Baked Blueberry Doughnuts
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Baked Blueberry Doughnuts

Baked Blueberry Doughnuts



I've been waiting for months to share this crazy good recipe with you. I created it -- along with three other "Mommy and Me" recipes, Breakfast Smiley Face, Happy Eggs and Mix-It-Up Muffins -- for Parents Magazine and have been anxiously waiting for this month's issue to hit newsstands to post it here.

Because most doughnuts are fried, they deservedly get a bad rap from a health standpoint. But being a longtime doughnut lover I've come up with several healthful baked versions over the years so that I don't have to deprive my kids (or myself) of them. I can't tell you how many of these Whole Wheat Blueberry Doughnuts I've made since perfecting the recipe. I often make two dozen at a time, putting four aside for us to eat and freezing the rest for future needs. Since unveiling them for my kids, it's earned a top spot on their list of most requested things for breakfast. I happily oblige them as all it requires of me as I'm racing around the house getting everything ready is taking two from the freezer and popping them into the toaster for a few minutes. Voila, breakfast is served!

Baked Blueberry Doughnuts  (makes 10 doughnuts )

  • Prep Time: 10 mins,
  • Cook Time: 14 mins,
  • Rating:
    Rate this recipe
I've been waiting for months to share this crazy good recipe with you. I created it -- along with three other "Mommy and Me" recipes, Breakfast Smiley Face, Happy Eggs and Mix-It-Up Muffins -- for Parents Magazine and have been anxiously waiting for...


  • 1 1/4 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup white sugar
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries


  1. 1. Preheat oven to 375° F.
  2. 2. In a bowl, whisk together the flour, baking powder, and salt and set aside.
  3. 3. In a standing mixer (or bowl using a hand mixer), cream together the butter and sugar.
  4. 4. Add the egg, buttermilk and vanilla and combine.
  5. 5. Add the flour mixture to the butter/sugar mixture and mix until just combined.
  6. 6. Gently fold in the blueberries.
  7. 7. Spoon into greased and floured donut pan, filling ¾ full.
  8. 8. Bake for 14 minutes, or until the tops spring back when lightly pressed.
  9. 9. Cool and lightly dust with powdered sugar.

Accompaniments: powdered sugar

Baked Blueberry Doughnuts

Nutrition Information

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  1. Laura

    July 23, 2015 at 7:47 am

    Can you make these into donut holes using a cake pop pan?

    • C. McCord

      July 27, 2015 at 8:31 am

      I haven;t tried that, but I think it would work!

  2. Prya

    May 6, 2015 at 9:42 am

    Hello weelicious, this is my first time making donuts, this dough seems very thick that I couldn’t even pour thr batter, is this the correct consistentcy for the donut? Appreciate your help

  3. Rebecca

    December 16, 2014 at 4:20 pm

    Thanks for this recipe! Is it ok to use non homogenized (but pasteurized) buttermilk?! It’s all my grocery store has! Thank you!

  4. Victoria

    November 22, 2014 at 5:52 pm

    could I use honey instead of sugar

  5. Kristin

    October 14, 2014 at 6:47 am

    These look so yummy! Thanks for posting. I do not have a doughnut pan but I do have a doughnut maker, anyone know if that will work?

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  11. Tara

    September 24, 2014 at 10:41 am

    Would you by any chance know if there is an adjustment of this recipe for high-altitude baking?

  12. GAinFL

    July 18, 2014 at 9:15 am

    Can I freeze these as well as the other doughnut recipes on your site? I love to have something quick and easy for the kids breakfast and/or lunch.

    • Catherine McCord

      July 18, 2014 at 10:07 am

      Yes! They’re great for freezing! I freeze them in a single layer for about 30 minutes, then transfer to a labeled freezer bag, and keep them for up to 4 months.

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  14. Rachel

    April 4, 2014 at 6:47 am

    I just wanted to tell you how much I appreciate this recipe! I use it to make muffins and it is the only muffins I make now!

    I do change it a little. I use oil instead of butter and I use brown sugar instead of white, and I use only 1/3 cup instead of 1/2. When someone can make such changes and still have an awesome result, you know you have a gem of a recipe!

