Baked Blueberry Doughnuts

by Jenny Park · Published: Jun 9, 2015 · Modified: Nov 28, 2020

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Baked Blueberry Doughnuts | Doughnut recipe | Spoon Fork Bacon (1)

Hi! I’ve been really into blueberries lately. I have them almost every morning stirred into my Greek yogurt/flaxseed/honey mix or sometimes I’ll puree a little bit and add it into my fresh grapefruit juice as an extra sweet topper. It’s really tasty and along with my 5 gallons of coffee, blueberries help me to stay sane during a busy week.

Baked Blueberry Doughnuts | Doughnut recipe | Spoon Fork Bacon (2)

These doughnuts today are inspired by the infamous blueberry doughnuts from “m&m donuts”. It’s one of those places known for there extra special this or their really awesome that…in this case their glazed blueberry doughnuts. The quirky thing about this place is that their target doughnut buyers are younger drunk peeps (or stoners) who want freshly baked, late-night doughnuts. They don’t open until 10pm and they’re closed again by 10am. People go so crazy for m&m’s blueberry doughnuts that every night there’s a 1-2 hour line that begins to form well before opening hours. In addition, people are only allowed to buy one dozen blueberry doughnuts per purchase because they’re in such high demand throughout the night.

Being pretty doughnut obsessed I went for it….in the morning. Sorry, I wasn’t about to wait 2 hours at night for a box of doughnuts that could end up being really overrated. Anyway, I’m super glad I went in the morning. I still had a fresh box of blueberry doughnuts and only waited for 10 minutes while they were finishing them up in the back. The results?? Awesome flavored doughnuts!….swimming in a pile of grease. :/ The tons of grease soaked into the doughnuts really ruined what could’ve been a killer experience. Naturally I did what I usually do when I try something new, I thought to myself, “Hm, how can I make this at home…and how can I make it better?”

So today we have a baked version of the doughnuts I tried a couple months ago. Since it was mainly the grease that bummed me out I decided to do a baked version to avoid that issue all together. In addition to baking them I swapped all the butter, shortening, oil out for greek yogurt and applesauce, so we’re totally going healthy-ish with these guys! Also, if you make these you’ll notice the batter is oober thick (that why I recommend piping them)…that’s a good thing, the batter should be nice and thick because you want a dense, cake-doughnut-like result. You can even go 50/50 all purpose to whole wheat flour if you want and you’ll get a doughnut with more of a “bite” but that’s it. Still super good. The glaze on this is also different than what you’d expect. It’s a light glaze that will stay sticky and wet, if you want a glaze that will eventually dry onto the doughnut then you can scale back on the blueberries and o.j. and double the powdered sugar.

Enjoy! xx, Jenny

More recipes with blueberries:

Blueberry Cobbler
Blueberry Yogurt Cookies
Blueberry Cheesecake Creme Brûlée Bars
Blueberry Slab Pie

More donut recipes we love:

Old Fashioned Donuts
Strawberry Glazed Old Fashioned Donuts
Baked Chocolate Doughnuts
Sweet Potato Spudnuts (Potato Donuts)

Click here for our Donut Recipe Collection!

For this recipe we use the regular sized donut pans, but you can use the small donut pans if you prefer, the baking time will just need to be less.

Baked Blueberry Doughnuts | Doughnut recipe | Spoon Fork Bacon (11)

Baked Blueberry Doughnuts | Doughnut recipe | Spoon Fork Bacon (12)

Baked Blueberry Doughnuts | Doughnut recipe | Spoon Fork Bacon (13)

