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!
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 tsp 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
Do you grease the donut pan?
Kathryn
Yes, I do! Just added this. Thanks for noticing...I totally forgot!
Kendall
Do you use melted butter? Or softened?
Kathryn
Good catch! I use melted butter -- I've fixed it! Thanks so much!
Alina
These are so good for holiday breakfast!
Kathryn
They'd make an awesome holiday breakfast in our house. It'd be a huge hit!
Patty at Spoonabilities
These truly are amazing donuts! Love that they are baked versus deep fried. Sooo good!
Kathryn
Me, too! Thanks, Patty!
Jamie
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
Thanks, Jamie. So glad you loved them, too! I don't own a fryer -- and I'm thankful for that. 😉
Beth
Yum! My daughter is going to love this recipe for breakfast soon! I can't wait to make this!
Kathryn
Yesss, Beth! I'm confident she will!
Kechi
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
Hope you get a chance to make these, Kechi! They're so good.
pioneermissy
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
Thanks so much for leaving some feedback! So glad you enjoyed them, too!
Trisha
About how many donuts does this recipe make?
Kathryn
Hi, Trisha! The recipe makes 6 large donuts! Hope you enjoy!
Rachna
These are delightful. My sons love donuts. I am saving the recipe to make it soon. Thank you so much.
Kathryn
Thanks for checking them out. Hope you love them.
Dannii
Oh these look amazing. I love any kind of blueberry dessert.
Kathryn
Thanks! They are really good, I must say.
Chris Collins
Now these are my kind of donuts! I love blueberries so I'll definitely be trying this recipe 🙂
Kathryn
Hope you try them, Chris!
Gina
I haven't used my donut pan in forever but these were totally worth breaking it out for, delicious!
Kathryn
Thanks, Gina! We use our donut pan a little too frequently!
Danielle Wolter
These came out just perfect! Love how moist they were and easy to make. Thanks for a great recipe!
Kathryn
I'm so glad. Thanks for leaving feedback, Danielle!
Sheri
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
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
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
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
Linda
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
Absolutely, Linda! Lots of people have made them in a muffin pan and said they've turned out wonderfully! Hope you enjoy!
Pam
They were scrumptious!!!
Kathryn
I'm so happy, Pam! Thanks for leaving feedback, too!
Ellen Hammond
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
Love the substitute -- and love the brown sugar, too! Thanks so much for trying them and coming back to leave feedback, Ellen!
Jovita
These donuts look totally amazing and easy to make. I can't wait for a blueberry season to try these!
Kathryn
Thanks, Jovita. Blueberry season or not, these donuts are delish!
Michelle
Love blueberries but haven't thought to put them in a baked blueberry donut -- can't wait to try this soon!
Kathryn
You gotta try them, Michelle!
Ana F.
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
I hope you love them, Ana! They're a hit in this house.
Tara
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
That glaze! So much better than blueberry muffins!
Kathryn
Isn't it so good?! And so easy, too. Thanks for the feedback!
Mel
Can you use frozen blueberries?
Kathryn
Yes! You sure can! Many readers have let me know they turn out delicious!
STEPHANIE
I have a mini silicone donut pan. Do you if I should adjust the temperature and cut the bake time?
Kathryn
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
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
I love how you've adapted the recipe! Thanks so much for leaving your feedback, Beth!
Kim
I would love if these could be made in a bundt pan. Any suggestions on tweeking your recipe to make this work?
Kathryn
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
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
Thanks so much for leaving your feedback! I'm so glad you loved them!
Kristen Mastel
Okay, dough needed more flavor... maybe vanilla extract or lemon zest in the dough too.
Kathryn
I'm sorry these didn't hit the mark, Kristen. Thank you for the feedback though.
Jenn L
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
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
Can you use the same measurements for mini donut maker?
Kathryn
Absolutely! I bet this would work just fine -- but you probably wouldn't want to use massive blueberries.
Freeziadin
Do u not put yeast?
Kathryn
No yeast involved!
Stacie McCain
Delicious & easy! Definitely a keeper recipe ❤️ Took a pic but could find how to post 🤷
Kathryn
Thanks for sharing, Stacie!
Vanstemm23
Is the batter supposed to be so thick 🧐
Kathryn
The batter is decently thick -- about the consistency of brownie batter, I'd say.
Ginger
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
LOL Ginger! I love that you had to go overboard after trying them! Thanks so much for coming back to leave feedback!
PD
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
I'm sorry you didn't care for them, PD. Thanks for trying them and leaving your feedback.
Nicole
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
Instruction# 4 is incomplete. Can you finish it? Also, can I freeze with the glaze on it?
Kathryn
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.