Name: Baked Blueberry Doughnuts
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 12 donuts
Cuisine: American

From the Cook

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Warning0 allergens identified

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Preheat oven to 375° F.

In a bowl, whisk together the flour, baking powder, and salt and set aside.

In a standing mixer (or bowl using a hand mixer), cream together the butter and sugar.

Add the egg, buttermilk and vanilla and combine.

Add the flour mixture to the butter/sugar mixture and mix until just combined.

Gently fold in the 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.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Coat Blueberries in Flour 🫐
Toss fresh blueberries in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom during baking and ensure even distribution throughout.
Don't Overmix the Batter 🥄
Mix wet and dry ingredients until just combined—overmixing develops gluten, resulting in tough, dense doughnuts instead of the light, fluffy texture you're aiming for.
Room Temperature Buttermilk Matters 🥛
Use buttermilk at room temperature rather than cold to ensure smooth batter consistency and even baking throughout the doughnuts.
Fill Doughnut Molds Strategically 🍩
Use a piping bag or small ice cream scoop to fill molds evenly to about two-thirds full, preventing overflow and ensuring uniform baking and consistent doughnut shape.
Glaze While Warm for Better Adhesion ✨
Apply powdered sugar glaze to doughnuts within 5 minutes of removal from the oven while they're still warm, allowing it to set into a beautiful coating rather than sliding off cooled doughnuts.