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(UPDATE) Hi! We are re-posting this recipe because after National Doughtnut Day, it is all that we can think about. These are one of our favorite doughnut recipes on the site right now. The frosting is very light and sinks into the doughnut making them extra moist (yea, I said moist). They are super super gooey and the best part of these doughnuts is that it’s not like a crazy sugary treat, it’s just the right amount of indulgence. :)

Baked Blueberry Doughnuts with a blueberry glaze Baked Blueberry Doughnuts recipe Baked Blueberry Doughnuts with a Blueberry Glaze
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.

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.

Baking with fruits and veggies are a lot of fun and it’s something I LOVE to do. So, if you’re not interested in these doughnuts, we have a number of fruit/veggie baked good options for you: Apple Thyme Cake, Strawberry Shortbread Cookies, Sweet Potato Spudnuts, Sweet Potato and Rosemary Biscuits, Strawberry & Rosemary Tarte Tatin, Blueberry Yogurt Cookies, Cherry Hand Pies, Mini Blueberry Galettes, and Strawberries and Cream. Enjoy! xx, Jenny

Baked Blueberry Doughnuts

Servings: 24


  • 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


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


  • 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.
  • 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).

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  1. Sabrina N. Not Specified Not Specified

    I pushed these through a pencil and got the following nutritional results:

    Calories 82.5

    Total Fat 0.8 g

    Saturated Fat 0.3 g

    Polyunsaturated Fat 0.1 g

    Monounsaturated Fat 0.2 g

    Cholesterol 9.9 mg

    Sodium 86.3 mg

    Potassium 37.9 mg

    Total Carbohydrate 17.1 g

    Dietary Fiber 1.3 g

    Sugars 6.2 g

    Protein 2.4 g

    (This assumes 22 donuts.) Of course, the results beg the question: are these mini-donuts or the whole shebang?

    • Jenny Park Not Specified Not Specified

      oh wow, good to know. They’re big, whole doughnuts….none of this mini business :)

    • Debbie Hogan Not Specified Not Specified

      I just made these following the recipe exactly, except I used blueberry flavored yogurt (one container) in place of the 1 cup of plain or Greek yogurt. I sprayed the donut pan. The batter was thick like you said. The appeal to me is the 80 calorie end; however, I will not make the glaze for these anyways. The baking time is way off and mine went about 35 minutes, watching since the 12 minute mark. I think the temperature is stated wrong and it should be higher, not 350. They turned out perfect!!! Not very sweet, but that’s a good thing when dieting, and you all can add the glaze! Thanks so much!

  2. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    These sound totally perfect! Lovely recipe!!

  3. Jocelyn (Grandbaby Cakes) Not Specified Not Specified

    These look so yummy. I literally just made blueberry donuts on my blog recently. Looks incredible!

  4. amy @southern sweets and eats Not Specified Not Specified

    These look so tasty. Now that summer is almost here I am getting moderately fruit obsessed. I’m going to have to make these when my boys and I go to pick blueberries in a few weeks.

  5. Averie @ Averie Cooks Not Specified Not Specified

    They look amazing! I love making donuts at home and just curious, because we really only need about 6 at a time, I was wondering what you’d suggest for halving the recipe? (even then we’d still have more than we need) but would you use half an egg and then halve everything else? I just don’t need 2 dozen of these babies, all at once :) They are soooo pretty!

    • Jenny Park Not Specified Not Specified

      Yep, you’re totally right…although I think using just an egg white for half the recipe should work too! (They’ll be a tad bit lighter with just the whites) :)

  6. Sarah Not Specified Not Specified

    82 calorie donuts?!?!?! DingDingDing – thats awesome! And they looks so perfect, I would jump over a fried donut to get to one of these.

    Thankyou so much for the recipe!

  7. thecitygourmand Not Specified Not Specified

    Baked…not fried. This is a good alternative for an otherwise very naughty treat!

  8. Nicole Underwood Not Specified Not Specified

    Oh YUM!! I’m TOTALLY trying these out this weekend!!

  9. Kevin (Closet Cooking) Not Specified Not Specified

    Those baked blueberry donuts look so good!

  10. Lisa @ Making Lifes Lemons Not Specified Not Specified

    Holy Schmoly! Is this for real?! YUM!!

    xo Lisa

    Making Life’s Lemons

  11. Andrea Not Specified Not Specified

    Do you have a substitute for the apple sauce?
    I’m alergic to apples, pears and anything with a pit (i know bummer, right?)
    Thanks for the beautiful recipe and photos.

