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functional image blueberry donuts top down on a distressed wooden plate with a carton of blueberries and yellow flowers
Heather Wolf

Blueberry Donuts

5 from 1 vote
Breakfast doesn't get any fresher than Blueberry Donuts straight from the oven. Soft, fluffy and bursting with berries, these homemade donuts will be devoured in record time
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 10
Course: Donuts
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Blueberry Donuts
  • 1 cup all-purpose flour unbleached
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 1 large egg room temperature
  • 1/2 cup buttermilk room temperature
  • 1/4 cup plain Greek Yogurt room temperature
  • 2 Tbsp unsalted butter melted and cooled
  • 1 tsp vanilla extract pure
  • 3/4 cup fresh blueberries

Equipment

  • Donut pan

Method
 

Blueberry Donuts
  1. Preheat oven to 350 degrees. Generously grease and flour a donut pan then set aside.
  2. Sift flour, baking powder, baking soda, granulated sugar and brown sugar together in a large bowl.
  3. In a separate bowl, whisk egg, buttermilk, yogurt, melted butter and vanilla until combined.
  4. Carefully add wet ingredients to dry, stirring with a wooden spoon until just combined. Take care to avoid overmixing.
  5. Gently fold in fresh blueberries until evenly distributed.
  6. Pipe batter into donut pan, filling cavities 3/4 of the way.
  7. Bake for 13 minutes or until donuts turn golden brown and the tops spring back when pressed by a fingertip.
  8. Cool donuts in pan for 5 minutes then remove to a wire rack to cool completely.
  9. Clean donut pan, coat with nonstick spray then repeat the baking process with the remaining batter.
  10. Donuts are best the day they are made but leftovers can be covered and stored at room temperature up to 2 days.