedback, Danielle!
Sheri says
Delicious! I am wheat-free/dairy-free, so I followed the recipe with cup-for-cup flour, soy “buttermilk” (soy milk with lemon juice), and plant-based butter. Baked up beautifully! They were probably just a bit more delicate than the original recipe, so I had to careful when dipping in the glaze. For the glaze I subbed in vanilla unsweetened almond milk. Enjoyed a yummy blueberry donut with my coffee this morning without fear of stomach issues later! 🙂 Thanks for great recipe.
Kathryn says
Thanks so much for leaving your feedback, Sheri! I'm so glad you were able to adapt the recipe to make these wheat and dairy free. I'm sure you're going to help so many other people enjoy blueberry donuts! <3
Boy Mom of 3 says
Kids and husband loved these! I doubled the recipe, added cinnamon and nutmeg to the batter for extra flavor, and swapped half of the flour for almond flour. I thought they were great but next time will cut the sugar to 2/3 cup vs a full cup in the 2x recipe because the fruit and glaze makes them plenty sweet. Thanks for the recipe!
Kathryn says
Yay! Thanks so much for making them and leaving your feedback. Love your thoughts on adapting the recipe -- and I'm so glad the whole fam loved them! <3
Josephine Juckiewicz says
Excited to make these! If I'm using frozen blueberries, should I defrost first?
Kathryn says
Can't wait to hear how they turn out! I would defrost a bit before using them -- just an hour on the counter should be enough!
<3, Kathryn
Linda says
I don’t have a donut pan . Can they be made in a muffin pan or a mini muffin pan ? The recipe sounds so amazing & blueberries are the best .
Kathryn says
Absolutely, Linda! Lots of people have made them in a muffin pan and said they've turned out wonderfully! Hope you enjoy!
Pam says
They were scrumptious!!!
Kathryn says
I'm so happy, Pam! Thanks for leaving feedback, too!
Ellen Hammond says
This is a delicious recipe! I used the sour cream instead of the buttermilk and it was a little too thick so I added some milk. I love that the sugar is brown sugar and it gives the donuts a different flavor than white sugar! These donuts are not overly sweet, which we also loved! I will definitely make these again!
Kathryn says
Love the substitute -- and love the brown sugar, too! Thanks so much for trying them and coming back to leave feedback, Ellen!
Jovita says
These donuts look totally amazing and easy to make. I can't wait for a blueberry season to try these!
Kathryn says
Thanks, Jovita. Blueberry season or not, these donuts are delish!
Michelle says
Love blueberries but haven't thought to put them in a baked blueberry donut -- can't wait to try this soon!
Kathryn says
You gotta try them, Michelle!
Ana F. says
I love that I don't need an electric mixer to make the batter! And love blueberries so I will be making them this weekend for sure. Thanks for the recipe!
Kathryn says
I hope you love them, Ana! They're a hit in this house.
Tara says
Oh how fun! I love how easily these doughnuts come together and that they are baked. Such a delicious treat to go with my morning coffee.
Michelle says
That glaze! So much better than blueberry muffins!
Kathryn says
Isn't it so good?! And so easy, too. Thanks for the feedback!
Mel says
Can you use frozen blueberries?
Kathryn says
Yes! You sure can! Many readers have let me know they turn out delicious!
STEPHANIE says
I have a mini silicone donut pan. Do you if I should adjust the temperature and cut the bake time?
Kathryn says
You may have to cook for a couple extra minutes, but do check before you take them out. If you poke the donut and it bounces back without leaving a dent, they're ready to take out!
Beth says
I was looking for my mini Bundt pan to make these, but instead I found a baby cakes donut maker that someone bought. (It was brand new in the box). So I made this recipe using that donut maker. They turned out perfect and no need to heat up the house. I used lime juice in the glaze....oh, how yummy! Glad this recipe does make a huge amount, because they are so good! I was dreading clean the maker after cooking blueberries in it, but I did it while it was still warm and wasn’t to bad! Will make agian!
Kathryn says
I love how you've adapted the recipe! Thanks so much for leaving your feedback, Beth!
Kim says
I would love if these could be made in a bundt pan. Any suggestions on tweeking your recipe to make this work?
Kathryn says
I haven't tried this recipe in a bundt pan, so I'm not really sure. I think it'd be safer to start with mini bundt cakes first.
