Description

These homemade blueberry donuts are soft, fluffy, and bursting with fresh blueberry flavor. Baked instead of fried, they are a healthier alternative while still being incredibly delicious. The simple glaze adds a touch of sweetness, making them perfect for breakfast, brunch, or a sweet snack. Whether you use fresh or frozen blueberries, this easy recipe ensures you get bakery-quality donuts every time!

Ingredients

Scale

Ingredients

For the Donuts:

2 cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup buttermilk (or plain yogurt)
2 large eggs
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (do not thaw if frozen)

For the Glaze:

1 cup powdered sugar
2 tablespoons blueberry puree (blend fresh or frozen blueberries)
½ teaspoon vanilla extract
1–2 tablespoons milk (adjust for desired consistency)

Instructions

Preheat the oven – Preheat your oven to 350°F (175°C) and grease a donut pan to prevent sticking.
Mix the dry ingredients – In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Prepare the wet ingredients – In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Combine the mixtures – Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the blueberries – Toss the blueberries with a little flour to prevent sinking, then gently fold them into the batter.
Fill the donut pan – Spoon or pipe the batter into the greased donut molds, filling each about ¾ full.
Bake the donuts – Place the pan in the oven and bake for 12-15 minutes, or until the donuts spring back when touched.
Cool the donuts – Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Make the glaze – In a bowl, whisk together powdered sugar, blueberry puree, vanilla extract, and milk until smooth.
Glaze the donuts – Dip the tops of the cooled donuts into the glaze, then set them back on the wire rack to let the glaze set.

Notes

If you don’t have buttermilk, you can make a substitute by mixing ½ cup milk with 1 teaspoon lemon juice or vinegar. Let it sit for 5 minutes before using.
For extra flavor, add ½ teaspoon of cinnamon or lemon zest to the batter.
If using frozen blueberries, do not thaw them before adding to the batter to prevent excess moisture.
Store leftover donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Prep Time: 10
Cook Time: 15
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: blueberry donut, baked donuts, homemade donuts, breakfast donuts, easy donut recipe, blueberry dessert