Baked blueberry donuts are filled with fresh blueberries and topped with a crumble and icing. They are like coffee cake in donut form!
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Donuts are always a breakfast win at my house!
We love them with sprinkles, with peanut butter and with a citrus twist. But we also love them with fresh fruit, like these raspberry donuts!
I made this blueberry donuts recipe a little less healthy than my usual donut recipes by adding a crumble topping and a vanilla glaze. Think coffee cake flavors in a donut shape.
💗 why you will love these easy blueberry donuts
- Baked, not fried.
- Cake-like texture with a sweet crumble topping.
- Quick to make.
- Simple ingredients.
🫐 ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- All-purpose flour ~ used in the blueberry donuts and the crumble topping.
- White whole wheat flour ~ tends to have more protein than refined white flour. You can substitute all-purpose flour, if needed. I love King Arthur flour. See the recipe card for amounts. I haven't tested it, but suspect a 1 to 1 all-purpose gluten free flour should work too.
- Baking powder ~ gives the homemade donuts a little lift.
- Ground cinnamon ~ adds that bakery or donut shop flavor.
- Kosher salt ~ helps to balance the flavors. If you only have table salt, use half the amount.
- Granulated sugar ~ to add a little sweetness.
- Egg ~ one large egg at room temperature.
- Sour cream ~ adds moisture. Ideally it should be at room temperature. You can substitute with Greek yogurt if you don't have sour cream.
- Milk ~use your favorite milk. I usually use almond milk or 1%. It's also ideal to have at room temperature.
- Butter ~ adds moisture. Melt the butter and allow it to cool slightly. Coconut oil can be substituted for the butter, also melt and let cool slightly.
- Blueberries ~ I prefer fresh blueberries. Frozen blueberries can be substituted, but do not thaw them before adding to the donut batter.
- Confectioners' sugar ~ also known as powdered sugar or icing sugar, used for the blueberry donut icing.
- Vanilla ~ pure vanilla extract adds extra flavor to the icing glaze.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
🥣 how to make baked donuts
Preheat oven to 350°F. Prepare a donut pan with butter or non-stick spray and set aside.
To make the crumble: in a small to medium bowl mix together the all-purpose flour, granulated sugar and ground cinnamon.
Then pour the melted butter over the dry ingredients and stir with a fork until a clumpy mixture forms. Set aside.
To make the blueberry donuts: In a medium size bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, ground cinnamon and kosher salt.
In another bowl, whisk the egg, granulated sugar and sour cream until combined. Then add the milk and whisk until combined.
Finally add the melted butter and whisk until fully combined.
Pour the dry ingredients into the wet ingredients and mix until just combined. The batter will be fairly thick.
Lightly fold in the blueberries.
Spoon the batter into each donut well, filling about ½-¾ of the way full. Top each donut with the crumble mixture, lightly pressing the crumble into the donut batter.
Bake for 9-11 minutes, or until the edges are lightly browned. Allow to cool a few minutes in the pan and then transfer to a wire rack, leaving the crumble side up.
Add the vanilla icing glaze after the donuts have cooled for 5-10 minutes. They don't have to be completely cool.
💬 frequently asked questions
can I use frozen blueberries?
My preference is for fresh blueberries, but frozen blueberries can be used. Just do not thaw them before adding to the batter.
are baked donuts healthier than fried donuts?
As always, healthy is a subjective term, but baked donuts tend to be healthier because they are not fried in oil.
do I have to use a donut pan?
If you don't have a donut pan, they can be baked in a standard muffin pan. Bake at the same temperature for about 12-14 minutes or until lightly browned at the edges.
👩🏻🍳 tips for the best homemade donuts
Prepare the pan well. I typically use butter to grease each donut well, but a baking spray with flour, like Baker's Joy, also works.
Don't overfill the donut pan, ¾ of the way is the ideal amount.
Many people recommend filling a piping bag with the donut batter to pipe them into the donut pan. I actually find this method to be messier and wastes more of the batter, but use it if it works for you. I simply use a spoon.
Be sure to lightly press the crumble into the blueberry donut batter prior to baking. This will help adhere the crumble to the baked donuts.
