Easy Baked Blueberry Donuts
These Easy Baked Blueberry Donuts are soft, fluffy, and bursting with juicy blueberries. Made without frying, this baked blueberry donut recipe is lighter, easy to prepare, and ready in under 30 minutes. Perfect for breakfast, brunch, or a sweet snack, these homemade donuts deliver bakery-style flavor with simple ingredients.
Ingredients
- Main Ingredients:
- 1½ cups all-purpose flour
- 1 cup fresh or frozen blueberries do not thaw if frozen
- ½ cup granulated sugar
- 2 large eggs
- ½ cup milk
- ¼ cup melted butter or neutral oil
- Leavening & Flavor:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Optional: ½ teaspoon lemon zest
- Optional Glaze:
- 1 cup powdered sugar
- 1 –2 tablespoons milk
- Splash of vanilla extract
- Pantry Staples:
- Nonstick spray
Instructions
- Preheat Oven:
- Preheat oven to 350°F.
- Lightly grease a donut pan with nonstick spray.
- Mix Dry Ingredients:
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In a separate bowl, whisk sugar and eggs until smooth.
- Add milk, melted butter, and vanilla extract. Mix well.
- Combine Batter:
- Stir wet ingredients into dry ingredients until just combined.
- Toss blueberries lightly in a small amount of flour, then gently fold into batter.
- Fill Pan:
- Spoon batter into a piping bag or zip-top bag.
- Pipe batter into donut cavities, filling about ¾ full.
- Bake:
- Bake for 12–15 minutes, until donuts spring back lightly when touched.
- Cool in pan for 5 minutes, then transfer to a wire rack.
- Glaze (Optional):
- Whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle over cooled donuts.
Notes
- Do not overmix batter to keep donuts tender.
- Toss blueberries in flour to prevent sinking.
- Check at 12 minutes to avoid overbaking.
- Store in airtight container up to 3 days.
- Freeze up to 2 months for longer storage.
- Glaze after reheating for best texture.