Description

These Delectable Glazed Blueberry Donuts are soft, moist, and bursting with fresh blueberries in every bite. Lightly sweetened and topped with a smooth powdered sugar glaze, these baked donuts are an easy and healthier alternative to traditional fried varieties, perfect for breakfast or a sweet snack.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour (or a combination of whole white wheat and all-purpose flour)
1/2 cup sugar of choice (granulated, brown, or monk fruit sugar)
2 teaspoons baking powder
1 teaspoon salt

Wet Ingredients

1/2 cup buttermilk or milk of choice
2 large eggs
2 teaspoons vanilla extract
2 teaspoons melted butter or oil of choice
1 1/2 cups blueberries (fresh or frozen)

Glaze Ingredients

1 1/2 cups powdered sugar or monk fruit powdered sugar
3–4 tablespoons milk of choice
1 teaspoon vanilla extract

Instructions

Preheat and Prepare Pans: Preheat your oven to 325 degrees F. Grease two 6-cup donut pans, or a 12-cup muffin pan, or a combination such as one 6-cup donut pan and one 12-mini donut pan. Set pans aside.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
Mix Wet Ingredients: In a separate bowl, stir together the buttermilk (or milk), eggs, vanilla extract, and melted butter or oil until thoroughly mixed.
Combine Wet and Dry: Pour the wet mixture into the dry ingredients and mix gently until just combined. Be careful not to overmix to keep the donuts tender.
Fold in Blueberries: Gently fold the blueberries into the batter to evenly distribute them without breaking the berries.
Fill Donut Pans: Transfer batter into a large plastic bag and cut about a 1/2 inch opening at the corner. Pipe the batter into the prepared donut pans, filling each cavity approximately 3/4 full.
Bake Donuts: Bake for 14 to 18 minutes for regular-sized donuts or 10 to 12 minutes for mini donuts. The donuts are done when they spring back when gently pressed.
Cool Donuts: Allow the donuts to cool in the pan for 10 minutes, then carefully invert the pans to remove the donuts onto a wire rack to cool completely.
Prepare Glaze: While the donuts cool, whisk together the powdered sugar, milk, and vanilla extract in a shallow bowl until smooth and pourable.
Glaze Donuts: Once the donuts are completely cooled, dip the tops of each donut into the glaze. Allow excess glaze to drip off and set.
Serve and Enjoy: Serve the donuts once the glaze has set slightly. Enjoy these blueberry treats fresh for the best flavor.

Notes

You can substitute all-purpose flour with a combination of whole white wheat flour for a healthier option.
Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from becoming too wet.
Ensure not to overmix the batter to keep donuts fluffy and tender.
If you don’t have donut pans, muffin pans work well as an alternative.
For a thicker glaze, adjust the powdered sugar to milk ratio accordingly.
These baked donuts can be stored in an airtight container for up to 2 days.
Try different types of milk such as almond or oat milk for dairy-free or vegan adaptations (adjust eggs accordingly if vegan).

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert, Breakfast, Snack
Method: Baking
Cuisine: American

Keywords: blueberry donuts, baked donuts, glazed donuts, homemade donuts, breakfast donuts, easy donut recipe