These Baked Blueberry Doughnuts are a doughnut (and berry!) lovers dream come true! Make a batch of these to have for a snack, dessert or even breakfast. 

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When it’s berry season at the farmers’ market, our eyes light up! Seeing row after row of fresh strawberries, raspberries and of course the star of today’s recipe, blueberries, makes our hearts absolutely soar! I have to buy extra berries every week just for snacking while we shop or Gemma will eat them all before we get home. We’re that berry obsessed!! I wanted to come up with a sweet treat using blueberries this week, so this Baked Blueberry Doughnuts recipe was the ticket!

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Because most doughnuts are fried, they naturally get a bad rap from a health standpoint. But being a longtime doughnut lover, I’ve come up with several healthier baked versions like Baked Pumpkin DoughnutsBaked Chocolate Cinnamon DoughnutsCrumb Cake Muffin DonutsLemon Pound Cake Mini Doughnuts and even Air Fryer Donuts 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 Baked Blueberry Doughnuts I’ve made since perfecting this recipe. 

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I often make two dozen of these at a time, putting five aside for each of us to eat and then 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 as all it requires from me is taking three out of the freezer and popping them into the toaster for a few minutes. Voila, breakfast is served! Perfect for busy mornings when you’re racing around getting everything ready!

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These Baked Blueberry Doughnuts also make a great after school (or summer camp) snack that kids will absolutely adore! The texture of these doughnuts is more cake like which makes it feel like an extra special treat. Plus, the blueberries get even sweeter after they’re baked and taste out of this world! 

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Want to turn these delicious doughnuts into something even more special and sweet? You can make a very simple glaze to add on top if your heart desires. Combine 1 cup powdered sugar, 2-3 tablespoons of milk (depending on how thick you want the glaze) and a dash of vanilla extract. Dip the tops of the doughnuts into the glaze and people will be hard pressed to decide if these are homemade or from your local doughnut shop! 

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Make a batch of these Baked Blueberry Doughnuts soon! They’re the perfect breakfast treat to enjoy with your morning cup of coffee. 

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Baked Blueberry Doughnuts

These Baked Blueberry Doughnuts are a doughnut (and berry!) lovers dream come true! Make a batch of these to have for a snack, dessert or even breakfast. 
5 from 4 votes
Course: Breakfast, Dessert
Servings: 12 doughnuts
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes

Equipment

  • donut pan
  • hand mixer or stand up mixer

Ingredients  

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • powdered sugar, for dusting

Instructions 

  • Preheat oven to 375° F.
  • In a bowl, whisk together the flour, baking powder, and salt and set aside.
  • In a standing mixer (or bowl using a hand mixer), cream together the butter and sugar.
  • Add the egg, buttermilk and vanilla and combine.
  • Add the flour mixture to the butter/sugar mixture and mix until just combined.
  • Gently fold in the blueberries.
  • Spoon into greased and floured donut pan, filling ¾ full.
  • Bake for 14 minutes, or until the tops spring back when lightly pressed.
  • Cool and lightly dust with powdered sugar.
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. 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

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

  3. 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?

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

  5. 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.

  6. 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.

  7. 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!

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

  9. 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?

  10. 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.

  11. 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.

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

  13. These are right up my alley! Always looking for new ways to put my donut pan to use 🙂

  14. 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

  15. 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??

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

  17. 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.

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

  19. 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!

  20. 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:)

  21. 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.

  22. 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!

  23. 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.

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

  25. 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.

  26. 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.

  27. 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

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

  29. 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!

  30. 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!!

  31. 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!

Comments are closed.