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.
Keyword: baked donuts, homemade donuts
½cuplight brown sugar, packed
½cupbuttermilk (OR yogurt OR sour cream)
2Tablespoonsunsalted butter, melted
For the glaze:
½tsppure vanilla extract
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
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!
Storage InstructionsIf not eating right away, store donuts in an airtight container BEFORE glazing to ensure they don't get soggy. Glaze them a few minutes before eating. Donuts will store for 2-3 days but best eaten the day of.