These moist, fluffy, cake-like baked blueberry doughnuts are a healthier and easier-to-make alternative to traditional fried doughnuts.
I'm never not on a doughnut kick (s'more doughnuts, sweet potato doughnuts, you name it!) and baked doughnuts particularly hit the spot.
But why should YOU make these doughnuts?
Baked doughnuts like these are a delicious and healthier alternative to traditional fried doughnuts.
Made with a moist, fluffy, cake-like batter dappled with juicy blueberries, these blueberry doughnuts are lower in fat and calories yet still satisfyingly sweet.
Topped with a simple glaze, they make a perfect treat for breakfast or dessert.
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Ingredients
These easy blueberry doughnuts are made with mostly pantry staples.
Below, you'll find a few thoughts and recommendations on some of the ingredients. A full list is available in the recipe card.
- Blueberries: These doughnuts are best made with fresh, ripe blueberries. If frozen's your only option, thaw the berries and drain off any excess liquid.
- Whole milk: Because of the higher fat content, whole milk makes for a moister doughnut.
- Nutmeg: I like to add just a little nutmeg because it gives these doughnuts a warm, slightly earthy flavor that's a nice contrast to the sweet blueberries and glaze.
All ingredients should be room temperature for easy, even distribution, which will ultimately lead to a fluffier doughnut.
How to make blueberry doughnuts
First, make the doughnuts.
Grease the doughnut pan(s).
Mix the dry ingredients in one bowl and wet in another. Whisk together until smooth and fold in the blueberries.
Fill pan cavities ¾ of the way full.
Bake at 350F for 9-11 minutes or until a toothpick comes out clean.
Gently turn out onto a cooling rack.
Second, make the glaze.
Combine all of the ingredients for the glaze in a small pot.
Cook over low-medium heat, stirring occasionally, until a crust starts to form.
Finally, glaze the doughnuts.
Dip the doughnuts in the glaze.
Optional: Stir a few teaspoons of jam into the leftover glaze and drizzle over the iced doughnuts.
Expert tips
- Doughnuts are easiest to remove from the pan while they’re still warm. Whenever the pan is cool enough to handle, simply turn it over and gently shake until the doughnuts come out.
- Removing stuck doughnuts: If you find your doughnuts are sticking to the pan, carefully run a butter knife around the edge, gently working it around the curved bottom.
- Avoid over-cooking the glaze as it can become too hard and thick. To do this, cook it over low heat and remove it promptly after a crust forms; if it over-cooks, add water in ½ teaspoon increments until it's usable.
- Why we cook the glaze: Cooking the glaze causes a chemical reaction resulting in a quick-hardening shell that locks in moisture. It also makes it easier to pack the doughnuts.
- Freeze for 10 minutes prior to glazing: Because these doughnuts are soft, they have a tendency to bend and sometimes break from the weight of the glaze. Freezing them avoids this by stiffening them.
- This recipe will make more glaze than you need because we want to keep the doughnuts from hitting the bottom of the pan, making the glaze blotchy.
Storage
Baked doughnuts are best eaten immediately or on the day they're made.
Leftovers can be stored in a paper bag or on a cooling rack covered with a clean kitchen towel. Whatever you do, don't refrigerate them or put them in plastic.
To revive them, microwave them in 5-second increments until soft.
More fruit-forward breakfasts
Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me make them better.
Recipe
Baked blueberry donuts
Moist, fluffy, cake-like baked blueberry doughnuts with a vanilla glaze.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 8-10
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Blueberry doughnuts:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅓ cup granulated sugar
- ¼ teaspoon ground nutmeg
- 2 tablespoons unsalted butter, melted
- 1 large egg, at room temperature
- ½ cup whole milk, at room temperature
- 1 teaspoon vanilla extract
- ½ cup blueberries
Vanilla glaze:
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- Optional: 1-2 teaspoons blueberry jam
Instructions
Baked doughnuts:
- Using vegetable shortening or pan release, grease 8-10 cavities of a doughnut pan(s).
- Stir together the dry ingredients (flour, sugar, baking soda, baking powder and nutmeg) in one bowl and the wet ingredients (butter, egg, milk) in another.
- Whisk the dry ingredients into the wet ingredients until lump free. Fold in the blueberries.
- Spoon the batter into the pan, filling the cavities approximately ¾ of the way full.
- Bake at 350F for 9-11 minutes, or until a toothpick inserted into the doughnuts comes out clean.
- Allow to cool until the pan is comfortable enough to handle, then turn the doughnuts out onto a cooling rack.
