Introduction

These delectable glazed blueberry donuts are a delightful treat perfect for breakfast or an afternoon snack. Light and fluffy with bursts of juicy blueberries, topped with a sweet vanilla glaze, they’re sure to become a favorite in your kitchen.

A stack of three blueberry donuts is shown, each donut having a light golden-brown dough base with visible purple blueberry spots baked inside. The top donut is broken in half, revealing a soft, fluffy interior with embedded blueberries. All donuts are glazed with a thick, white icing that drips slightly over the edges, adding a smooth, shiny layer. The stack sits on a round wooden slab with visible bark texture, placed on a white marbled surface. Fresh blueberries are scattered around the donuts for decoration. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (or a combination of whole white wheat and all-purpose flour)
1/2 cup sugar of choice (granulated, brown, or monk fruit sugar)
2 teaspoons baking powder
1 teaspoon salt
1/2 cup buttermilk or milk of choice
2 large eggs
2 teaspoons vanilla extract
2 teaspoons melted butter or oil of choice
1 1/2 cups blueberries (fresh or frozen)
1 1/2 cups powdered sugar (or monk fruit powdered sugar)
3-4 tablespoons milk of choice
1 teaspoon vanilla

Instructions

Step 1: Preheat your oven to 325°F (160°C). Grease two 6-cup donut pans or a 12-cup muffin pan. You may also use one 6-cup donut pan and one 12-cup mini donut pan. Set aside.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
Step 3: In a separate bowl, stir together the milk, eggs, vanilla extract, and melted butter or oil until smooth.
Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Avoid overmixing to keep the donuts tender.
Step 5: Gently fold the blueberries into the batter, being careful not to crush them.
Step 6: Transfer the batter into a large plastic bag and cut about a ½ inch opening at the corner. Pipe the batter into the prepared donut cavities, filling each about ¾ full.
Step 7: Bake regular-sized donuts for 14 to 18 minutes, or until the donuts spring back when gently pressed. For mini donuts, bake for 10 to 12 minutes.
Step 8: Let the donuts cool in the pans for 10 minutes, then carefully invert the pans to remove the donuts and allow them to cool completely on a wire rack.
Step 9: To make the glaze, whisk together the powdered sugar, 3 to 4 tablespoons milk, and 1 teaspoon vanilla in a shallow bowl until smooth.
Step 10: Dip the tops of the cooled donuts into the glaze one at a time. Let the glaze set before serving.

Tips & Variations

For a healthier twist, substitute half the all-purpose flour with whole white wheat flour and use monk fruit sugar as a sugar alternative.
If using frozen blueberries, do not thaw before adding to batter to prevent smearing the color too much.
Try adding a squeeze of fresh lemon juice or a teaspoon of lemon zest to the glaze for a citrusy brightness.
To make a vegan version, use a plant-based milk, flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and oil instead of butter.

Storage

Store the glazed blueberry donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 4 days or freeze without glaze for up to 1 month. Thaw frozen donuts at room temperature and apply glaze before serving. Reheat briefly in a microwave or oven if desired.

How to Serve

A close-up view of several blueberry donuts stacked and overlapping each other on a white marbled surface; each donut has a light golden base clearly studded with whole dark blueberries with deep purple spots where berries burst, all topped with a smooth, glossy white glaze that evenly coats the surface with slight raised texture, highlighting the berries beneath the glaze and creating a soft, shiny finish across the tops. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts without a donut pan?

Yes, you can use a 12-cup muffin pan instead, although the shape will be more like muffins than donuts. Alternatively, use mini muffin pans for smaller bites.

What can I use if I don’t have buttermilk?

You can substitute regular milk with 1 tablespoon of lemon juice or vinegar added to the milk, let it sit for 5 minutes before using. This homemade buttermilk substitute works well in the recipe.