Baked Blueberry Donuts
Baked Blueberry Donuts are a blueberry donuts dish with a fluffy texture and sweet blueberry bursts. This easy recipe is perfect for breakfasts or brunch gatherings.
Ingredients
For the Donuts:
- ¼ cup 60 g melted butter (or vegan butter)
- 1 ¼ cups 300 ml milk (regular, oat, or almond)
- 1 cup 200 g granulated sugar
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 2 cups 240 g all-purpose flour (or gluten-free blend)
- 1 cup 150 g fresh or frozen blueberries
For the Glaze (Optional):
- ½ cup 60 g powdered sugar
- 1 tbsp 15 ml milk (regular, oat, or almond)
- 1 tsp vanilla extract
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and grease a donut pan with cooking spray or melted butter for this blueberry donuts dish.
Mix Wet Ingredients
- In a large bowl, I whisk ¼ cup melted butter, 1 ¼ cups milk, 1 cup sugar, 1 ½ tsp baking powder, 1 tsp baking soda, and 1 tsp vanilla until smooth for this easy recipe.
Incorporate Dry Ingredients
- I gradually add 2 cups flour, stirring gently until just combined to keep this fruity baked treat fluffy.
Fold in Blueberries
- I gently fold in 1 cup blueberries, careful not to crush them, for this blueberry donuts dish.
Fill and Bake
- I spoon or pipe the batter into the donut pan, filling each mold two-thirds full. I bake for 18–20 minutes until they spring back and a toothpick comes out clean for this Baked Blueberry Donuts.
Make Glaze (Optional)
- In a small bowl, I whisk ½ cup powdered sugar, 1 tbsp milk, and 1 tsp vanilla until smooth. I drizzle over cooled donuts for this fruity baked treat.
Serve
- I let the glaze set for 10 minutes, then serve for this easy recipe.
Notes
- For gluten-free, use King Arthur Measure for Measure gluten-free flour.
- Do not substitute flour types like almond flour or baking flour.
- The glaze is optional and not included in nutritional info.