  12. Carol D Not Specified Not Specified

    Sounds fantastic – will be trying these in the near future
    Major thanx!

  13. kim Not Specified Not Specified

    Do you have a suggestion for baking without the donut molds? Could something other format work? I really want to make them this weekend but no chance of a the pans you suggest… thanks!

  14. natalie @ wee eats Not Specified Not Specified


  15. Belinda @themoonblushbaker Not Specified Not Specified

    YAY an excuse to bake with my new pan ^_^. I was so inspired I went out and bought one. Could I flour coat frozen ones to use in this recipe?

  16. Meghan @ Cake 'n' Knife Not Specified Not Specified

    I have been CRAVING donuts lately and these look so unbelievably good. I am literally drooling over here…

  17. Abby @ The Frosted Vegan Not Specified Not Specified

    Oh stop this, you are feeding my donut craving! On the list for a brunch this weekend : )

  18. erin @WELLinLA Not Specified Not Specified

    Blueberry cake donuts are my childhood favorite! I cannot wait to try this recipe (this weekend!) – do you think coconut milk yogurt / coconut milk would be an adequate substitute for Greek yogurt / milk? (dairy allergy in the house…)


  20. Gerry @ Foodness Gracious Not Specified Not Specified

    Geez, these look so good, I gots to get me a donut pan and move on up to 2013!

  21. Tahny Not Specified Not Specified

    I’ll take a bakers dozen, please! I love me some doughnuts!

  22. Annie @ ciaochowbambina Not Specified Not Specified

    I love blueberries in just about everything! This recipe will definitely be part of our Memorial Day weekend!!! Thank you!

  23. artsnark Not Specified Not Specified

    Yum! So glad you posted this today – I am inundated with blueberries & looking for a new way to serve them

  24. Suz the Kiwi Not Specified Not Specified

    5 stars
    I made these over the weekend and they are so yummy! First batch (I have a six-hole doughnut pan) was consumed within minutes of glazing by my partner and I, so good warm (and so good cold for that matter). Already have plans to make more of these throughout the week – but will share this time!

  25. Leanne Skinner Not Specified Not Specified


    Can I switch the flour for a wheat free one? Any suggestions?

    Cheers :)

  26. Richard Not Specified Not Specified

    oh these are perfect! I cannot image how they smell and taste fresh out of the oven. Yummy :)

  27. Stefanie @ Sarcastic Cooking Not Specified Not Specified

    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!

  28. Cate @ Chez CateyLou Not Specified Not Specified

    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!

  29. Tracy | Peanut Butter and Onion Not Specified Not Specified

    awww blueberry… one of my first loves. I have been looking for a reason to purchase a doughnut pan.

  30. Roxy Not Specified Not Specified

    First, I love fact they are baked and not fried. Although I enjoy all berries, blueberries are my favorites. Thanks, love your blog!!

  31. Tiffany @ Triple Crème Decadence Not Specified Not Specified

    Boy, do these look delicious! I love that they are baked and much more healthier than the fried version. :)

  32. Lynna Not Specified Not Specified

    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!

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  39. Phyllis Not Specified Not Specified

    5 stars
    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!

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  41. Heather Not Specified Not Specified

    Totally delicious but bake times were much longer than 12-16 minutes… took mine more like 22!

    • Jenny Park Not Specified Not Specified

      Oh wow, thanks for mentioning that! It’s been a hot minute since I’ve made these. Will have to double check soon!

  42. Not Specified Not Specified

    Heck yes! I’m all for re-posting the greatest hits! These look fabulous!

  43. Stephanie Not Specified Not Specified

    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!

  44. Angela - Patisserie Makes Perfect Not Specified Not Specified

    These look amazing. I’ve yet to try baked doughnuts, but these pictures have me salivating.

  45. Brian @ A Thought For Food Not Specified Not Specified

    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.

  46. Myrtice Stevens Not Specified Not Specified

    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!

  47. christine Not Specified Not Specified

    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!

    • Jenny Park Not Specified Not Specified

      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!!

  48. Kathy Not Specified Not Specified

    For those who don’t care for blueberries, has anyone tried this recipe leaving the berries out?

    • Jenny Park Not Specified Not Specified

      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! :)

  49. Ida D. Not Specified Not Specified

    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!

    • Jenny Park Not Specified Not Specified

      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!