If you only have one donut pan, you can use a mini muffin pan to make donut holes with the remaining batter.
Place a baking sheet pan, parchment paper or aluminum foil under a wire cooling rack before putting the vanilla glaze on the donuts. This will collect any glaze drippings and make cleanup faster.
💡 variation ideas
- Lemon blueberry donuts ~ add in one tablespoon of lemon zest with the granulated sugar and replace the milk with lemon juice for the glaze.
- Cream cheese icing ~ replace the vanilla glaze with the cream cheese icing from this red velvet brownie recipe.
🫙 how to store
Baked blueberry donuts are best eaten when freshly baked. Cover and store at in an airtight container at room temperature for 1-2 days or refrigerated for up to one week. The glaze will get a little sticky when covered.
You can freeze homemade donuts for up to 2 months. Thaw overnight in the refrigerator before warming to your liking.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these baked Blueberry Donuts. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
🥞 more breakfast ideas
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Baked Blueberry Donuts
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
crumble
- ½ cup all-purpose flour 63g
- ⅓ cup granulated sugar 67g
- ¼ teaspoon ground cinnamon
- 3 tablespoons unsalted butter melted (42g)
blueberry donuts
- ½ cup all-purpose flour 63g
- ½ cup white whole wheat flour 60g
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ⅓ cup granulated sugar 67g
- 1 large egg room temperature
- ¼ cup sour cream room temperature (60g)
- ⅓ cup milk room temperature (80mL)
- 2 tablespoons butter* melted and slightly cooled (30mL)
- 1 cup fresh blueberries 150g
vanilla glaze
- ½ cup confectioners' sugar 60g
- ½ teaspoon pure vanilla extract
- 1 tablespoon milk or half and half 15 mL
Instructions
- Preheat oven to 350°F. Prepare a donut pan with butter or non-stick spray and set aside.
to make the crumble
- In a small to medium bowl mix together the all-purpose flour (½ cup/63g), granulated sugar (⅓ tablespoons/67g) and ground cinnamon (¼ teaspoon). Then pour the melted butter (3 tablespoons/42g) over the dry ingredients and stir with a fork until a clumpy mixture forms. Set aside.
to make the blueberry donuts
- In a medium size bowl, whisk together the all-purpose flour (½cup/60g), white whole wheat flour (½cup/60g), baking powder (1 teaspoon), ground cinnamon (½ teaspoon) and kosher salt (½ teaspoon).
- In another bowl, whisk the egg (1 large), granulated sugar (⅓ cup/67g) and sour cream (¼ cup/60g) until combined. Then add the milk (⅓ cup/80mL) and whisk until combined. Finally add the melted butter (2 tablespoons/28g) and whisk until fully combined.
- Pour the dry ingredients into the wet ingredients and mix until just combined. The batter will be fairly thick. Lightly fold in the blueberries (1 cup/150g). Spoon the batter into each donut well, filling about ½-¾ of the way full.
- Top each donut with the crumble mixture, lightly pressing the crumble into the donut batter.
- Bake for 9-11 minutes, or until the edges are lightly browned. Allow to cool a few minutes in the pan and then transfer to a wire rack, leaving the crumble side up. If making four more donuts, allow the pan to cool and then bake the remaining batter. If you'd like to make "donut holes" with the remaining batter; grease or spray a mini muffin pan with non-stick spray and use it for the remaining batter. I typically get about 6 donut holes and bake them along side the donuts.
- The glaze can be added after the donuts have cooled for 5-10 minutes. They don't have to be completely cool.
for the vanilla glaze
- In a bowl combine the the confectioners' sugar (½ cup/60g), vanilla (½ teaspoon) and milk (1 tablespoon) and stir until you reach a thick glaze consistency. If you need to add more milk, start with ½ teaspoon increments until you reach your desired consistency.
- Drizzle the glaze icing over the top of each donut and allow to set. This will take about 15 minutes.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Michelle says
These blueberry donuts are so darling with that delicious crumble scattered on top! A perfect treat to make for Mother's Day!
Tasia says
Thank you Michelle! It's hard to resist a crumble topping! 😉