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Easy Baked Blueberry Donuts Recipe

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These simple Baked Blueberry Donuts are a burst of summer flavor in every bite! Made with simple pantry ingredients, Greek yogurt, baking powder for a bit of a lift, and fresh blueberries, this baked donut recipe is utterly delicious all season. To take them up a notch, we’ve coated them in cinnamon sugar.


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I have one word… ok, maybe two for this Baked Blueberry Donut recipe.

Absolutely. Yum.

One of my favorite activities in the summer is blueberry picking. I adore the large, juicy berries we grow in the Northwest. And I’m always making something with them, from muffins to cobblers, scones, coffee cakes, waffles, custards, bread, crostatas, crisps, pies, smoothies, tarts and more.

Even, an Amish Baked Oatmeal.

At this moment I still have two gallons of frozen blueberries in the freezer that I’m using in everything until our berries ripen. It’s a delicious project!

So obviously I had to bake some of them into tender, delicious blueberry donuts.

Do they need that extra drizzle of glaze? No, they honestly don’t. But I felt indulgent that day and I couldn’t help myself. Plus… they look so pretty dressed up.

And if you’re only going to have one… well, it’s ok. The trick is keeping it to one!

Top view of Baked Blueberry Donuts on a Marble Board

Why I love this recipe

There are so many things to love about these blueberry donuts, but here are a few starters:

  • Baked donuts are healthier than fried and super easy to make.
  • Ready in 10 minutes (baking time).
  • Dressed up or down, they are a burst of summer flavor!

Equipment

There are only a couple of tools you need to make these Blueberry Donuts. Otherwise, you can bake the batter in a 12-cup muffin tin for delicious blueberry muffins that taste like donuts!

  • Baked Donut Pan (Mine is Wilton — Amazon link)
  • Ziplock bag or pastry bag (not strictly necessary but makes it easier)
Ingredients for baked donuts on top of a cloth ready for baking.

Ingredients

Specific ingredient measurements are in the recipe card at the bottom of this post, but here is a quick list of what you will need:

  • Cooking oil, any neutral oil is fine
  • Milk, diary or non-dairy
  • Plain Greek Yogurt, full-fat yogurt is best!
  • Large egg
  • Vanilla extract
  • Granulated sugar
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Ground cinnamon
  • Fresh or frozen blueberries
Unbaked Blueberry Donuts in Donut Pan

Frequently Asked Questions

Do I have to do the cinnamon sugar and the glaze?

I love making both for a super special treat, but for a less indulgent (but still delicious!) donut, just do one or the other.

How long will these donuts keep?

They’re best eaten the day you make them but they will keep for up to 2 days in an air-tight container.

Do I need to buy a special donut pan?

No! You can bake the batter in a 12-cup muffin tin for delicious blueberry muffins that taste like donuts.

Stack of 3 Baked Blueberry Donuts on a Cake Stand

A few more easy recipes you might enjoy!

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Stack of Baked Blueberry Donuts with edible flowers

Baked Blueberry Donuts

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

These simple Baked Blueberry Donuts are a burst of summer flavor in every bite. Made with simple pantry ingredients and fresh blueberries, this baked donut recipe is utterly delicious all season. To take them up a notch, we've coated them in cinnamon sugar.

Ingredients

  • 3 tablespoons oil
  • 1/3 cup milk
  • 1/3 cup plain Greek yogurt
  • 1 large egg
  • 1 teaspoon vanilla
  • 3/4 cup granulated sugar
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons fresh or frozen blueberries

Instructions

  1. Preheat the oven to 350° F. Grease two 6-cup donut pans or a 12-cup muffin pan.
  2. In a bowl, whisk together the oil, milk, yogurt, egg, vanilla, and sugar until combined. Add the flour, baking powder, baking soda, salt and cinnamon. Mix until just combined. Stir in the blueberries.
  3. Spoon the batter into a ziplock bag or pastry bag and snip off the corner. Pipe the batter into each cavity, filling to 2/3 full. Bake for 10 minutes. If using a muffin tin, bake for 10 to 12 minutes.
  4. Let cool for a couple of minutes before inverting the donuts onto a cooling rack. The berries can stometimes stick the pan so carefully run a knife around the edges to help them release.
  5. Melt 3 to 4 tablespoons butter and brush over the donuts. Then coat with cinnamon sugar in a shallow bowl or carefully tossed in a bag. Repeat with remaining donuts.

Notes

Optional Glaze:

  • 1 cup confectioner's sugar
  • ½ tsp pure vanilla extract
  • 2-3 tablespoons milk

Combine the ingredient until desired consistency. I made mine a bit thicker.

Cinnamon Sugar:

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 143Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 193mgCarbohydrates: 24gFiber: 0gSugar: 13gProtein: 3g

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2 Comments

  1. The Blueberry donuts looked so good and the zucchini brownies!! I must find time to bake this weekend.Thank you Stephanie! Happy weekend everyone!

    1. Yay! I love weekend baking— Tomorrow is a full day in the kitchen with baking, grilling, and all things tea! Have a wonderful weekend, Grace!

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