Blueberry Donuts
Baked Blueberry Donuts are loaded with fresh blueberries and topped with a sweet glaze. No need to run to the donut shop when you can make these in a flash.
Homemade donuts are easier than you might think, this recipe actually just as simple as making muffins or quick bread.
Why Make These Blueberry Donuts?
- Baked blueberry donuts are soft and fluffy without being too cakey or dry.
- They are loaded with fresh blueberries for the most blueberry flavor.
- A quick and easy homemade recipe perfect for weekends.
- No frying necessary making these a bit healthier than Krispy Kreme.
- This recipe is adapted from King Arthur Baking and comes together so easily.
Ingredients for Blueberry Donuts
- Butter
- Vegetable Oil
- Granulated Sugar
- Brown Sugar
- Eggs
- Milk
- Orange Juice
- All Purpose Flour
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Salt
- Fresh Blueberries
- Corn Starch
Ingredients for Donut Glaze
- Powdered Sugar
- Milk
- Butter
Step By Step Instructions for Baked Blueberry Donuts
- Add melted butter, vegetable oil, granulated sugar and brown sugar to a large bowl and mix together.
- Next, stir in eggs, milk and orange juice.
- Add flour, baking powder, baking soda, cinnamon and salt.
- Stir together just until combined, there may be a few lumps.
- Toss blueberries with corn starch. This will keep them from sinking to the bottom of the batter.
- Carefully fold the blueberries into the batter.
- Grease the donut pan with butter or spray with non stick cooking spray.
- Spoon filling into the greased pan about 3/4 full. You can also use a zip top bag to pipe the batter into the pan.
- Bake for 10 minutes.
- Cool donuts in the pan about 3 minutes.
- Remove to a wire rack on top of a rimmed baking sheet.
- Repeat with remaining ingredients.
- Mix up the donut glaze by adding powdered sugar, milk and melted butter into a bowl. Whisk until smooth.
- Dip donuts into the glaze, a chop stick makes it easy to lift the donuts out of the glaze.
- Return to the wire rack. Glaze will set up in about 30 minutes.
Storage
Store doughnuts in a zip top bag in a single layer at room temperature up to 1 day or refrigerate up to 4 days.
Can I use Frozen Blueberries?
Frozen blueberries will work in this recipe. I would recommend thawing them and draining them well before mixing them into the batter.
If you love donuts, add these Lemon Poppy Seed Donuts to your must-try list! They are loaded with crunchy poppy seeds and a tangy lemon glaze that is so delicious.
Blueberry Donuts are quick and easy breakfast treat to add to your weekend plans or make them ahead for busy mornings.
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Blueberry Donuts
Frozen blueberries will work in this recipe. I would recommend thawing them and draining them well before mixing them into the batter.
Ingredients
- 1/4 cup butter, plus more for greasing the pan
- 1/4 cup oil
- 1/2 cup sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 cup milk
- 1 tablespoon orange juice
- 2 2/3 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 2 cups blueberries
- 1 tablespoon corn starch
Glaze
- 2 Cups powdered sugar
- 1 tablespoon melted butter
- 1/3 cup milk
Instructions
- Preheat oven to 425°.
- Add melted butter, vegetable oil, eggs, granulated sugar and brown sugar to a large mixing bowl. Stir together until combined.
- Next, add the milk and orange juice and mix well.
- Add flour, baking powder, baking soda, cinnamon and salt, stirring just until combined. There may be a few lumps.
- In another bowl toss blueberries with corn starch.
- Add blueberries to the batter and gently fold in, trying not to smash the blueberries.
- Butter the donut pan or spray with non-stick cooking spray.
- Spoon or pipe the batter into the donut pan filling 3/4 full.
- Bake 10 minutes.
- Remove from oven and cool in the pan 3- 5 minutes.
- Remove to a wire rack lined rimmed baking pan.
- Repeat with remaining ingredients.
- For the glaze, whisk together 2 cups powdered sugar with 1 tablespoon melted butter and 1/3 cup milk in a shallow bowl.
- Dip donuts into the glaze and return to the wire rack. Icing will set up in about 30 minutes.
Notes
Tips: Wash and dry the donut pan in between batches and grease with butter each time.
Storage: Store donuts in a zip top bag at room temperature up to 1 day or refrigerate up to 4 days.
Frozen Blueberries: Thaw and drain well before using.
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