Name: Baked Blueberry Donuts
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1/4 cup melted regular or vegan butter; 1 1/4 cups regular milk, oat milk, or almond milk; 1 cup sugar; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon vanilla; 2 cups regular or gluten-free all-purpose flour; 1 cup fresh or frozen blueberries; 1/2 cup powdered sugar; 1 tablespoon milk of choice; 1 teaspoon vanilla extract

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If you love classic donuts but want a better-for-you option, these baked blueberry donuts are the treat you’ve been looking for. They’re soft and cakey, bursting with juicy blueberries, and finished with a sweet vanilla glaze that takes them over the top. And the best part? These donuts are baked, not fried — so they’re lighter without sacrificing texture or flavor. Made in just 30 minutes, this is the kind of recipe you’ll come back to again and again.

Why You’ll Love This Recipe

These donuts are a game-changer, and here’s why:

They’re baked, not fried, so they’re lighter and easier to make.
You only need 9 simple ingredients that are likely already in your kitchen.
Can be made gluten-free and vegan with simple swaps.
Bursting with real blueberries — fresh or frozen both work perfectly.
Cakey, moist, and soft with a tender crumb that melts in your mouth.
Optional vanilla glaze adds a beautiful, bakery-style finish.
Great for brunches, snack time, or even dessert.

Whether you’re baking for a weekend treat or a special occasion, these blueberry donuts always impress.

Ingredients

(tip: you can find a full list of ingredients and measurements in the recipe card below)

For the donuts:

1/4 cup melted regular or vegan butter
1 1/4 cups regular milk, oat milk, or almond milk
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla
2 cups regular or gluten-free all-purpose flour (King Arthur Measure for Measure recommended for GF)
1 cup fresh or frozen blueberries

For the glaze (optional):

1/2 cup powdered sugar
1 tablespoon milk of choice (regular, oat, or almond)
1 teaspoon vanilla

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease 14–16 donut molds and set aside.

Step 2: Make the Batter

In a large mixing bowl, whisk together the melted butter, milk, sugar, baking powder, baking soda, and vanilla until well combined.
Gradually stir in the flour, mixing until just combined—be careful not to overmix.

Step 3: Add the Blueberries

Gently fold in the blueberries. If using frozen berries, there’s no need to thaw them first, but toss them in a little flour to avoid excess bleeding.

Step 4: Fill the Donut Molds

Spoon the batter into the prepared donut molds, filling each about 3/4 full. Don’t overfill, as they will rise during baking.

Step 5: Bake

Bake for 20–25 minutes or until the donuts are golden on top and a toothpick comes out clean.

Step 6: Cool and Glaze

Let the donuts cool in the pan for 5–10 minutes before transferring them to a wire rack.
If using the glaze, whisk together the powdered sugar, milk, and vanilla. Drizzle over cooled donuts and let it set before serving.

Variations

Add lemon zest to the batter for a lemon-blueberry twist.
Swap blueberries with raspberries or chopped strawberries for a change in flavor.
Make mini donuts by using a mini donut pan and adjusting bake time to 10–12 minutes.
Use coconut sugar or a sugar substitute for a reduced-sugar version.

Storage & Reheating

Store leftover donuts in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days.
To freeze, wrap each donut individually and store in a zip-top bag for up to 2 months.
Reheat briefly in the microwave (10–15 seconds) or in a 300°F oven for 5 minutes.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work great. Toss them in a little flour before folding into the batter to prevent color bleeding.

How do I make these gluten-free?

Use a 1:1 gluten-free flour blend, like King Arthur Measure for Measure. Avoid flours like almond or coconut, which don’t behave the same.

Can I make these donuts vegan?

Yes! Use vegan butter and a non-dairy milk like almond or oat.

Do I have to use the glaze?

Not at all. The donuts are delicious without it, but the glaze adds a bakery-style touch.

Can I use whole wheat flour?

You can substitute half the flour with whole wheat for a more wholesome version, but the texture will be slightly denser.

What if I don’t have a donut pan?

You can bake the batter in a muffin tin — just adjust the bake time to about 18–20 minutes.

Can I reduce the sugar?

Yes, reduce the sugar to 3/4 cup for a slightly less sweet version. You can also try coconut sugar or monk fruit.

How do I prevent donuts from sticking?

Be sure to grease your donut pan well with oil or nonstick spray before adding the batter.

Why did my donuts turn out dry?

Overbaking can dry them out. Start checking for doneness at 18 minutes.

Are these good for breakfast?

Absolutely! These baked donuts are light enough for breakfast but satisfying enough for dessert.

Conclusion

These baked blueberry donuts are a treat you can feel good about sharing. Whether you’re serving them at a brunch, packing them for a picnic, or enjoying one with your morning coffee, they hit all the right notes: easy, delicious, customizable, and lighter than traditional fried donuts. Once you try them, they’ll become a staple in your kitchen too.