These Homemade Blueberry Donuts are a delicious way to start your day, featuring fresh blueberries and a soft, fluffy texture. Whether you’re a seasoned baker or just starting out, this easy recipe will satisfy your craving for a warm, sweet treat in no time!
There’s nothing quite like the smell of fresh homemade blueberry donuts baking in the oven. Whether you’re looking for a fun weekend baking project or a sweet breakfast treat for the whole family, these blueberry donuts are soft, fluffy, and bursting with blueberry flavor. Best of all? They’re baked — not fried — which makes them just a little more wholesome without sacrificing taste.
In this post, I’ll walk you through how to make blueberry donuts from scratch, what tools you’ll need, tips for perfect texture, and ways to customize the recipe. We’re also diving into some frequently asked questions and the best way to store your doughnuts so they stay fresh and delicious.
Why You’ll Love These Blueberry Donuts
These doughnuts are a crowd-pleaser — plain and simple. Here’s why:
- Perfect for breakfast, brunch, or dessert
- Baked, not fried: Less mess, less oil, and a little lighter.
- Bursting with blueberry flavor: Fresh or frozen blueberries work beautifully.
- Quick & easy: No yeast, no waiting. Ready in under 30 minutes.
- Soft and cakey texture: Think blueberry muffin, but in doughnut form.
Ingredients You’ll Need for Homemade Blueberry Donuts
Here’s a breakdown of what you’ll need to whip up a batch of these fluffy baked blueberry doughnuts:
- All-purpose flour – The base of our doughnut batter.
- Baking powder & baking soda – For rise and fluffiness.
- Salt – Just a pinch enhances the sweetness.
- Granulated sugar – Sweetens and adds moisture.
- Eggs – For structure and richness.
- Whole milk or buttermilk – For tenderness and tang.
- Vanilla extract – Adds a warm, comforting note.
- Unsalted butter – Melted, for moisture and flavor.
- Fresh or frozen blueberries – Your star ingredient!
If using frozen blueberries, no need to thaw — just toss them in a bit of flour to prevent them from sinking.
How to Make Blueberry Donuts (Step-by-Step)
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a standard doughnut pan with non-stick spray or butter.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: Mix Wet Ingredients
In another bowl, combine the sugar, eggs, milk, vanilla extract, and melted butter. Whisk until smooth.
Step 4: Combine Wet & Dry
Gradually add the dry ingredients into the wet ingredients and stir just until combined. Don’t overmix — it’s okay if the batter is a little lumpy.
Step 5: Fold in Blueberries
Gently fold in the blueberries with a spatula.
Step 6: Fill Doughnut Pan
Spoon or pipe the batter into your prepared doughnut pan, filling each mold about 3/4 of the way.
Step 7: Bake
Bake for 15–18 minutes, or until the tops are lightly golden and a toothpick comes out clean.
Step 8: Cool & Enjoy
Let the doughnuts cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or room temp.
Toppings & Glaze Ideas (Optional but Fun!)
These blueberry doughnuts are great plain, but if you want to level them up, try one of these toppings:
- Powdered sugar dusting
- Vanilla glaze (powdered sugar, milk, and a splash of vanilla)
- Cream cheese glaze
- Cinnamon sugar coating
- Lemon sugar glaze (if you want to add citrus flavor)
Tips for the Best Baked Blueberry Doughnuts
- Use fresh blueberries when possible – They burst beautifully when baked.
- Coat frozen blueberries in flour – This prevents them from sinking to the bottom.
- Don’t overmix – It makes the doughnuts tough.
- Pipe the batter – Use a plastic bag with the tip snipped off to pipe the batter cleanly into the molds.
- Check for doneness early – All ovens vary. Start checking at 14 minutes.
How to Store Homemade Doughnuts
- Room Temp: Store in an airtight container for up to 2 days.
- Fridge: They’ll last about 4–5 days in the fridge (best warmed before eating).
- Freezer: Freeze for up to 2 months. Thaw and warm in the microwave or oven before serving.
These baked blueberry doughnuts are the perfect mix of easy and indulgent, with no deep fryer in sight. Whether you’re serving them up for Sunday brunch, making them as a sweet surprise for the kids, or just craving something comforting, this recipe is sure to satisfy.
Commonly Asked Questions
Yes! Frozen blueberries work great. Just don’t thaw them — toss them in a little flour before adding to the batter.
Absolutely. Use a 1:1 gluten-free baking flour and monitor baking time.
Yes — substitute dairy-free milk (like almond or oat) and vegan butter or coconut oil.
You can bake them in a muffin tin — just adjust the baking time slightly.
They’re more like cake doughnuts — tender, fluffy, and not greasy. But still so satisfying!
Similar Recipes
If you like doughnut recipes like this, you will enjoy the ones below:
- French Cruller Doughnuts
- Cinnamon Sugar Baked Doughnuts
- Apple Cider Doughnuts Recipe
- Pumpkin Maple Donuts
- Brownie Cake Donuts with Chocolate Glaze
Homemade Blueberry Donuts(Soft, Fluffy & Easy)
- Total Time: 30-35 minutes
- Yield: 12 1x
Description
Soft, baked Blueberry Donuts with vanilla glaze—perfect for breakfast or a sweet treat. Easy and homemade!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk or buttermilk
- 1 tsp vanilla extract
- 1/4 cup melted unsalted butter
- 3/4 cup blueberries (fresh or frozen; toss frozen berries in 1 tbsp flour)
Vanilla Glaze
- 1 cup powdered sugar
- 1–2 tbsp milk (adjust for consistency)
- 1/2 tsp vanilla extract
- Pinch of salt (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a standard donut pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate large bowl, whisk together sugar, eggs, milk, vanilla, and melted butter until smooth.
- Combine mixtures: Add dry ingredients to wet and stir until just combined — do not overmix.
- Fold in blueberries gently using a spatula.
- Fill pan: Spoon or pipe the batter into the doughnut pan, filling each mold about ¾ full.
- Bake for 15–18 minutes or until the tops are lightly golden and a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
For the glaze
- In a small bowl, whisk together powdered sugar, vanilla, and 1 tbsp milk until smooth.
- Add more milk as needed, 1 tsp at a time, until glaze reaches your desired consistency.
- Dip cooled doughnuts in glaze and set on a wire rack to dry.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Your site looks great Mani! Good luck with everything.
have learned huge knowledge from here. I am waiting for your updates