Blueberry Donuts have a fluffy and moist baked donut base loaded with blueberries and glazed in a sweet vanilla glaze. These donuts can be ready in less than 30 minutes and are perfect for breakfast, brunch, or a sweet snack!
We can tell Dunkin Donuts, Krispy Kreme, and Hostess that we don't need them anymore! Baked donuts are so quick and easy to make at home you're not going to want to waste your money on buying them. These Blueberry Donuts are going to be one of your new favorites! Another one of my favorite donut recipes are these S'more Donuts.
If you're looking for more delicious donut recipes check out these Chocolate Glazed Donuts, Cinnamon Sugar Donuts, or Banana Donuts.
Jump to:
Why You'll Love This Recipe
- Blueberry Donuts are so easy to throw together for a fun snack or a delicious breakfast or brunch treat. These Cherry Brownies are just as simple!
- Baked donuts are healthier than fried donuts. You skip all of the oil, making these donuts better for you!
- These baked donuts are made without yeast, so you don't have to spend any extra time waiting for them to rise. Yeast can be so fun to bake with and this White Bread Recipe is an easy way to dip your toes in!
Ingredients
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Full-fat sour cream will make the donuts extra moist and fluffy.
- You can use fresh or frozen blueberries. Just be mindful that frozen blueberries may add some extra moisture to your donuts so they might need to bake for longer. I also use blueberries in my Blueberry Pop-Tarts!
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- The blueberries can be swapped out for any other berry to suit your tastes.
- The vanilla in the glaze can be replaced with lemon juice to make blueberry lemon donuts. You can find some lemon flavor in my Lemon Poppy Seed Donuts.
- The sour cream can be replaced with unflavored greek yogurt or blended cottage cheese.
- If you prefer a mini donut recipe you can use a mini donut pan.
- Chocolate chips can be added to the donuts to add some richness. If you're a chocolate lover you'll love my Chocolate Chip Donuts.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Preheat your oven to 350 degrees (F). Spray your donut mold with non-stick spray and set aside.
STEP 2: In a medium-sized bowl whisk together the flour, light brown sugar, salt, and baking powder.
STEP 3: In a separate bowl mix the wet ingredients. Make sure the melted butter has cooled or it will curdle the sour cream and cook the egg.
STEP 4: Gently fold the wet ingredients into the dry ingredients until they are just combined. The dough will be much thicker than you think it will be, so don't be alarmed.
STEP 5: Fold in the blueberries.
STEP 6: Next, you will spoon or pipe the batter into your molds and fill them up to the top. If you're using a silicone mold, place it on a cookie sheet before you put them in the oven, this will make it easier to get them in and out of the oven.
STEP 7: Place your donuts in the pre-heated oven. They usually take about 20-25 minutes to bake, but I started checking them around 10 minutes to see if the pan needs to be turned. You'll know they are finished when you lightly press on a donut and it springs back. Remove from the oven and let cool in the molds until cool enough to remove. Then cool completely before glazing
STEP 8: In a small bowl combine all of the ingredients and whisk until free of lumps.The glaze should be pretty thin and runny, so if it is too thick you can add more milk to thin it out.
STEP 9: Dip the tops of the blueberry donuts in the glaze.
Expert Baking Tips
- Use a silicone mold. There a million donut molds out there, but I prefer silicone molds by a long shot. They make it so easy to remove the donuts after baking.
- Don't over mix. If you want tender and fluffy donuts make sure you only mix as much as you need to. Over mixing the batter will make the baked donuts tough.
- Use a piping bag to fill your mold. This is not necessary, but it will give your donuts a much cleaner looked and it's easier to fill the molds this way.
- Oil the donut mold. A must! Oiling the mold will make it much easier to remove the donuts and clean the molds.
Recipe FAQ's
I wouldn't recommend it. Donuts are best eaten the same day that they are made. You can, however, make the batter ahead of time, refrigerate it or freeze it (depending on how far ahead of time you are making the donut batter), and then bake the donuts when you are ready to eat them.
These Blueberry Donuts are very moist! The added fruit, especially if you used frozen blueberries, adds a lot of moisture, so they probably needed to be baked longer to pull some of that moisture out.
