Baked Blueberry Doughnuts

4.67 from 9 votes

Baked Blueberry Doughnuts

These Baked Blueberry Doughnuts are a doughnut (and berry!) lovers dream come true! Make a batch of these to have for a snack, dessert or even breakfast.

Prep Time10

Cook Time14

Total Time24

Course: Breakfast, Dessert

Cuisine: American

Servings: doughnuts

Calories: 106kcal

Author: Catherine McCord

Equipment

donut pan
hand mixer or stand up mixer

Ingredients

1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup fresh blueberries
powdered sugar, for dusting

Instructions

Preheat oven to 375° F.
In a bowl, whisk together the flour, baking powder, and salt and set aside.
In a standing mixer (or bowl using a hand mixer), cream together the butter and sugar.
Add the egg, buttermilk and vanilla and combine.
Add the flour mixture to the butter/sugar mixture and mix until just combined.
Gently fold in the blueberries.
Spoon into greased and floured donut pan, filling ¾ full.
Bake for 14 minutes, or until the tops spring back when lightly pressed.
Cool and lightly dust with powdered sugar.

Notes

- Toss blueberries in flour before folding them in to keep them from sinking to the bottom.
- Don’t overmix the batter—it keeps the doughnuts tender.
- Use a piping bag or zip-top bag with the corner cut out to neatly fill your doughnut pan.
- Let them cool fully before glazing or dusting so it sticks nicely.
- Storage: In an airtight container at room temperature for up to 2 days. After that, I recommend freezing.
- To Freeze: Freeze them in a single layer for about 30 minutes, then transfer to a labeled freezer bag, and keep them for up to 4 months.
- No buttermilk? Use regular milk, or make your own by mixing 1/2 tablespoon of vinegar or lemon juice into 1/2 cup of milk. Let it sit for 5 minutes before using in your batter.
- Need an egg-free version? Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested) for a egg-free swap.
- No doughnut pan? These work great as muffins—just bake in a greased or lined muffin tin at 375°F for 18–20 minutes!

Nutrition

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