Name: Baked Blueberry Donuts
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/3 cup granulated sugar; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 cup buttermilk (or milk + 1/2 tsp vinegar); 1 egg; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 1/2 cup fresh or frozen blueberries (if frozen, do not thaw); 1 cup powdered sugar; 1–2 tablespoons milk; 1/4 teaspoon vanilla extract

Why You’ll Love This Recipe

These donuts are one of my favorites because they’re baked, not fried—so they’re a little lighter but still moist and flavorful. I like that I can whip up a batch in under 30 minutes, and they’re easy to customize with glazes or toppings. Plus, blueberries add natural sweetness and a pop of color that make them feel extra special.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Sugar
Salt
Egg
Milk
Vanilla extract
Melted butter or oil
Fresh or frozen blueberries
Powdered sugar (for glaze)
Lemon juice or milk (for glaze)

directions

I preheat the oven to 375°F (190°C) and grease a donut pan.
In a mixing bowl, I whisk together the flour, baking powder, sugar, and salt.
In another bowl, I combine the egg, milk, melted butter, and vanilla extract.
I stir the wet ingredients into the dry just until combined.
I gently fold in the blueberries, being careful not to overmix.
I spoon the batter into the prepared donut pan, filling each cavity about ¾ full.
I bake for 12–15 minutes, or until the donuts are golden and a toothpick comes out clean.
I let them cool in the pan for a few minutes before transferring to a wire rack.
Once cool, I mix powdered sugar with a splash of lemon juice or milk and drizzle it over the top.

Servings and timing

This recipe makes 6–8 donuts.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add a bit of lemon zest to the batter for a citrusy kick. I’ve also used almond extract in place of vanilla for a different flavor. For a crunchy topping, I sprinkle coarse sugar or a light streusel over the batter before baking. If I want to go all out, I dip the cooled donuts in a blueberry glaze made with mashed berries and powdered sugar.

storage/reheating

I store the donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, I microwave them for 10–15 seconds to soften them slightly. If frozen, I thaw them at room temperature and glaze just before serving.

FAQs

Can I use frozen blueberries?

Yes, I often use frozen blueberries—just don’t thaw them before adding to the batter to avoid bleeding color.

What if I don’t have a donut pan?

I use a muffin pan instead and bake them as donut muffins. They taste just as great.

How do I keep the blueberries from sinking?

I toss them in a little flour before folding them into the batter. It helps distribute them more evenly.

Can I make these gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with good results. The texture stays moist and tender.

Are these donuts overly sweet?

No, they’re lightly sweet on their own. I adjust the glaze if I want them sweeter, but they’re balanced enough for breakfast or dessert.

Conclusion

Baked Blueberry Donuts are a quick, wholesome treat I love making any time of year. They’re easy, flavorful, and don’t require any frying. Whether I’m baking for my family, brunch guests, or just myself, these donuts bring a touch of sweetness and comfort to the day.