These blueberry donuts are slightly sweet and loaded with fresh, not frozen, blueberries. Topped with a simple lemon glaze makes them even better.
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In case you hadn’t notice, I’ve been on a blueberry kick lately. So far I’ve made blueberry muffins, blueberry lemon sweet rolls, and even spiked blueberry tea.
And, believe it or not, I’ve got more blueberry recipes in the works.
For now, however, I’ve got these delicious blueberry donuts for you. They are seriously perfect for making a double batch to have on hand for the week.
Because you never know when you may need to rush out the door, right? And while donuts aren’t the healthiest meal or snack, these do have fruit in them, and that’s something.
The fact that they’re easy to make is a bonus.
Use A Spatula To Gently Fold Blueberries Into Batter To Keep Them Intact
Normally, I would suggest using a resealable bag with the tip cut off to fill your donut pan. However, the blueberries are just too big to do that.
A small spoon is perfect for the job and allows you to get the batter into the mini cavities.
And, yes, you will probably have batter go all over the pan like I did. Simply wipe it off before you put the pan in the oven and you’ll be fine.
Fill Donut Pan Cavities 2/3 Full To Avoid Overspill
Once baked, your donuts should pop right out of your pan. If they stick a little, just use your spatula to gently release them from the sides of the cavities.
The glaze recipe calls for 1/2 Cup of powdered sugar, but, you can use less like I did. Using 1/4 Cup sugar will give you a more translucent glaze like you see in the photos.
Either way, they’re going to have a wonderful lemon flavor. It’s all about personal preference.
Set Donuts On Cooling Rack Until Glaze Is Set
Must-Have Tools for Making Blueberry Donuts
- Mini Donut Pans
- Spatula for folding blueberries into batter
- Cooling Rack for cooling and glazing donuts
Do you love blueberries as much as I do? What’s your favorite blueberry recipe?
Blueberry Donuts Recipe
These blueberry donuts are slightly sweet and loaded with fresh, not frozen, blueberries. Topped with a simple lemon glaze makes them even better.
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Ingredients
- 1 1/4 Cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/2 Cup granulated sugar
- 1/2 Cup milk
- 1 egg
- 4 Tablespoons butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 2/3 Cup fresh blueberries, rinsed and dried
- 1/2 Cup powdered sugar
- 1 teaspoon butter, softened
- 1 Tablespoon lemon juice
Instructions
- Preheat oven to 350º
- Spray a mini donut pan with non-stick cooling spray; set aside
- In a small bowl, combined flour, baking soda and cinnamon; set aside
- In a large bowl, combine sugar, milk egg, butter, and vanilla
- Add flour, stirring until combined
- Using a spatula, gently fold in blueberries
- Fill donut pan wells 2/3 full
- Bake at 350º for 11-13 minutes, or until tops are slightly browned
- Remove from oven and let cool on cooling rack for 5 minutes
- Remove donuts from pan
- While donuts are baking, combine powdered sugar, butter and lemon juice in a small bowl
- Dip tops of donuts in glaze
- Set on cooling rack until glaze is set
- Calories 1560
- Total Fat: 53 g 81.54%
- Saturated Fat: g 0%
- Cholesterol: mg 0%
- Sodium: mg 0%
- Potassium: mg 0%
- Total Carbohydrate: 246 g %
- Sugar: g
- Protein: 26 g
- Vitamin A: 0%
- Calcium: mg 0%
- Iron: mg 0%
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