Room Temperature: Blueberry Donuts can be stored in an airtight container at room temperature for 3 days, though they are really best the day they are baked.
Refrigerator: If stored correctly in an airtight container the donuts can last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container the donuts can last up to 2 months in the freezer.
More Recipes You'll Love
If you tried these Blueberry Donuts or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Blueberry Donuts
Ingredients
For Donuts:
- 1 cup (120 grams) all-purpose flour
- ½ cup (107 grams) light brown sugar packed
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup (114 grams) full-fat sour cream
- 2 ½ tablespoons unsalted butter, melted
- 1 large egg
- 1 cup (170 grams) blueberries
For Glaze:
- 1 cup (113 grams) powedered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
For Donuts:
- Preheat oven to 350 degrees (F). Spray your donut mold with non-stick spray and set aside.
- In a medium-sized bowl whisk together the flour, light brown sugar, salt, and baking powder.
- In a separate bowl mix the wet ingredients together. Gently fold the wet ingredients into the dry ingredients.
- Fold in the blueberries.
- Spoon or pipe the batter into the donut pan. Bake the donuts into the pre-heated oven and bake for 20-25 minutes or until they spring back when lightly pressed.
- Remove from oven and allow to cool in the pan for 10 minutes and then remove from pan and allow to cool completely before glazing.
For Glaze:
- In a small bowl combine all of the ingredients and whisk until free of lumps.
- Add more milk if the glaze is too thick.
- Dip the tops of the donuts in the glaze.
Notes
- Don't over mix. If you want tender and fluffy donuts make sure you only mix as much as you need to. Over mixing the batter will make the baked donuts tough.
- Oil the donut mold. A must! Oiling the mold will make it much easier to remove the donuts and clean the molds.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Emily says
Can I use frozen blueberries or do they need to be fresh?
Ellie Haley says
You can use frozen. Just be sure to get any ice off and dry them off as best you can because they tend to hold more liquid than fresh blueberries.
Sue says
Hi,
In the photo at the top heavy cream is shown, but not mentioned in the ingredients. Wondering where it’s used.
Ellie Haley says
It is for the glaze. Heavy cream or milk can be used interchangeably here so I just goofed on how I labeled!
Jillian Campbell says
This will be my second time making this recipe! These doughnuts come out great! I made mine in a silicone mini doughnut tin, no oil needed and they pop out easily. The glaze is nice but I prefer a plain doughnut so I make some with glaze and some without for options. Friends loved them. Thank you!
Ellie Haley says
Amazing! So glad you enjoy them!
Sally Burnham says
My husband and I loved these. They were super easy to make and tasted delicious.
Libby Franzman says
Very easy to make. we will have them for breakfast in the morning. My Great grandkids love blueberry doughnuts.
Ellie Haley says
I'm happy to hear you enjoyed them!
Daniel says
Hello! Can you make these gluten free?
Ellie Haley says
I have never tried, but if I were going to I would use the Bob's Red Mill 1-to-1 GF Baking Flour and I think they would still turn out great!
Trina Hill says
Easy&Amazing!Grands SMASHED!! And now i know the icing secret we’re making lemon bunts NEXT!!
Ellie Haley says
Yay! So glad you loved them!
Courtney says
Great recipe! I used wild blueberries, thawed from freezer (due to smaller size) and used the excess liquid from the blueberries in the icing for color. Turned out great!
Ellie Haley says
So glad you liked them!
Alex says
These are the best homemade doughnuts i’ve made! IncrediblY easy and delicious. Instead Of a vanilla glaze i did a citrus glaze though.
Ellie Haley says
Love the idea of the citrus glaze!
Celeste says
I've made these doughnuts twice now - they are delicious and super easy to make! The first time I made them, I think I overfilled my baking pan. They turned out fine but they didn't have holes in the middle. The second time I made them, I made 9 doughnuts instead of 6 and that was perfect!
My second batch, I also tried lemon juice instead of milk in the glaze and added lemon zest and it was so tasty! Blueberry and lemon are such a good combo! I'll definitely be makign these again!
Maci says
This was the first recipe i tried For making baked dOnuts & I loved it! They were eAsy to make & I The silicone Molds elLie RECOMMENDED worked so Well!
Teena says
So yummy! I didnt have full fat Sour cream but daisey light works great