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Servings: 24

INGREDIENTS

▢ 1 ½ cups all purpose flour
▢ ½ cup plus 2 tablespoons superfine sugar granulated is fine
▢ 1 teaspoon baking powder
▢ ½ teaspoon baking soda
▢ ¼ teaspoon salt
▢ 1 egg
▢ 1 cup nonfat Greek yogurt or 3/4 cup of plain yogurt
▢ 3 tablespoons milk
▢ 3 tablespoons all natural apple sauce
▢ ½ teaspoon vanilla extract
▢ zest of 1 orange
▢ 1 ¼ cups fresh blueberries

glaze

▢ ¾ cup fresh blueberries
▢ juice of 1/2 orange
▢ 2 cups powdered sugar, sifted

INSTRUCTIONS

Preheat oven to 350°.
In a mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Whisk together to remove any lumps and set aside.
In another mixing bowl combine the remaining ingredients except for the blueberries and whisk together.
Stir the wet mixture into the dry mixture and stir together. Gently fold in the blueberries until just combined (batter should be thick).
Scoop mixture into a piping bag or a re-closeable plastic bag and snip the tip. Pipe mixture into prepared doughnut molds and bake for 22-25 minutes or until slightly darker than golden brown on top and doughnuts have begun to brown on the bottoms.
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Remove from oven and allow doughnuts to sit for 5 minutes. Remove from molds and place onto a cooling rack.
For the glaze: Place blueberries into a food processor and puree until smooth. Add the orange juice and powdered sugar, ½ cup at a time) until fully incorporated and no lumps remain. (the glaze should be very thin).
To assemble: Fully dip each doughnut into the glaze and shake to remove any excess. Allow glazed doughnuts to sit on a cooling rack for 5-10 minutes before serving. (doughnuts should still be sticky after glazed; the glaze should stay wet).

Calories: 103kcal Carbohydrates: 23g Protein: 2g Fat: 1g Saturated Fat: 1g Cholesterol: 7mg Sodium: 72mg Potassium: 31mg Fiber: 1g Sugar: 17g Vitamin A: 20IU Vitamin C: 1mg Calcium: 15mg Iron: 1mg