SRD says
So perfectly delicious - thanks for sharing! This is definitely a keeper for our blueberry picking weekends. Incredibly easy & tasty, too. I filled a couple of muffin cups when I went beyond the 6 donut molds, & those were yummy as well.
Kathryn says
Thanks so much for leaving your feedback! I'm so glad you loved them!
Kristen Mastel says
Okay, dough needed more flavor... maybe vanilla extract or lemon zest in the dough too.
Kathryn says
I'm sorry these didn't hit the mark, Kristen. Thank you for the feedback though.
Jenn L says
If you use the lemon juice in the glaze, is that in addition to the vanilla extract or in place of? Thanks. Making these for some food pantry volunteers
Kathryn says
In addition to! If the glaze is a bit too watery, just add a teaspoon of powdered sugar to thicken it ever so slightly.
Britt says
Can you use the same measurements for mini donut maker?
Kathryn says
Absolutely! I bet this would work just fine -- but you probably wouldn't want to use massive blueberries.
Freeziadin says
Do u not put yeast?
Kathryn says
No yeast involved!
Stacie McCain says
Delicious & easy! Definitely a keeper recipe ❤️ Took a pic but could find how to post 🤷
Kathryn says
Thanks for sharing, Stacie!
Vanstemm23 says
Is the batter supposed to be so thick 🧐
Kathryn says
The batter is decently thick -- about the consistency of brownie batter, I'd say.
Ginger says
My first thought was that the batch size was perfect so we don’t go overboard with donuts. Then I tried them! Had to make them again the next weekend and had to double the batch! Lol, so good! We aren’t fans of glaze on donuts and these are perfect without the extra sweetness on top! Thanks for a great solution to a donut craving!
Kathryn says
LOL Ginger! I love that you had to go overboard after trying them! Thanks so much for coming back to leave feedback!
PD says
It seems like I'm in the minority but I just didn't care for them. There were 2 issues. First of all, the blueberries pop while they are baking and make the donuts somewhat soggy. Second issue, the texture is more like a muffin than a cake donut. I have a terrific blueberry muffin recipe. I don't have a terrific blueberry donut recipe.
Kathryn says
I'm sorry you didn't care for them, PD. Thanks for trying them and leaving your feedback.
Nicole says
These look amazing! How are they if they are made ahead? I have a family reunion and unfortunately won’t have time to make them the day of. If I make them the day before do you think they will be ok?
Marge says
Instruction# 4 is incomplete. Can you finish it? Also, can I freeze with the glaze on it?
Kathryn says
Hi Marge. Not sure why that last step of the ingredient got cut off. I'll fix it. I would freeze them WITHOUT the glaze -- and glaze them after you've defrosted.
JoAnn says
Oh my- oh my!!! I did these with organic sprouted spelt flour, the egg, vanilla cashew yogurt, 2T of coconut oil instead of butter, 1/4 cup monkfruit plus 3T coconut sugar, a heaping 1 1/2 cup of blueberries with a T of monkfriut in my food processor to make a blueberry slurry instead of using them whole. I actually got 9 donuts out of this batch. only made half of the glaze recipe and added sprinkles as requested by my grandson. Fantastic !!! First time using my donut pan - but won't be the last!!
JoAnn says
Opps - that should have read 1/2 heaping cup of blueberries - not 1 1/2 cups!!!
Kathryn says
I love this, JoAnn! I love your modifications that will no doubt help others! Can't wait for you to use the donut pan more. You've got to try my baked pumpkin donuts next! 😉
L💜 says
These were great! Added 1/4 tsp each of nutmeg and cinnamon to the dry ingredients.
Used frozen blueberries the first time around. Looking forward to doing it again with fresh; and maybe just a couple less blueberries as well.
Kathryn says
I love the addition of nutmeg and cinnamon!
Theresa says
I definitely have to make these for my hubby!! He loves his sweets!! Thank you for an easy recipe!!
Kathryn says
Of course! He will love them (and so will you)! <3
Jill O'Toole says
Hi! I would like to make these like donut holes. If I were to bake them in a mini muffin pan would that work? If not what would you recommend. Thanks!
Kathryn says
Yes that would absolutely work! You're going to get cute little donut holes. Just be sure to grease the pan well so they'll pop out after cooling for 10 minutes.
