Soft Blueberry Donuts

These berry-packed oven-baked donuts turn the usual deep-fried treat into a lighter morning meal without losing any taste. They come out soft and filled with bursting blueberries, making them just right for lazy weekend mornings or to jazz up your everyday breakfast routine.

I came up with this idea one soggy weekend morning when my kids wanted something tasty but I didn't want to grab those heavy store donuts. These blueberry treats have now turned into our family's weekend thing, with everyone jumping in to help pick toppings.

Ingredients

• Any milk you like: Adds moisture and works with whatever you've got, cow's milk or plant stuff
• Apple cider or white vinegar: Works with baking powder to make donuts nice and fluffy
• Real vanilla extract: Gives that cozy flavor that makes baked goods taste amazing
• Maple syrup, honey, or agave: Adds sweetness without using regular sugar
• Oil: Makes donuts tender but you can swap in mashed banana or applesauce if you want no fat
• Flour: Regular, spelt, or gluten-free mixes all work great, so you can match your diet needs
• Salt: Brings out all the tastes and cuts the sweetness
• Baking powder: Helps donuts puff up just right
• Cardamom or cinnamon if you want: Adds a nice warm flavor that works really well with blueberries
• Blueberries (fresh or frozen): Pop with flavor and make pretty purple swirls throughout

Step-by-Step Instructions

Mix Your Wet Stuff:

Throw together your milk, vinegar, vanilla, maple syrup, and oil in a bowl and let it sit. The vinegar will make the milk a bit chunky, and that's actually good for texture. This wet mix is what keeps your donuts nice and soft.

Get Your Pan Ready:

Really grease up your donut pan, or use a mini muffin pan if that's all you've got. Heat your oven to 350°F, which works great for baking these evenly without burning the outside.

Combine Dry Ingredients:

In another bowl, mix your flour, salt, baking powder, and spices if using. Giving these a good stir makes sure the rising agent spreads out so all donuts puff up the same way.

Put It All Together:

When your oven's hot enough, pour your wet stuff into your dry stuff. Stir just until it's mixed – don't go crazy or you'll end up with tough donuts. You want the batter just combined with no flour spots showing.

Deal With The Blueberries:

Either gently fold them in so they don't break, or push them into the batter after you've filled the pan. If you're using frozen ones, make sure they're thawed and dried off so they don't make the batter too wet.

Bake Them Up:

Stick them in the oven for 10-12 minutes. You'll know they're done when they've risen and don't feel wet when you touch them lightly. You might need to adjust time a bit if you're using different flours.

Let Them Rest:

Let the donuts sit in the pan for exactly 5 minutes. This helps them set up enough to come out clean but not so long that they stick. Then carefully take them out and put them on a rack.

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The blueberries really make this recipe special. After lots of testing, I found that adding them at the very end gives the prettiest look. My little girl loves to push the berries into the batter herself, saying she's making "blueberry star patterns" in each donut.

Freezer Friendly Storage

These berry donuts freeze really well for up to three months. Let them cool all the way, then wrap each one in plastic before putting them in a freezer bag. When you want one, just leave it out for about an hour or pop it in the microwave for 20 seconds. It's perfect for those rushed mornings when you want something nice but don't have time to bake.

Smart Substitution Ideas

You can switch up this recipe so many ways. Try using raspberries, chocolate chips, or chopped apples instead of blueberries. For a tangy twist, mix some lemon zest into the batter and drizzle with lemon icing. People who can't eat gluten say that using cup-for-cup gluten-free flour works perfectly without changing anything else in the recipe.

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Topping Suggestions

These donuts taste great plain, but the right topping takes them to another level. Try a basic icing made with powdered sugar and a little milk, or go island-style with some coconut butter. For a breakfast-worthy option, spread on light cream cheese frosting with a bit of maple syrup for a fancy but not too sweet finish that goes great with your morning coffee.

Frequently Asked Questions

→ Can frozen blueberries be used?

Frozen blueberries work too! Just make sure to thaw them out fully before mixing.

→ What’s the best flour for these?

Pick from all-purpose, spelt, or even gluten-free flour. Use one that fits your needs best.

→ How can I stop overmixing?

Mix the dry and wet ingredients gently and stop as soon as everything is combined. Overmixing can make the donuts too dense.

→ Is oil required for this recipe?

Nope, you can swap it out for mashed bananas or applesauce for a lower-fat option.

→ How long do these need to bake?

10-12 minutes at 350°F should do it. Pull them out when they’re golden and not gooey in the middle.