Baked blueberry donuts are a delicious treat that requires no frying! These little bites of joy are the perfect way to make your morning extra special.
With a burst of fresh blueberries mixed in with fluffy donut dough, these sweet treats are sure to put a smile on any face.
Is it donut or doughnut? I'm pretty sure it's the later, but since we're not making a "dough" I'll call it a donut. Glad we worked that out!
Are blueberry sweets on your radar still? Try fluffy Buttermilk Blueberry Muffins with Oatmeal Streusel, a No Bake Blueberry Cheesecake with Cool Whip, or zesty Lemon Blueberry Cookies!
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Important Ingredients with Substitutions
- Avocado Oil - Any neutral flavored oil would work like olive oil, canola oil, or vegetable oil.
- Milk - Use any milk that you prefer. Nut milks like unsweetened vanilla almond milk or cashew milk would be great.
- Sour Cream - I really enjoy the Daisy brand as the only ingredient is cream!
- Egg - Room temperature eggs will blend easier into the donut mixture.
- Cinnamon - I like to use cinnamon to add just a hint of warmth. If you're looking for more of a summery vibe, replace the cinnamon with lemon zest.
- Fresh Blueberries - Use fresh or frozen blueberries, purely preference. If using frozen berries, i like to thaw, rinse, and dry them off before putting into the mix.
Donut Glaze
- Powdered Sugar
- Blueberry Jam - In a pinch you could use blueberry jelly, the texture of jam is much more forgiving and mixes easier than jelly.
- Pure Vanilla Extract
- Milk - Use your preferred milk, water, or lemon juice.
See the recipe below for the full list of ingredients and quantities.
Instructions for baked blueberry donuts
Preheat your oven to 350 F and prepare your donut pans with nonstick baking spray.
Step 1: In a large bowl sift together the flour, cinnamon, baking powder, baking soda, and salt. Whisk to combine.
Step 2: To the same bowl, add the avocado oil, milk, sour cream, egg, vanilla extract, and sugar.
Step 3: Mix everything until just combined. Try not to overmix.
Step 4: Fold in the fresh blueberries.
Step 5: Use a large piping bag or Ziploc bag to put your donut mixture in. This will make filling the donut pan SO much easier, and cleaner.
Step 6: Cut the tip of the bag off and pipe each section with a ring of donut batter. Cut the tip wide enough for the blueberries to pass through.
Step 7: Bake for 10-15 minutes. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack.
Step 8: To a small bowl add the powdered sugar, blueberry jam, vanilla, and milk. Stir the donut glaze to combine. Use extra milk or blueberry jam for thinning if necessary.
Step 9: Once the donuts are cooled, dip into the blueberry glaze.
Level Up with a Top Tip!
Hint: Before dipping your donuts, prepare a wire rack on top of a paper towel or parchment lined baking sheet. This will catch any drippage and make for an easy clean up.
Recipe Variations
- Replace blueberries with another summer fruit like strawberries, blackberries, or raspberries for another flavor.
- Use Greek yogurt instead of sour cream in any batter that requires it to create a light moist texture.
- Swap out regular flour for almond flour or oat flour for added nutrition and flavor.
- Use a donut hole pan.
- Top with a zesty lemon glaze.
Storage Recommendations
Freshly Baked Blueberry Doughnuts: Once the donuts have completely cooled, store them in an airtight container. Store baked donuts at room temperature for up to 3 days, and even longer in the refrigerator but may lose some moisture.
Freezing Blueberry Donuts: Place cooled donuts on a parchment paper-lined baking sheet and freeze until solid. Transfer frozen donuts to a freezer safe bag and store them in the freezer for 2 months. To enjoy after freezing, let thaw at room temperature before eating.
Level Up With Expert Tips & Tricks
Before dipping donuts into the glaze, swirl extra blueberry jam into the glaze for a marble effect.
Let the donuts cool for 5-10 minutes before removing them from the doughnut pan.
Recipe FAQs
You can still enjoy homemade baked donuts without a donut pan. Pour your donut batter into a regular or mini muffin pan. Bake until golden.
Similar Sweets
Looking for other recipes like this? Try these:
Baked Blueberry Donuts
Equipment
Ingredients
- 3 tablespoons Avocado Oil
- ⅓ cup Milk
- ⅓ cup Sour Cream
- 1 Egg
- 1 teaspoon Pure Vanilla Extract
- ¾ cups White Granulated Sugar
- 1 ¼ cup All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- 1 cup Fresh Blueberries
Glaze
- 2 cups Powdered Sugar
- 2 tablespoons Blueberry Jam
- 1 teaspoon Pure Vanilla Extract
- 2-3 tablespoons Milk
Instructions
- Preheat your oven to 350 F and prepare your donut pans with nonstick baking spray.
- In a large bowl sift together the flour, cinnamon, baking powder, baking soda, and salt. Whisk to combine.
- To the same bowl, add the avocado oil, milk, sour cream, egg, vanilla extract, and sugar.
- Mix everything until just combined. Try not to overmix.
- Fold in the fresh blueberries.
- Use a large piping bag or Ziploc bag to put your donut mixture in. This will make filling the donut pan SO much easier, and cleaner.
- Cut the tip of the bag off and pipe each section with a ring of donut batter. Cut the tip wide enough for the blueberries to pass through.
- Bake for 10-15 minutes. Allow to cool in the pan for a few minutes before transferring to a wire rack.
- Prepare the blueberry glaze topping.
- To a small bowl add the powdered sugar, blueberry jam, vanilla, and milk. Stir to combine. Use extra milk for thinning if necessary.
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