I don’t often buy myself new baking supplies and tools because 1. they can be hard to come by here in Norway and 2. they’re often pretty expensive. But while we were back in the US, I decided to gift myself a doughnut pan (among many other baking related things… in fact, I may have made up for an entire year of not purchasing that kind of stuff… maybe…). I had meant to give it a try while we were there, but between all of the other baking, traveling, visiting friends and family, I just never got around to it. However, this morning we woke up (very early, because we’re still jet-lagged) to a grey, somewhat cold day here in Norway. What a perfect day to crank up my oven and brighten the day with my first batch of homemade baked doughnuts!
Baked Blueberry Doughnuts
Makes 8 doughnuts
For the blueberry doughnuts:
1 cup all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/3 cup granulated sugar
1/4 tsp. ground nutmeg
2 tbsp. (30 grams) butter, melted
1 egg
1/2 cup whole milk
1 tsp. vanilla extract
1/3 cup blueberries, frozen or fresh
2 tbsp. blueberry jam
For the vanilla glaze:
2 cups powdered sugar
1/4 cup milk
1 tsp. vanilla extract
Start by preheating your oven to 350*F (175*C) and greasing your doughnut pan. In a medium-sized bowl, stir together your dry ingredients for the doughnuts (flour, sugar, baking soda and powder, and nutmeg). In a separate bowl, whisk together your wet ingredients (milk, egg, and vanilla extract). Whisk your wet ingredients into your dry ingredients until the batter is smooth and lump-free. Gently fold in your blueberries and blueberry jam with a spatula. Pour the batter into your greased doughnut pan (fill each cup about 3/4 of the way full), and bake for 9-10 minutes or until a toothpick inserted into the doughnuts comes out clean.
To make the glaze, whisk together all your glaze ingredients (the powdered sugar, milk, and vanilla extract) in a small saucepan over low heat until smooth. You don’t have to heat the glaze, but it will give it a nice, crisp finish if you do. Gently dip your cooled doughnuts into the glaze, and set aside on a cooling rack to harden. Be sure to hold on both the inside and outside of the doughnut while you’re dipping and pulling it out, otherwise it may just break under the weight/pull of the glaze.
These doughnuts are best if enjoyed the same day, but any leftovers (You have leftovers?! How do you have leftovers?!) can be stored in an airtight container for several days.
Now wasn’t that easy! Baking doughnuts was certainly easier than I thought it was going to be (I don’t know why I thought they would be difficult but I did…) and they sat on my list of things to bake for quite a while. What’s on your list of things you’ve been dying to bake but haven’t had a chance to yet?
Happy baking!
Recipe adapted from Sally’s Baking Addiction
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!
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. 🙂
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! 😉
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. 😉
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)
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. 🙂
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
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. 🙂
These look so very good…….
Thank you! 🙂
OMGosh…these look so yummy and I wish I could grab one off my screen and eat it for breakfast right now!!
Thanks for sharing! Pinning it!
Someone should get on that screen sampling technology! 😉
They look so yummy! I think I will have to shop for a donut form so I can try them.
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!
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 🙂
Aren’t blueberries the best?! 🙂 And the baked ones are so yummy with a fraction of the guilt. 😉
Hi, this recipe looks delicious! I was just wondering when to add the melted butter? Maybe I just miss it. Thanks
The melted butter goes in with the wet ingredients. And I’ll double check and make sure that’s in the instructions. 🙂
These donut are so gorgeous. <3
Thank you! 🙂