Kaly says
I see this donut picture on FB on Keto Recipes for Beginners
Kathryn says
Yes, unfortunately, people have stolen my pictures and are passing it off as their own. 🙁
Catol says
I made these last night. My donut tins are small so I got 10. I did do a few changes I added a dash of nutmeg and cinnamon and used Greek yogurt(alittle too thick so had to add a tablespoon of milk I guess regular yogurt is thinner. I rolled half of them in cinnamon and sugar and half in an almond flavored glaze. Both were a hit...only an empty plate left after dinner.. I'll make them again but I'll add lemon zest as I think blueberries need that little boost. Thank you for the recipe.
Kathryn says
Thanks so much for making them and leaving your feedback! Yes -- love lemon in the glaze especially!
Dianne L Nivison says
Delish!
Kathryn says
Yay! Thanks, Dianne!
Beata J Bywalec says
I came across this recipe and was thrilled that they were baked instead of fried. I was skeptical but intrigued. I finally made them a few days ago and they were amazing just as is. I made them with sour cream and they turned out great. The dough was a little thick but perfect, no need to add milk as others suggested. I did buy buttermilk for the next batch to see the difference in taste but I did like them with sour cream. I couldn't wait to taste them right out of the oven but they taste better about an hour later, they get just a tad crispy. OMG!!!! They were amazing. On a few I sprinkled some pecans in addition to the glaze but they are great both ways. I'd want to try this recipe with strawberries and maybe chocolate chips with a chocolate ganache. My daughter, who is super picky, loved them and doesn't want me to change anything. I did add a bit more lemon juice to the glaze to cut some of the sweetness and it worked perfectly. Thank you
Kathryn says
Oooh I love the addition of pecans. Thanks for coming back to leave feedback. I'm so appreciative - and hope you love the other recipes on the site!
Anne Emmerson says
I had to add milk to the batter as it was way too dry
Kathryn says
I'm surprised it was dry. The batter is a bit thicker but definitely shouldn't be dry. Hope you enjoyed them!
Liz Johnson says
Woke up with the idea to make my grandsons Baked Blueberry Muffins - this recipe was perfect! I made a double batch, used my 6 donut silicone pan and a 12 bar silicone pan. Baking time was spot on for my oven and definitely need to let them cool the full 10 minutes before taking out of the pans. The only dairy I had was heavy cream so mixed it half water, one tablespoon white vinegar and half heavy cream to make "butter/sour" milk. Used frozen blueberries I microwaved a bit to soften. I didn't bother with the glaze because these are on the sweeter side and we had them for breakfast. If I were to serve them for a dessert I would definitely make the glaze and add the lemon juice. Thank you for a very good, easy to make recipe!
Kathryn says
I love delicious and easy to make! I'm so glad y'all loved them!
Sarah says
I made this with my dash mini donut maker and they turned out great. I didn’t have fresh blueberries so I used frozen and it was fine. I drizzled the glaze instead of dipping each donut and added shimmer sugar. I’m going to save this recipe.
Kathryn says
Love your tweaks, Sarah! So glad you loved this recipe. Thanks for coming back to leave stars and a comment. It means so much to me!
Cheri F says
These are excellent, Moist and very flavorful.
Kathryn says
Love getting these fabulous reviews, Cheri! Thanks so much for making the recipe!
<3 kathryn
Anne says
I made them gluten free by using King Arthur Measure for Measure, added the lemon glaze, and they are terrific! Thanks for a great recipe!
Kathryn says
Thanks for letting me know the gluten free flour works great with these as well! So glad you loved them and thank you for coming back to leave a comment and rating!
<3,
Kathryn
Shayna Martin says
The dough was VERY thick, so I added a tad more Greek yogurt. Still too thick but I went with it. Made it hard to pipe into donut pan. They turned out more like muffins, but were very moist and springy. I feel like they lacked some sort of flavor, like maybe cinnamon or vanilla in the batter would be nice. I’ll definitely try these again. Any tips on the thickness of the dough? I used Greek yogurt instead of buttermilk. Thanks!
Kathryn says
Yep -- that's okay that the batter is thick. It makes for a tender, cake-like donut. I put the batter into a Ziploc bag and cut a pretty good amount of the corner off to pipe into the donut pan cavities!
❤️ Kathryn
Natalie says
Do you think I could make them in a mini donut maker?
Kathryn says
Absolutely you could! Just be careful of the bake time because it'll be shorter!