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    Home > Blog > Seasonal > Baked Blueberry Donuts

    Baked Blueberry Donuts

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

    Jump to Recipe
    A close up of a baked blueberry doughnut with 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.

    Baked blueberry donuts on a baking sheet being drizzled with a glaze.

    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.

    A small doughnut pan.
    Mini Donut Pan
    Two doughnut pans.
    Regular Size Donut Pan
    Baked blueberry donuts on a baking rack.

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    A close up of a baked blueberry doughnut with glaze.

    Baked Blueberry Doughnuts

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    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.
    • 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

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    June 9, 2015 / 57 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    Reader Interactions

    June 9, 2015 / 57 Comments

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    1. Leanne Skinner

      May 27, 2013 at 4:19 am

      Hi,

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

      Cheers :)

      Reply
    2. Suz the Kiwi

      May 26, 2013 at 6:29 pm

      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!

      Reply
    3. Suz the Kiwi

      May 26, 2013 at 6:29 pm

      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!

      Reply
    4. artsnark

      May 25, 2013 at 11:33 am

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

      Reply
    5. Annie @ ciaochowbambina

      May 25, 2013 at 10:35 am

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

      Reply
    6. Tahny

      May 25, 2013 at 4:44 am

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

      Reply
    7. Gerry @ Foodness Gracious

      May 24, 2013 at 10:26 pm

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

      Reply
    8. erin @WELLinLA

      May 24, 2013 at 12:00 pm

      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…)

      Reply
    9. Abby @ The Frosted Vegan

      May 24, 2013 at 7:55 am

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

      Reply
    10. Meghan @ Cake 'n' Knife

      May 24, 2013 at 7:47 am

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

      Reply
    11. Belinda @themoonblushbaker

      May 24, 2013 at 5:47 am

      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?

      Reply
    12. natalie @ wee eats

      May 23, 2013 at 7:33 pm

      /faints

      Reply
    13. kim

      May 23, 2013 at 5:35 pm

      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!

      Reply
      • Jenny Park

        May 23, 2013 at 5:46 pm

        Do you have a mini muffin pan? you could make makeshift doughnut holes!

        Reply
        • kim

          May 23, 2013 at 5:52 pm

          love the idea, will work on it and keep you posted. what about a mini loaf pan? I will let you know, thanks!!

          Reply
        • kim

          May 25, 2013 at 8:23 am

          Mini Muffin pan= SUCCESS! Thanks.

          Reply
    14. Carol D

      May 23, 2013 at 5:26 pm

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

      Reply
    15. Andrea

      May 23, 2013 at 4:02 pm

      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.

      Reply
      • Jenny Park

        May 23, 2013 at 5:18 pm

        You can swap it out for 1/3 cup of vegetable oil!

        Reply
    16. Lisa @ Making Lifes Lemons

      May 23, 2013 at 8:40 am

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

      xo Lisa

      Making Life’s Lemons

      Reply
    17. Kevin (Closet Cooking)

      May 23, 2013 at 6:56 am

      Those baked blueberry donuts look so good!

      Reply
    18. Nicole Underwood

      May 23, 2013 at 6:55 am

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

      Reply
    19. thecitygourmand

      May 23, 2013 at 2:02 am

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

      Reply
    20. Sarah

      May 22, 2013 at 5:31 pm

      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!

      Reply
    21. Averie @ Averie Cooks

      May 22, 2013 at 5:04 pm

      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!

      Reply
      • Jenny Park

        May 24, 2013 at 3:16 pm

        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) :)

        Reply
    22. amy @southern sweets and eats

      May 22, 2013 at 4:12 pm

      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.

      Reply
    23. Jocelyn (Grandbaby Cakes)

      May 22, 2013 at 11:36 am

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

      Reply
    24. Katrina @ Warm Vanilla Sugar

      May 22, 2013 at 11:31 am

      These sound totally perfect! Lovely recipe!!

      Reply
    25. Sabrina N.

      May 22, 2013 at 11:14 am

      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?

      Reply
      • Jenny Park

        May 22, 2013 at 11:17 am

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

        Reply
        • Sabrina N.

          May 22, 2013 at 11:28 am

          Fantastic! I’m very excited about trying out this recipe.

          Reply
          • Jill

            May 26, 2013 at 4:27 pm

            Amen, Jenny! No minis.

            Reply
      • Debbie Hogan

        October 06, 2015 at 5:39 pm

        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!

        Reply
        • Debbie Hogan

          October 06, 2015 at 5:42 pm

          add: Recipe made12 normal sized donuts

          Reply
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