Baked Blueberry Donuts Recipe
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.
Servings: 12 servings
Calories: 143kcal
Ingredients
- 3 tablespoons oil
- ⅓ cup milk
- ⅓ cup plain Greek yogurt
- 1 large egg
- 1 teaspoon vanilla
- ¾ cup granulated sugar
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 3 tablespoons fresh or frozen blueberries
Instructions
- Preheat the oven to 350° F. Grease two 6-cup donut pans or a 12-cup muffin pan.
- 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.
- Spoon the batter into a ziplock bag or pastry bag and snip off the corner. Pipe the batter into each cavity, filling to ⅔ full. Bake for 10 minutes. If using a muffin tin, bake for 10 to 12 minutes.
- 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.
- 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
Cinnamon Sugar:
- ½ cup granulated sugar
- ¾-1 teaspoon ground cinnamon
Nutrition
Serving: 1g | Calories: 143kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 193mg | Sugar: 13g