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.
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!
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 Doughnuts, Baked Chocolate Cinnamon Doughnuts, Crumb Cake Muffin Donuts, Lemon 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.
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!
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!
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!
Make a batch of these Baked Blueberry Doughnuts soon! They’re the perfect breakfast treat to enjoy with your morning cup of coffee.
Baked Blueberry Doughnuts
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.
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
Thanks for this recipe! Is it ok to use non homogenized (but pasteurized) buttermilk?! It’s all my grocery store has! Thank you!
could I use honey instead of sugar
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?
Would you by any chance know if there is an adjustment of this recipe for high-altitude baking?
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.
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.
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!
Oops, forget it. I just realized that question has already been answered!
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?
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.
Definitely raspberries! I think blackberries would work, too!
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.
I would like to join your mail ion list
oh i would love a plate of these for breakfast right now!
These are right up my alley! Always looking for new ways to put my donut pan to use 🙂