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 7 votes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 doughnuts
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes

Equipment

  • donut pan
  • hand mixer or stand up mixer

Ingredients  

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.

Nutrition

Calories: 106kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 149mg | Potassium: 41mg | Fiber: 1g | Sugar: 10g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
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. 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

  2. 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??

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

  4. 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.

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

  6. 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!

  7. 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:)

  8. 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.

  9. 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!

  10. 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.

Comments are closed.

5 from 7 votes (7 ratings without comment)