Baked Blueberry Donuts

Blueberry donuts baked instead of fried have become my go to treat for brunches and coffee dates at home They come together quickly without any special equipment and always get rave reviews for their tender crumb and juicy bursts of berries

I first made these when I wanted something sweet but lighter than classic donuts The best part is how the warm berries almost turn jammy in the oven making every bite taste special

Ingredients

• Melted regular or vegan butter: Gives these donuts a rich flavor and soft crumb Choose the best quality you can find for a buttery taste
• Milk: Dairy or plant based adds moisture and keeps the batter tender I love using oat milk for a naturally sweet taste
• Sugar: Balances the tart berries and creates a classic donut sweetness Opt for organic cane sugar if you can
• Baking powder and baking soda: Make the donuts rise and stay fluffy Always check they are fresh for best lift
• Vanilla extract: Brings warmth and deep aroma Real vanilla makes the flavors pop
• All purpose flour: Regular or gluten free holds everything together King Arthur gluten free blend works especially well for a soft texture
• Fresh or frozen blueberries: Add juicy bursts and natural color Pick plump berries that taste sweet on their own
• Powdered sugar: Forms the glaze for a crackly sweet finish Sift it before mixing to avoid lumps
• Extra milk: Thins the glaze just enough so it coats instead of runs Real vanilla in the glaze ties all the flavor together

Step-by-Step Instructions

Preheat and Prepare the Pan:

Set your oven to three hundred fifty degrees Grease your donut molds thoroughly Use a brush or paper towel to get into every corner so the donuts release easily

Mix the Wet Ingredients:

In a large mixing bowl combine melted butter milk your choice of type sugar baking powder baking soda and vanilla Whisk together until smooth and the sugar looks dissolved This ensures even flavor in each bite

Add the Flour:

Carefully spoon flour into your measuring cup and level it off before adding Fold in the flour with a spatula until just combined The batter should look only barely mixed which keeps the donuts tender

Fold in Blueberries:

Add blueberries gently to avoid breaking them up too much I use a lifting motion with a spatula so the batter stays light Try to distribute the fruit evenly for pretty donuts

Fill the Molds:

Spoon the thick batter into your prepared donut molds filling each about three quarters full This gives room for rising and avoids spilling over Clean the edges for polished donuts

Bake the Donuts:

Place your pan in the center of the oven and bake for about twenty minutes The donuts should look golden and spring back when lightly pressed If using frozen berries add an extra one to two minutes

Cool and Glaze:

Let donuts rest in the pan for several minutes then transfer to a cooling rack Whisk powdered sugar milk and vanilla for the glaze Dip or drizzle over cooled donuts for a sweet shiny finish

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I love using fresh blueberries when they are in season because the flavor is so vibrant One Saturday morning my daughter helped me fold the berries into the batter and now she asks for blueberry donuts every time she sees the little blue basket at the grocery

Storage Tips

Store leftover donuts in an airtight container at room temperature for up to two days For longer freshness refrigerate them up to four days The glaze might soak in so add a fresh drizzle just before serving if you like A quick warm up in the microwave wakes them back up

Ingredient Substitutions

If you do not have blueberries you can swap in raspberries or diced strawberries Almond milk or oat milk both work really well for a dairy free version If you run out of butter try using a mild flavored oil such as avocado though the texture will be slightly different

Serving Suggestions

Serve these donuts slightly warm for the best texture They pair beautifully with a cup of coffee or a glass of cold milk For something extra garnish each donut with a few extra berries or a small dusting of powdered sugar

Blueberry Donuts Origins

Baked donuts really took off as people wanted a healthier homemade option over the deep fried versions Adding blueberries appeals to those who love classic New England flavors and the burst of color always wows a crowd This is one recipe that feels cheerful in every season

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Bake these blueberry donuts for a treat that&s sure to brighten up any morning or gathering!

Frequently Asked Questions

→ Can I use frozen blueberries?

Yes, both fresh and frozen blueberries work well. If using frozen, fold them in gently from frozen to prevent excess moisture.

→ Is there a gluten-free option?

King Arthur Measure for Measure gluten-free flour is recommended for a reliable texture. Avoid using almond or baking flour substitutes.

→ Can I skip the glaze?

Absolutely. The donuts are delicious on their own, but a simple glaze adds extra sweetness for those who want it.

→ How should I store these donuts?

Store cooled donuts in an airtight container for up to two days. For longer storage, freeze and thaw when needed.

→ What kind of milk can I use?

Any milk works, including regular, oat, or almond. Choose your favorite for the batter and glaze.