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.
Servings: 12 doughnuts
Calories: 106kcal
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.
Notes
-
- Toss blueberries in flour before folding them in to keep them from sinking to the bottom.
- Don’t overmix the batter—it keeps the doughnuts tender.
- Use a piping bag or zip-top bag with the corner cut out to neatly fill your doughnut pan.
- Let them cool fully before glazing or dusting so it sticks nicely.
- Storage: In an airtight container at room temperature for up to 2 days. After that, I recommend freezing.
- To Freeze: 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.
- No buttermilk? Use regular milk, or make your own by mixing 1/2 tablespoon of vinegar or lemon juice into 1/2 cup of milk. Let it sit for 5 minutes before using in your batter.
- Need an egg-free version? Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested) for a egg-free swap.
- No doughnut pan? These work great as muffins—just bake in a greased or lined muffin tin at 375°F for 18–20 minutes!
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