Baked Blueberry Doughnuts
The ultimate comfort food, Baked Blueberry Doughnuts are fluffy, sweet, and bursting with fresh blueberries. A perfect treat for any occasion, these easy weeknight delights will have you craving more. Make them tonight for a sweet breakfast surprise!
Equipment
- Donut Pan
- hand mixer or stand up mixer
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- powdered sugar, for dusting
Instructions
- Preheat your oven to 375° F.
- In a bowl, whisk together the all-purpose flour, baking powder, and kosher salt and set aside.
- In a standing mixer (or bowl using a hand mixer), cream together the unsalted butter and granulated sugar.
- Add the egg, buttermilk and vanilla extract and combine.
- Add the flour mixture to the butter/sugar mixture and mix until just combined.
- Gently fold in the fresh blueberries.
- Spoon into greased and floured donut pan, filling ¾ full.
- Bake for 14 minutes, or until the tops spring back when lightly pressed.
- Cool and lightly dust with powdered sugar.
Notes
- Tip 1: Toss blueberries in flour before folding them in to keep them from sinking to the bottom.
- Tip 2: Don’t overmix the batter—it keeps the doughnuts tender.
- Tip 3: Use a piping bag or zip-top bag with the corner cut out to neatly fill your doughnut pan.
- Tip 4: Let them cool fully before glazing or dusting so it sticks nicely.
- Tip 5: Storage: In an airtight container at room temperature for up to 2 days. After that, I recommend freezing.
- Tip 6: To Freeze: Freeze them in a single layer for about 30 minutes, then transfer to a labeled freezer bag, and keep them for up to 4 months.
- Tip 7: No buttermilk? Use regular milk, or make your own by mixing 1/2 tablespoon of vinegar or lemon juice into 1/2 cup of milk. Let it sit for 5 minutes before using in your batter.
- Tip 8: Need an egg-free version? Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested) for an egg-free swap.
- Tip 9: No doughnut pan? These work great as muffins—just bake in a greased or lined muffin tin at 375°F for 18–20 minutes!