Introduction

These blueberry donuts are a delightful treat perfect for breakfast or a sweet snack. Soft, fluffy, and bursting with fresh blueberries, they’re easy to make and can be enjoyed plain or with a light glaze.

A close-up of a stack of four blueberry glazed donuts on a white plate set on a white marbled texture. The donuts have a soft golden-brown color with visible blueberries inside the dough, adding splashes of deep purple and blue. The top donut is broken in half, showing its fluffy and moist inside texture with blueberries embedded. Each donut is thickly coated with a smooth, creamy, light beige glaze that drips slightly down the sides, reflecting soft light. The stack forms a neat vertical line, with more donuts blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup melted regular or vegan butter
1 1/4 cup regular milk, oat milk, or almond milk
1 cup sugar
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp vanilla
2 cup regular or gluten free all purpose flour
1 cup fresh or frozen blueberries
1/2 cup powdered sugar (for optional glaze)
1 tbsp regular milk, oat milk, or almond milk (for optional glaze)
1 tsp vanilla (for optional glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large mixing bowl, combine the melted butter, milk of choice, baking soda, baking powder, sugar, and vanilla. Stir well to blend.
Step 3: Add the flour to the wet ingredients and mix until just combined. Avoid over-mixing to keep the donuts tender.
Step 4: Carefully fold the blueberries into the batter to distribute them evenly without breaking them.
Step 5: Grease 14-16 donut molds and fill each mold with batter, leaving about 1/4 inch space at the top to allow for rising.
Step 6: Bake in the preheated oven for about 20 minutes or until a toothpick inserted into a donut comes out clean.
Step 7 (Optional): Mix powdered sugar, milk, and vanilla to create a glaze. Drizzle over cooled donuts if desired.

Tips & Variations

For best results, gently fold in the blueberries to avoid breaking them up and turning the batter purple.
You can swap fresh blueberries with frozen ones—no need to thaw before adding.
Try adding a teaspoon of lemon zest to the batter for a bright, citrus flavor that complements the blueberries.
Use gluten-free flour if needed to make this recipe gluten free without losing texture.
If you prefer vegan donuts, use melted vegan butter and plant-based milk.

Storage

Store the donuts in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days. Reheat gently in the microwave for 10-15 seconds or warm briefly in the oven before serving. Glazed donuts are best eaten within 1 day to keep the glaze fresh.

How to Serve

A stack of four glazed blueberry donuts is shown on a white plate with a white marbled background. The donuts have a shiny light beige glaze covering their tops and sides, dripping slowly down. The top donut is broken in half, revealing a soft, light yellow inside filled with whole blueberries, which show deep purple and blue colors. The blueberries are scattered inside the donuts, visible around the edges of the stack. The texture looks moist and fluffy, contrasting with the smooth glaze. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well in this recipe and can be added directly to the batter without thawing. This helps prevent the batter from becoming too watery.

Do I need a special donut pan to make these?

While a donut pan is ideal for shape and baking, you can use a muffin tin as a substitute. The texture will remain similar, but the donuts won’t have the classic donut hole.