Blueberries are always popular in baked goods, and these addictive blueberry donuts are no exception. While these donuts are different from the yeasted, deep fried donuts that you are probably familiar with, these baked blueberry donuts are wonderful in their own right. These are baked cake donuts that, as you can imagine, are more like cupcakes or muffins than the yeasted variety.
This was inspired by our raspberry and white chocolate muffins on this site. We loved the berries in those muffins and wanted to make a glazed cake donut version with blueberries to share with you. We couldn't stop there either. We ended up using this recipe as inspiration for these eggless blueberry muffins. We hope you love these donuts!
❤️ Reasons to Love This Recipe
- They're make ahead friendly. I don't know about you, but I certainly won't complain when the freezer is stocked with some delicious homemade blueberry donuts!
- They're delicious! I think this goes without saying, but these guys are made even more so by crushing some blueberries and stirring them into the batter then adding even more whole blueberries. Double the blueberry flavor = double the 💓!
- They're a crowd favorite. Take a few of these to your next brunch gathering and be prepared for many compliments.
- 1 cup all-purpose white flour.
- ½ teaspoon baking powder. Double acting.
- ⅛ teaspoon baking soda. Reacts with the buttermilk to help these donuts to rise.
- ¼ teaspoon salt.
- ¼ cup buttermilk. Necessary to react with the baking soda to make the donuts rise in the oven. If you don't have buttermilk on hand add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup and add enough regular milk to make ¼ cup.
- ½ cup granulated sugar. Adds flavor and sweetness.
- ½ teaspoon vanilla extract. Adds flavor.
- 1 large egg. Acts as a binding and leavening agent. To make an eggless version of this recipe, simply substitute ¼ cup plain Greek yogurt.
- 1 tablespoon unsalted butter. Melted and cooled.
- ½ cup blueberries. You can use fresh or frozen. If using frozen, measure out ¾ cup.
See recipe card below or our apple scones recipe for ingredient details for the glaze.
Step 1. Preheat oven to 400 F (204 (C).
Step 7. Spoon mixture into a piping bag fitted with a large round tip (tip #1A - about ½ inch diameter).If you don't have a piping bag and tip, you can instead add the batter to a gallon zip lock food storage bag, seal it, and snip off one corner with scissors.
Step 9. Bake for 20-25 minutes or until a toothpick inserted toward the center comes out clean. Oven temperatures vary so begin to check for doneness at 20 minutes.
Step 10. Let cool in pan for several minutes. Then invert donuts onto a wire rack to cool.
See recipe card below or our recipe for apple scones for optional glaze instructions.
- Sugar Free - Substitute Swerve products for the sugar used in this recipe: Swerve granulated sugar and Swerve brown sugar. (affiliate links).
- Buttermilk - if you don't have buttermilk on hand you can substitute regular milk, but you will need to add a teaspoon of white vinegar or lemon juice to it.
- Gluten Free - You can make this recipe gluten free by substituting gluten free flour for the all purpose flour. We recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour (affiliate link).
- Blueberry glazed donut - add the optional glaze to make glazed donuts.
- Lemon blueberry donuts - add 1 tablespoon of lemon zest to the batter. See our post for lime scones for information on how to zest citrus.
- Large bowl.
- Mesh strainer. Used to sift the dry ingredients.
- Blender. Used to mix the wet ingredients. You can use a medium bowl and electric mixer insted.
- Medium bowl. Used as an alternative to the blender.
- Electric mixer. Used as an alternative to the blender.
- 6 well donut pan.
- Large round #1A piping tip (½ inch diameter). A piping tip is helpful for piping the batter into the pan. Don't worry if you don't have one. You can add the batter to a zip seal food storage bag and snip off the corner.
- Piping bag. See note above.
Store any leftover donuts in an airtight container. They will keep in the refrigerator for up to a week. To freeze, place them in a freezer bag. They will keep in the freezer for up to three months.
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- 1 cup all-purpose white flour
- ½ teaspoon baking powder Double acting.
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup buttermilk
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 1 tablespoon unsalted butter Melted and cooled.
- ½ cup blueberries You can use fresh or frozen. If using frozen, measure out ¾ cup.
- 1⅓ cup powdered sugar Powdered sugar is also known as confectioner's sugar.
- 2 tablespoons unsalted butter Melted
- 1½ tablespoon heavy cream You can substitute whole milk.
- ½ teaspoon vanilla extract
- Preheat oven to 400 F (204 C).
- Using a fine mesh strainer, sift flour, baking power, baking soda, and salt into a large bowl. Set aside.1 cup all-purpose white flour, ½ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon salt
- Add buttermilk, sugar, vanilla, egg, and butter to a blender and blend on low speed for about 30 seconds. Alternatively, you can add these ingredients to a medium bowl and whisk or mix with an electric mixer until frothy.¼ cup buttermilk, ½ cup granulated sugar, ½ teaspoon vanilla extract, 1 large egg, 1 tablespoon unsalted butter
- Pour wet ingredients into dry and stir until no flour streaks remain. Do not overmix.
- Add ¼ cup of the blueberries to a small bowl and carefully crush with the back of a fork. Take care because the juice tends to splatter. If using frozen blueberries, measure out a little more than ¼ cup, thaw, then crush.Stir crushed blueberries into the batter.½ cup blueberries
- Gently fold remaining blueberries into the batter.If using frozen berries, keep frozen.
- Spoon mixture into a piping bag fitted with a large round tip (tip #1A - about ½ inch diameter).If you don't have a piping bag and tip, you can instead add the batter to a gallon zip lock food storage bag, seal it, and snip off one corner with scissors.
- Spray donut pan with baking spray. Pipe batter into donut cavities, filling each about ¾ full. Two turns inside each cavity should be enough.
- Bake for 20-25 minutes or until a toothpick inserted toward the center comes out clean. Oven temperatures vary so begin to check for doneness at 20 minutes.
- Let cool in pan for several minutes. Then invert donuts onto a wire rack to cool.
- In a small shallow bowl, combine powdered sugar, butter, cream, and vanilla extract. Thin as necessary with more cream.1⅓ cup powdered sugar, 2 tablespoons unsalted butter, 1½ tablespoon heavy cream, ½ teaspoon vanilla extract
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.