    Thank you!

  15. zoeleeang

    January 7, 2014 at 8:17 pm

    Oops, forget it. I just realized that question has already been answered!

  16. zoeleeang

    January 7, 2014 at 8:16 pm

    My son adores these donuts! I like to try to buy organic blueberries, but they are very expensive right now. Would frozen organic blueberries work as well?

  17. Jamie

    January 5, 2014 at 5:09 pm

    We have been using this recipe since school started in the fall, and we love it. We have used all kinds of berries and they are so good. It’s my 6 yr old daughter’s favorite breakfast with a smoothie and she is good to go for the day.

  18. Sydney

    October 2, 2013 at 10:53 am

    Would one able to use another fruit other than blueberries? Say raspberries? My grocery store was all out of blueberries and I was looking forward to trying these.

    • catherine

      October 2, 2013 at 11:13 am

      Definitely raspberries! I think blackberries would work, too!

  19. Niran

    August 19, 2013 at 1:00 pm

    I made these donuts the other day but they taste more like muffins. Is there any reason you didn’t use yeast in the ingredients which is traditionally used in donuts whether you bake them or fry them? thanks

  20. Clovis

    August 2, 2013 at 7:13 pm

    tried baking yest.
    taste a bit like muffin. is it the right texture?

  21. clovis

    August 1, 2013 at 9:10 pm

    Can i use plain four instead of wheat flour?

    • catherine

      August 2, 2013 at 2:45 pm

      Yes you can!

  22. Pam Foss

    July 13, 2013 at 8:19 pm

    I would like to join your mail ion list

  23. Lisa | With Style and Grace

    June 20, 2013 at 11:31 am

    oh i would love a plate of these for breakfast right now!

  24. Kasey

    June 19, 2013 at 11:28 pm

    These are right up my alley! Always looking for new ways to put my donut pan to use :)

  25. Retta

    June 10, 2013 at 12:59 pm

    I made these as muffins since I don’t have a donut pan. It took about 18 minutes and they are, no sorry, they WERE so good. They are already gone! I’m thinking of dropping a little chunk of cream cheese on each one next time before baking. Mmmmm

  26. Carla @ Gluten Free Recipe Box

    June 9, 2013 at 9:24 pm

    Blueberry donuts! What a great idea!

  27. napendatz

    June 8, 2013 at 9:13 pm

    I do not have unsalted butter. What adjustment can I make in order to use regular butter? Just leave out the salt? Thanks!

    • Melissa

      February 3, 2014 at 2:10 am

      What a great website! I just want to make sure I’m rnaeidg the chart correctly so I sign up for the right color. I am in Greenville/Spartanburg area of SC. I believe I am in the Green which would be May 6th??

    • catherine

      June 10, 2013 at 4:26 pm

      Reduce the salt by about half!

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  31. Sherry

    June 6, 2013 at 4:26 pm

    I made these today and they are SUPER yummy and not too sweet. My son asked if we can put chocolate chips in them, so I doubled the recipe and split the mix in half. Half with fresh blueberries and half with chocolate chip. I used a Mini Doughnut Pan from Williams Sonoma and baked them for 8 minutes at 370. Perfect! I also used a Mini Muffin Tin and baked them for 12 minutes at 370 and they came out great. Definitely will make again. My 3.5 year old loved helping me. We made so much that I’m bringing them to his preschool for their snack tomorrow.

  32. Kala

    June 6, 2013 at 12:58 pm

    Any thoughts on doing these gluten free?

  33. Meredith S

    June 6, 2013 at 8:43 am

    This sounds great. I am going to try to make this dairy free with some substitutes. I love your recipes, but I’d love even more to see some dairy free recipes!

    • Mary Beth

      June 17, 2013 at 3:47 pm

      How did the dairy free version turn out? I have a dairy allergic little one as well.

  34. Nikita

    June 5, 2013 at 11:50 pm

    These are absolutely delightful, as is making them! My two and a half year old daughter and I had a blast whipping these up. Well done:)

  35. Serene

    June 5, 2013 at 10:41 pm

    These look great! Would I be able to leave out the egg (egg allergies). And what would you suggest as a replacement?