Glaze:
- Combine all of the ingredients for the glaze in a small pot. Cook over low-medium heat, stirring occasionally, until a crust starts to form.
- Remove the glaze from the heat and dip the cooled doughnuts in it.
- If the blueberries have settled primarily on one side, dip the other side in the glaze. The juice from the berries will prevent the glaze from sticking.
- Stir the glaze occasionally to keep a crust from forming between dips.
- Optional: Add 1-2 teaspoons of jam to the icing, stirring to combine.
- Drizzle over the doughnuts.
Notes
-
- Doughnuts are easiest to remove from the pan while they’re still warm. Whenever the pan is cool enough to handle, simply turn it over and gently shake until the doughnuts come out.
-
- Removing stuck doughnuts: If you find your doughnuts are sticking to the pan, carefully run a butter knife around the edge, gently working it around the curved bottom.
-
- Avoid over-cooking the glaze as it can become too hard and thick. To do this, cook it over low heat and remove it promptly after a crust forms; if it over-cooks, add water in ½ teaspoon increments until it's usable.
-
- Why we cook the glaze: Cooking the glaze causes a chemical reaction resulting in a quick-hardening shell that locks in moisture. It also makes it easier to pack the doughnuts.
-
- Freeze for 10 minutes prior to glazing: Because these doughnuts are soft, they have a tendency to bend and sometimes break from the weight of the glaze. Freezing them avoids this by stiffening them.
-
- This recipe will make more glaze than you need because we want to keep the doughnuts from hitting the bottom of the pan, making the glaze blotchy.
Update Notes: This post was originally published in July of 2014 but was republished with an updated format, photos and tips in May of 2023.
Laura@Baking In Pyjamas says
Visiting from Totally Talented Tuesdays. I love blueberries in baked goods, these doughnuts look great. I co-host Sweet and Savoury Sunday and would love for you to stop by and share this and other recipes with us. Have a great day!
The Simple, Sweet Life says
Aren't blueberries the best? They're totally my favorite. 🙂 Thank you for the invitation. I will definitely stop by and check it out on Sunday. 🙂
Erin {Delightful E Made} says
Hi Claire! Stopping by from Totally Talented Tuesday. Had to come check out these gorgeous doughnuts. Have pinned and will be sharing on FB later this morning! I totally want one this morning! 😉
The Simple, Sweet Life says
Thank you for the sweet comment and for sharing this post! I'd like one too, but unfortunately I already ate them all so... I guess it's cereal for me this morning. 😉
April says
Ugh, I seriously need to get a doughnut pan! These look soooo yummy... I wonder if it would work in a muffin pan... Either way, they're gorgeous and mouthwatering! 🙂
~April
(visiting from Foodie Friday)
The Simple, Sweet Life says
I think the recipe would generally work with a muffin pan as long as you adjusted for time. Honestly, baked doughnuts are very much like muffins in texture, so it probably wouldn't be that far off. 🙂
S.L. Payne says
These look amazing 🙂 My oldest is a blueberry maniac so I know these would be a hit! Where did you find your donut pan? I've made donuts before, but I fried them and I would much rather bake them since it is so much healthier. Thanks so much for sharing your recipe!
-S.L. Payne, uncommongrace.net
The Simple, Sweet Life says
Blueberries are pretty tasty so I can understand being a blueberry maniac. 🙂 The pan, specifically, is from Sur La Table, but it's a Wilton doughnut pan, so I'm sure you could find it other places as well. 🙂
Gia says
These look so very good.......
The Simple, Sweet Life says
Thank you! 🙂
Kelley says
They look so yummy! I think I will have to shop for a donut form so I can try them.
The Simple, Sweet Life says
I definitely think the doughnut pan was one of the best baking investments I've made in a while! 😀 We're getting so much use out of that thing!
Britney says
A girl after my own heart! I love these kind of doughnuts and now I have the recipe and they are baked which makes me want to eat more 🙂
The Simple, Sweet Life says
Aren't blueberries the best?! 🙂 And the baked ones are so yummy with a fraction of the guilt. 😉
Tanya says
Hi, this recipe looks delicious! I was just wondering when to add the melted butter? Maybe I just miss it. Thanks
The Simple, Sweet Life says
The melted butter goes in with the wet ingredients. And I'll double check and make sure that's in the instructions. 🙂
Jhuls says
These donut are so gorgeous. <3
The Simple, Sweet Life says
Thank you! 🙂