CUISINE: American

KEYWORD: donuts

COURSE: Breakfast, Snack

Reader Interactions

June 9, 2015 / 57 Comments

Comments

Ida D.
January 30, 2020 at 9:35 pm
Hi! I’m from the Philippines and we don’t commonly have fresh blueberries here, definitely not in this part of the country where I live. All we have are canned blueberry, cherry or strawberry filling. I’d love to try this doughnut recipe but I don’t how if I substitute with the filling. Can you please help? Thanks!
Reply
- Jenny Park
  February 05, 2020 at 2:10 pm
  Hi! So fruit fillings usually come with a lot of extra syrup, so for this recipe I would go ahead and pour the filling into a fine mesh sieve and then completely rinse the filling so only the fruit is leftover. Then I would pat them dry and use them in the recipe in the same quantity as listed. Hope that helps!
  Reply
Kathy
July 21, 2016 at 9:11 pm
For those who don’t care for blueberries, has anyone tried this recipe leaving the berries out?
Reply
- Jenny Park
  July 22, 2016 at 3:18 pm
  You can totally leave them out, but I recommend adding an extra 1/4 cup of sugar and zest from 1 lemon, since the berries themselves add some tart-sweetness to the doughnuts that you’ll be missing without them! :)
  Reply
christine
July 06, 2015 at 3:37 pm
Making these tonight or tomorrow AM for a co-workers bday.
QU: Could I prep the dough or/and the glaze the night before for a faster AM of baking? Or not recommended…
QU-2: What is the best way to store these (and I’m assuming they are BEST fresh out of the oven…). :)
Thank you! This will be my first recipe of yours and I cannot wait to try it!
Reply
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- Jenny Park
  July 09, 2015 at 5:11 pm
  I’m a little late on this, sorry about that!! I hope they turned out okay! For the future: The batter and glaze can be prepped the day before, covered and refrigerated. For the doughnut batter, I just recommend folding the blueberries in right before you bake them. You can store the doughnuts pre-glazed in an airtight container. This is a wet glaze that stays wet, so it’s best to glaze within a couple hours of serving.
  Hope they worked out for you!!
  Reply
Myrtice Stevens
June 25, 2015 at 10:43 am
I love how greasy these babies look. I love all kind of greasy food. I’m not a very skinny pretty model you can tell. But that’s pain i can stand, because I have sweet tooth. Anyway, I really love them. Thank you so much for sharing this brand new donuts to us!
Reply
Brian @ A Thought For Food
June 10, 2015 at 8:56 pm
So glad you reposted it because it looks wonderful. I still haven’t made doughnuts from scratch, so this was just the inspiration I needed to get my butt in gear.
Reply
Angela - Patisserie Makes Perfect
June 10, 2015 at 2:38 am
These look amazing. I’ve yet to try baked doughnuts, but these pictures have me salivating.
Reply
Stephanie
June 09, 2015 at 2:45 pm
These look so good and made me think of Krispy Kreme. The thing is, I’m not really into blueberries but I’m really into baking instead of frying. Do you think you can make another doughnut like this but a variation? That would be awesome!
Reply
Tori@Gringalicious.com
June 09, 2015 at 5:10 am
Heck yes! I’m all for re-posting the greatest hits! These look fabulous!
Reply
Heather
February 02, 2015 at 9:23 am
Totally delicious but bake times were much longer than 12-16 minutes… took mine more like 22!
Reply
- Jenny Park
  February 02, 2015 at 9:26 am
  Oh wow, thanks for mentioning that! It’s been a hot minute since I’ve made these. Will have to double check soon!
  Reply
Phyllis
March 05, 2014 at 1:59 pm
I made a batch of these last night. I used my homemade apple sauce. I filled my doughnut pan too full (didn’t leave much dough in my bowl). It was quick to make a second batch (I wanted to give some doughnuts to my friend). These are super light and rather guilt-free. My bake times were all longer than 12-16 minutes even when I reduced quantity in the pan. This was super easy and so yummy with hand picked, organic blueberries! I’m keeping this one in my recipe book!
Reply
Phyllis
March 05, 2014 at 1:59 pm

I made a batch of these last night. I used my homemade apple sauce. I filled my doughnut pan too full (didn’t leave much dough in my bowl). It was quick to make a second batch (I wanted to give some doughnuts to my friend). These are super light and rather guilt-free. My bake times were all longer than 12-16 minutes even when I reduced quantity in the pan. This was super easy and so yummy with hand picked, organic blueberries! I’m keeping this one in my recipe book!
Reply
Lynna
May 31, 2013 at 12:19 am
I know the exact place you`re talking about! Haha, I went there once and had to wait 2 hours for my donuts! They were indeed fabulous though. I don`t remember them being that greasy/oily though.
But, I`m glad I can make these at home!
Reply
Tiffany @ Triple Crème Decadence
May 30, 2013 at 4:15 am
Boy, do these look delicious! I love that they are baked and much more healthier than the fried version. :)
Reply
Roxy
May 29, 2013 at 2:16 pm
First, I love fact they are baked and not fried. Although I enjoy all berries, blueberries are my favorites. Thanks, love your blog!!
Reply
Tracy | Peanut Butter and Onion
May 29, 2013 at 4:43 am
awww blueberry… one of my first loves. I have been looking for a reason to purchase a doughnut pan.
Reply
Cate @ Chez CateyLou
May 28, 2013 at 1:49 pm
I love blueberries, and they are even better in the summer!! I really need to buy a doughnut pan so I can make some of these!
Reply
Stefanie @ Sarcastic Cooking
May 27, 2013 at 7:59 am
That glaze looks divine! I have to admit my favorite doughnut from Dunkin Doughnuts is the blueberry cake doughnut. I need a doughnut pan now!
Reply
Richard
May 27, 2013 at 7:46 am
oh these are perfect! I cannot image how they smell and taste fresh out of the oven. Yummy :)
Reply

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Baked Blueberry Doughnuts | Doughnut recipe | Spoon Fork Bacon (2024)

FAQs

Are Doughnuts better fried or baked? ›

While many prefer the light and crispy texture of a fried donut, leaving the deep fryer in the cabinet and baking your cake donuts instead makes for healthier, less oily donuts. It's also safer and easier to clean up, given that you don't have to deal with lots of hot oil.

