Can I use frozen blueberries?

Yes, you can use frozen blueberries. However, do not thaw them before using. Toss them in flour while still frozen to prevent excess moisture from turning your donuts soggy.

Can I make these donuts gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to add a little extra baking powder (about 1/4 teaspoon more) to compensate for the gluten-free flour.

Can I use a different type of milk?

Yes, you can use any type of milk you prefer, such as almond milk, soy milk, or oat milk. However, the buttermilk adds a unique tang and tender crumb, so if you're substituting, consider adding a teaspoon of lemon juice to your milk for a similar effect.

Do I have to use a donut pan?

While a donut pan gives you the classic donut shape, you can also bake these as muffins. Simply fill muffin tins about 3/4 full and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Baked Blueberry Donuts – Easy Homemade Recipe

Description

These Baked Blueberry Donuts are soft, cakey, and bursting with juicy blueberries. Lightly glazed for the perfect sweet finish, they’re a delightful way to brighten your morning.

Ingredients

Scale

1 3/4 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk (or 1/2 cup milk + 1/2 teaspoon vinegar, let sit for 5 minutes)
1/4 cup unsalted butter, melted
1 large egg, lightly beaten
1 teaspoon vanilla extract
1 cup fresh blueberries, lightly tossed in 1 tablespoon flour
Glaze:
1 cup powdered sugar
2–3 tablespoons milk or lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Grease a donut pan with cooking spray.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together buttermilk, melted butter, egg, and vanilla.
Pour wet ingredients into dry ingredients and gently fold until just combined. Do not overmix.
Fold in flour-coated blueberries carefully.
Transfer batter to a piping bag or zip-top bag, snip corner, and pipe into donut pan cavities, filling 3/4 full.
Bake 10-12 minutes, or until a toothpick inserted comes out clean.
Cool donuts in pan for a few minutes, then transfer to wire rack.
Whisk together powdered sugar and milk or lemon juice until smooth to make glaze.
Dip cooled donuts into glaze or drizzle over tops.
Let glaze set before serving. Enjoy!

Notes

For best results, use fresh blueberries tossed in flour so they don’t sink. Sprinkles on the glaze are a fun option!

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Breakfast, Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 190
Sugar: 17g
Sodium: 120mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg