Blueberry Donuts

Whisking Wolf
by Whisking Wolf
10 servings
28 min

Breakfast doesn’t get any fresher than Blueberry Donuts straight from the oven. Soft, fluffy and bursting with berries, these homemade donuts will be devoured in record time.

Are super foods really super if they don’t double as a dessert ingredient? Sure, I use garlic with reckless abandon in spaghetti sauce but there’s no way I’m baking a garlic pie. Not even if Dracula shows up smiling at me with fangs and nefarious intentions. Same goes for kale; this leafy green won’t try to suck my blood but it will suck all the fun out of a birthday cake.

As scary as kale cake sounds, salmon brownies are even more terrifying. You get my point: garlic, kale, Omega-3 fish…most super foods are super lacking in dessert compatibility. Blueberries are the small-but-mighty exception. These colorful berries are the superheroes of super foods for good reason–and that reason is everything else on the list sucks. Or it’s because people cannot get enough of their juicy sweetness. Either way, it’s no wonder blueberry dessert recipes have hundreds of thousands of Google searches each month.

But as popular as blueberries are in cobblers and pies, they have a cult following for breakfast. I can’t be a cult leader because I have zero charisma, but I am a ride-or-die member of my local blueberry breakfast cult. Although I don’t know where I’m riding or why I have to die but that’s a moot point. All that matters is that I fuel up with blueberry donuts first.

Rest assured there’s nothing sinister afoot in this cult, just me obsessing over fluffy blueberry donuts. Ready in less than 30 minutes from start to finish, these cake donuts prove that blueberries reign supreme over all other superfoods.

Before sharing the recipe for Baked Blueberry Donuts, here are a few tips to help you out:

Donut Ingredient Tips

For the moistest, fluffiest donuts be sure the egg, buttermilk and yes, even yogurt are at room temperature before beginning.

If you don’t have buttermilk, you can make a sour milk substitution by stirring 1/2 teaspoon of fresh lemon juice into 1/2 cup of whole milk then letting it sit for 5 minutes before use.

Preparation Tips

Pipe batter into your donut pan using a zip-top bag with a bottom corner snipped off.

If you do not have a donut pan, this recipe can be made in a muffin pan instead. Simply bake at 350 degrees for 18 to 20 minutes.

How to Store Blueberry Donuts

Homemade donuts taste best the day you bake them but leftovers can be covered and stored at at room temperature up to 2 days.

I hope you enjoy this Blueberry Donuts recipe! Please leave a comment and rating below when you try it out. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like blueberry cake donuts then you’ll love this recipe for Blueberry Sour Cream Coffee Cake. Packed with moisture and bursting with blueberries, this crumb-topped breakfast cake will wow you with its textures and flavors.

Recipe details
  • 10  servings
  • Prep time: 15 Minutes Cook time: 13 Minutes Total time: 28 min
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Blueberry Donuts
  • 1 cup all-purpose flour unbleached
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 1 large egg room temperature
  • 1/2 cup buttermilk room temperature
  • 1/4 cup plain Greek Yogurt room temperature
  • 2 Tbsp unsalted butter melted and cooled
  • 1 tsp vanilla extract pure
  • 3/4 cup fresh blueberries
Blueberry Donuts
Preheat oven to 350 degrees. Generously coat donut pan with nonstick spray then set aside.
Sift flour, baking powder, baking soda, granulated sugar and brown sugar together in a large bowl.
In a separate bowl, whisk egg, buttermilk, yogurt, melted butter and vanilla until combined.
Carefully add wet ingredients to dry, stirring with a wooden spoon until just combined. Take care to avoid overmixing.
Gently fold in fresh blueberries until evenly distributed.
Pipe batter into donut pan, filling cavities 3/4 of the way.
Bake for 13 minutes or until donuts turn golden brown and the tops spring back when pressed by a fingertip.
Cool donuts in pan for 5 minutes then remove to a wire rack to cool completely before adding glaze.
Clean donut pan, coat with nonstick spray then repeat the baking process with the remaining batter.
Donuts are best the day they are made but leftovers can be covered and stored at room temperature up to 2 days.
Whisking Wolf
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  • M M on Mar 15, 2023

    Just the recipe I have been searching for to try out in my new donut pan!

    I may try using whole wheat flour. Do I need to adjust the leavening when using whole wheat flour? Thanks for sharing!

  • Tom Cummings Tom Cummings on Jun 08, 2023

    What can be used in place of yogurt, or can it be left out and still have nice finished product?