Baked Doughnuts have become extremely popular over the last few years. This is not surprising. They are quite a bit lower in fat than fried doughnuts. With more people watching their fat and calories, these are a great option for when you are wanting to enjoy a bit of an indulgence, without going over the top! Baked Blueberry Doughnuts are quite simply one of my favorite baked doughnuts to make!
Blueberries are known to be a wonderful super fruit. They are packed with antioxidants and phytoflavinoids. They are also high in potassium and Vitamin C. This makes them a popular choice as far as nutritionists and Doctors go. They can lower your risk or heart disease and cancer and are also anti-inflammatory.
Why not pack all of the goodness of these little powerhouses of nutrition into a delicious breakfast treat such as a Baked Blueberry Doughnut! Without the extra calories of a fried doughnut, they have all of the flavors of the doughnut shop equivalent but combined with additional nutritional benefits!
Rolled in granulated sugar or the optional glaze, you have a treat that adults and children alike will enjoy! Plus they are quick and easy to make!
WHAT YOU NEED TO MAKE BAKED BLUEBERRY DOUGHNUTS
HINTS AND TIPS FOR MAKING BAKED DOUGHNUTS
Take advantage of my sure-fire hints and tips for making the best-baked blueberry doughnuts ever!
- Read through the recipe several times to help familiarise yourself with the recipe, any ingredients you might need, any equipment you might need and any steps needed to make the recipe.
- Assemble all of your ingredients together in one place prior to starting to make the recipe. This can help to prevent you from leaving something important out of the recipe by accident.
- I always use fresh lemon zest from unwaxed lemons. Even though they are unwaxed, do still wash them well before using. This can help to rid them of any pesticides and bug dirt, etc. You don’t want any of that in your food.
- If you really want an even nicer lemon flavour rub the first amount of sugar together with the lemon zest prior to adding it to the remaining dry ingredients. This really helps to release the natural oils from the lemon!
- Stir the wet and dry ingredients together only just to combine. You don’t want to over mix them as you will end up with tough doughnuts.
- I use a piping bag to pipe the doughnut batter into the doughnut pan (s). This is less messy than trying to spoon it in and gives you even results, with perfectly shaped doughnuts.
- Do not fill the doughnut pan any more than 2/3 full.
- Use fresh blueberries if you don’t want the batter to be dyed an unsightly purple colour. You can use frozen blueberries instead but their colour will bleed.
- Roll the doughnuts in the sugar while they are still warm. The sugar will stick to them better.
- If you are not fond of granulated sugar, you can use the optional icing sugar vanilla glaze. Dip one side of each warm doughnut into the glaze, allowing any excess to drip off and leave to set on a wire rack until the glaze has set.
HOW TO MAKE BAKED BLUEBERRY DOUGHNUTS
Nothing could be simpler!
Preheat the oven to 350*F. Spray your doughnut pan (s) really well with non-stick cooking spray. Set aside.
Whisk the flour, 1 cup of the sugar, baking powder, baking soda, cinnamon, and lemon zest together in a bowl.
Whisk the melted butter, buttermilk, eggs, and vanilla together in another bowl.
Make a well in the centre of the dry ingredients and pour in the wet. Stir together just to combine. Do not overmix.
Carefully spoon the batter into the prepared doughnut pan filling each hole ¾ full. Alternatively you can spoon into a piping bag and pipe the batter into the pan, filling ¾ full. Scatter the blueberries on top, poking them down into the batter as you go.
Bake for 10 minutes until well risen and they spring back when lightly touched. Let cool in the pan for 5 minutes before tipping out onto a wire rack.
Have the remaining ¾ cup of sugar ready in a bowl. Dip both sides of the donuts into the sugar while they are still warm.
HOW LONG WILL THESE BAKED DOUGHNUTS LAST?
As with most baked goods, these are best eaten on the day that you bake them. You can, however, keep them stored in an airtight container on the counter for up to two days. Place a layer of waxed or baking paper between them to help prevent them from sticking together.
If you need to store them for longer than two days, keep them in an airtight container in the refrigerator. Reheat briefly in a microwave for 20 to 30 seconds when you are ready to eat them.
You may also freeze them for even longer storage if you wish, again in an airtight container, with waxed or baking paper in between. Again, reheat briefly in the microwave for 20 to 30 seconds.
DO YOU NEED TO USE BLUEBERRIES?
If blueberries are not your favorite thing, by all means, replace them with something else. Try adding some mini chocolate chips, 1/3 to ½ cup will do. You can use chopped strawberries or raspberries in their place as well. Or make mixed berry muffins by using all three! Why not use a combination of white chocolate chips and berries?
WHEN TO SERVE BAKED BLUEBERRY DOUGHNUTS
These make a perfect weekday breakfast when everyone is in a rush. They are perfectly portable if you need to be eating your breakfast on the run.
They are also delicious served as a part of a Brunch at the weekend. Offer your family and guests bowls of mixed fruit to enjoy alongside, as well as crisp bacon curls, or sausage links, or both! Make sure you also offer a variety of fruit juices and perhaps some softly scrambled eggs to fill things out.
Baked doughnuts also make the perfect tea or coffee break indulgence to enjoy along with hot cups of tea or coffee in mid-morning or afternoon!
One thing is certain, your family is sure to love these delicious Baked Doughnuts and you can feel good about serving them! Quick and easy to make, as well as being incredibly delicious, these are destined to become a firm family favourite! I would be most surprised if they didn’t!
Print
Baked Blueberry Donuts Recipe
These baked donuts are a lot healthier than fried donuts but are just as delicious! They are a whole lot easier to make as well. You will need several donut baking pans, unless you are lucky enough to have a really large one.
- Total Time: 25 minutes
- Yield: Makes 16 1x
Ingredients
- 3 cups all-purpose flour
- 1 ¾ cup granulated sugar, divided
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- 1 TBS freshly grated lemon zest
- ½ cup butter, melted
- 1 cup dairy buttermilk
- 3 large free-range eggs, lightly beaten
- 2 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
1. Preheat the oven to 350*F. Spray your donut pan (s) really well with non-stick cooking spray. Set aside.
2. Whisk the flour, 1 cup of the sugar, baking powder, baking soda, cinnamon, and lemon zest together in a bowl. Whisk the melted butter, buttermilk, eggs, and vanilla together in another bowl. Make a well in the centre of the dry ingredients and pour in the wet. Stir together just to combine.
3. Carefully spoon the batter into the prepared donut pan filling each hole ¾ full. Alternatively you can spoon into a piping bag and pipe the batter into the pan, filling ¾ full. Scatter the blueberries on top, poking them down into the batter as you go.
4. Bake for 10 minutes until well risen and they spring back when lightly touched. Let cool in the pan for 5 minutes before tipping out onto a wire rack.
Have the remaining ¾ cup of sugar ready in a bowl. Dip both sides of the donuts into the sugar while they are still warm.
Notes
Optional Glaze: Rather than rolling them in granulated sugar you can make this optional glaze. Whisk together 2 cups of sifted icing sugar, ½ tsp of vanilla and ¼ cup of water to a smooth consistency in a bowl. Dip the top sides of the warm donuts into the glaze, allowing any excess to drip away. Leave to set on a wire rack for about 20 minutes prior to enjoying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
Nutrition
- Calories: 237 per donut (rolled in granulated sugar)
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.
Mexican Corn Dip Recipe