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–+ servings
Baked Blueberry Doughnuts

Baked Blueberry Doughnuts

These Baked Blueberry Doughnuts are a doughnut and berry lovers dream come true! Perfect for snack, dessert, or breakfast.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 doughnuts
Calories 106 kcal

Equipment

  • donut pan
  • hand mixer or stand up mixer

Ingredients
  

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 tablespoons unsalted butter, softened
  • ½ cup granulated sugar
  • 1 large egg
  • ½ 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 ½ tablespoon of vinegar or lemon juice into ½ 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 an 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

Serving: 1doughnutCalories: 106kcalCarbohydrates: 19gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 20mgSodium: 149mgPotassium: 41mgFiber: 1gSugar: 10gVitamin A: 101IUVitamin C: 1mgCalcium: 36mgIron: 1mg
Keyword Baked Blueberry Doughnuts, blueberries, Breakfast, dessert, doughnuts, snack
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