Get More Info Here ›

How to make donuts without a donut? ›

To create your makeshift donut pan, start by taking a 5"x5" square piece of foil and place it over your fingers. Fold the foil around your fingers and carefully fold the sides up to create a mold. Fit the mold into a cup of your muffin pan and press into place. Repeat for remaining cups.

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Why wouldn t you want to cook more than 4 doughnuts at a time? ›

One last thing, don't fry more than 2-3 doughnuts at once unless you have a really great or big fryer. The temperature will drop significantly with each doughnut you fry so you don't want to add too many at once.

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What makes doughnut soft and fluffy? ›

How to Make Super Soft and Fluffy Sugar Glazed Doughnuts | Fried or Baked. There's only one way to make doughnuts even softer and fluffier and that is by scalding some of the flour. Scalding is a technique used to not only make bread softer, but also to make it stay soft for longer.

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Do baked donuts taste the same as fried? ›

No, baked donuts do not taste the same as fried donuts. The cooking method affects the texture, flavor, and appearance of the donuts.

Can you use a muffin pan to make donuts? ›

We've got donuts on the brain. But sometimes you just don't want to leave the house, even if it is for a perfect, sugary treat. Thank goodness for this recipe from Cook's Country. You just pop the dough in a muffin tin -- no special equipment needed for these fantastic crowd-pleasers.

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What makes an old fashioned doughnut? ›

Old-Fashioned Doughnuts are basically cake doughnuts that have been fried. This gives them a slightly crunchy outer shell, that's usually lacquered with glaze or dusted with sugar. The inside tends to be less dense than the cake of your typical powdered doughnut and less airy than a Krispy Kreme-style glazed.

Get More Info Here ›

Can I use a muffin pan instead of a donut pan? ›

It needs to be large enough to cover the bottom of each cup in the muffin tin. A 5″×5″ square seemed to work best for me. Fold the foil around your finger, gently folding the sides up, to create a mold. Place into the cup of your muffin tin and press into place.

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What is the one big rule in baking? ›

Never bake without measuring your ingredients. Unlike cooking, baking is first a science, then anything else. If you start adding ingredients like baking powder and sugar without measuring, it can lead to some spectacular baking disasters.

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Why are doughnuts so unhealthy? ›

Donuts are ultra-processed foods.

These foods are full of sodium and/or sugar, and regular consumption of these foods may lead to some serious health issues such as obesity, diabetes, hypertension, depression and even cancer.

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Is it bad to eat a dozen donuts? ›

What would happen if you eat a dozen donuts a day for 30 days? You would gain an awful lot of weight and throw your blood sugar levels way out of whack. That's a stupid and ridiculously unhealthy thing to do; if you want to kill yourself, there are better and faster ways.

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Are baked donuts healthier than fried? ›

Are baked donuts healthier than fried? Yes they are, as there is only a small amount of oil used which is sprayed on the donut pan rather than being deep fried into oil. How long can you store donuts? Store donuts in the fridge for up to 4 - 5 days.

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Why are donuts fried instead of baked? ›

The main difference between fried and baked donuts lies in their texture, flavor, and cooking method. Here are the key differences: Texture: Fried donuts have a crispier outside and a melt-in-your-mouth texture, while baked donuts are slightly denser, chewier, and crumbier.

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Are Krispy Kreme donuts deep fried or baked? ›

Like most doughnuts, Krispy Kremes are fried (cooked in oil). Frying cooks the dough rapidly from the outside in to give the doughnuts their distinctive crispy texture. The flipper turns the doughnuts over midway through the oil.

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