    Thanks for sharing the recipe!

    • catherine

      June 6, 2013 at 11:19 am

      I haven’t tried an egg replacer in this recipe, but I’ve heard that many people have success with a Flax Egg in baked goods. 1 tablespoon ground flax plus 3 tablespoons water = 1 large egg. Let the mixture sit for a few minutes before adding to the recipe.

      • Serene

        June 6, 2013 at 10:39 pm

        Thanks Catherine! Much appreciated :)

      • Lacrima Cosnean

        June 6, 2013 at 2:31 pm

        Thanks for the egg substitute idea with flax , I will try it out

  36. TrishInFL

    June 5, 2013 at 6:56 pm

    These look great, I can’t wait to try them!

  37. Rachel

    June 5, 2013 at 5:41 pm

    Katherine btw I love all your recipes u are really good :)

  38. Rachel

    June 5, 2013 at 5:38 pm

    Can I use muffin tray instead of donut one and can I use regular milk instead?

    • Rachel

      August 23, 2013 at 7:16 pm

      My grandmother was an award winning baker and she taught me to use 1 Tbsp of vinegar or lemon juice to 2/3 cup of regular milk as a substitute for buttermilk. I tend to use vinegar in savoury recipes and lemon juice in sweet recipes.

    • catherine

      June 6, 2013 at 11:19 am

      yes and yes!

  39. Jill I

    June 5, 2013 at 5:05 pm

    Any way to make these without a donut pan?

    • Lynn

      June 12, 2013 at 9:38 pm

      You could cover wooden dowels (or wooden clothes pins) with foil and insert them into the middle of each muffin tin to get the donut hole. I just bought some clothes pins to try it but haven’t made them yet…just saw the idea on another website.

      • Lynn

        June 13, 2013 at 4:06 pm

        Just tried making these with wooden clothes pins covered in foil. It didn’t work – they wouldn’t stand up. I then covered my son’s blocks and used them for 2 muffins. It worked but really the plain muffin tin would be fine. These were just like blueberry muffins to me…not like donuts…but still tasty.

  40. Jessy

    June 5, 2013 at 2:03 pm

    These look great, can’t wait to try them! Any chance you know of a good yeast donut recipe that uses wheat flour? My weakness is jelly-filled donuts, and those are always made with the yeast donuts.

    • catherine

      June 5, 2013 at 2:14 pm

      I’ll have to work on that!

  41. Tanya

    June 5, 2013 at 1:35 pm

    I made these the day after my Parents’ Mag came. A friend posted a photo on FB that she had as well. Big hit with all the kids

  42. charsiubau

    June 5, 2013 at 1:04 pm

    Time to use my donut pan again :) Thanks for the recipe!

  43. Samantha Hooper

    June 5, 2013 at 12:52 pm

    What kind of donut pan do you use?

  44. Catherine

    June 5, 2013 at 12:33 pm

    YES! I have been waiting for this recipe ever since you mentioned it was being posted in Parents magazine. I am making this today. Thank you so much!

    • Catherine

      June 5, 2013 at 2:37 pm

      I just made these and they are great! Easy to make, baked in 14 min and taste delicious.

  45. Amanda

    June 5, 2013 at 11:33 am

    My kids consistently turn their noses up to donuts that have buttermilk in them. Can I just use regular milk? Does it matter what % milkfat it has? Thanks!!

  46. Jennifer

    June 5, 2013 at 11:17 am

    Can honey be substituted for the white sugar?

    • Jen

      June 10, 2013 at 6:33 am

      Am I able to use agave nectar or honey instead of white sugar?

      • Manuel

        February 4, 2014 at 1:23 am

        For me it was all about a peanut butetr sandwich with beef flavoured crisps stuffed in there. Preferably Hoola Hoops (classic British crisps, highly recommended if you can get your hands on them!)

  47. Ida

    June 5, 2013 at 10:25 am

    Can I use frozen berries, and if so, how much ?

    • catherine

      June 5, 2013 at 2:31 pm

      You could use frozen berries. Use the same amount, keep them frozen when you mix them, and very gently fold them into the batter to avoid bleeding!