Blueberry Donuts

These baked blueberry donuts turn out fluffy and cakey, with fresh blueberry flavor. There’s no yeast, no rising time, and they bake in 10 minutes. 

I used to have a troubling obsession with Krispy Kreme blueberry cake donuts, but eventually, my family told me I either had to start making them at home or buy enough to share…

Since I’m not a bazillionaire, I started making blueberry donuts at home, and now the whole family is hooked. They’re our favorite treat for brunch or to pair with coffee, and the blueberries add an extra layer of sweet and tart flavor.

Key ingredients

• Self rising flour. I always try to use self-rising flour when baking because it makes for a more convenient recipe. It’s a combination of all purpose flour, baking powder, and salt, and it’s super easy to make my homemade self rising flour (and cheaper, too). 
• Maple syrup. Adds sweetness and moisture to the donuts. I also tested this recipe with honey, and the flavors didn’t mesh as well. 
• Coconut oil. Adds tenderness to the donuts. I also had luck testing melted butter, but in order to keep this recipe vegan, I prefer oil. 
• Milk. I used unsweetened almond milk, but any milk will work.
• Blueberries. I’ve used fresh and frozen blueberries, and the results are virtually the same. If you use frozen blueberries, I suggest letting them thaw overnight and then drain the excess juice (or use the juice instead of milk!). 

How to make blueberry doughnuts

See the recipe card at the bottom for printable directions.

Step 1- Prep. Preheat the oven and grease a donut pan. 

Step 2- Mix. Add the dry ingredients to a large bowl, then add the rest of the wet ingredients (except blueberries). Whisk to form a dough, then gently fold in the berries. 

Step 3- Assemble. Pour the donut batter into a piping bag and pipe it into the pan. 

Step 4- Bake donuts. Bake until a toothpick comes out mostly clean. Let the donuts cool briefly, then transfer them to a cooling rack.

Arman’s recipe tips

• Don’t have a piping bag? I usually just use a resealable plastic bag and snip the corner off. 
• Avoid over-mixing the batter. This is the #1 mistake I see being made when making donuts. Overmixing the batter causes excess gluten to develop, making for dense donuts. Mix in large, smooth strokes, and only until the ingredients are combined. 
• Know when the donuts are done baking. Once they look firm on top and bounce back when pressed, they are baked! 
• Glaze the donuts. If you’re like me and prefer a glazed cake donut, you’re in luck. Combine 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and a few tablespoons of milk. Once it reaches your desired consistency, drizzle it while the donuts are on the wire rack.

Storage instructions

To store: Let the donuts cool completely, then store them in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. 

To freeze: Wrap each donut in parchment paper, place in a ziplock bag, and freeze for 6 months.

Frequently asked questions

More blueberry recipes to try

• Healthy blueberry muffins
• Blueberry galette
• Blueberry baked oatmeal
• Blueberry breakfast cake

If you tried this Blueberry Donuts Recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.