Baking donuts is easier than it might sound, and so delicious! These mini baked blueberry glazed donuts feature a bright lemon blueberry glaze and cake-like base studded with juicy blueberries. Everyone will love these adorable treats!
I topped mine with shredded coconut, but you can add whatever you want! These would also be delicious with a vanilla glaze, if you’re short on time.
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Baked Blueberry Donuts with Greek Yogurt
I never realized quite how easy it was to make baked donuts at home – all you need is a donut pan. There are a few tricks to make them come out just right, but overall, anyone can do it!
These mini donuts are packed with juicy blueberries, and then dipped in a blueberry glaze for even more of that delicious fruity flavor. Not only are they tasty, but I’m obsessed with the color the glaze turned out. Such a bright, bold color – and it’s all natural (no food coloring needed).
These are really fun to make, and even more fun to eat. Good luck trying to stop at just one. 😉 My husband kept trying to sneak more donuts to snack on while I was taking these photos, and I had to cut him off before I ran out!
You might also love these blueberry white chocolate muffins!
Here’s what you’ll need to make these mini blueberry donuts:
- all-purpose flour
- brown sugar: Brown sugar gives the donuts a lightly caramelized flavor, and helps keep them moist.
- baking powder: For rise and structure.
- unsalted butter: This gets melted into the batter. Don’t worry, there’s no electric mixing required here!
- vanilla extract
- milk: I’ve only tested this with dairy milk.
- plain Greek yogurt: Use full-fat Greek yogurt (5%) for the best flavor and texture.
- egg: For structure.
- blueberries: Smaller blueberries work best here, since we’re making mini donuts, but you can use larger blueberries if that’s all you have. Be sure wash and dry your blueberries well, and discard any that are mushy.
And for the blueberry glaze, we combine powdered sugar, blueberries (that get cooked down and strained into a puree), vanilla extract, and lemon juice. If you’re not a fan of lemon, you can use milk instead. (But I promise the the flavor isn’t super lemony!)
How to Make Blueberry Glazed Donuts
First, spray your mini donut pan with nonstick cooking spray. (I used olive oil spray). Preheat your oven to 350 degrees Fahrenheit.
In a large bowl, whisk together the dry ingredients (flour, brown sugar, baking powder, and salt). In a separate smaller bowl, melt your butter. Let it cool slightly, then add the milk and Greek yogurt and whisk until smooth.
Lightly beat an egg (room temperature is best) and whisk in until incorporated. Then, pour the wet ingredients into the dry ingredients. Using a spatula, stir gently until only a few flour streaks remain. (Don’t over-mix!).
Add blueberries to the batter and fold them in carefully, so they don’t burst. There shouldn’t be any more flour streaks at this point.
Spoon the batter into a piping bag or a Ziploc bag with the corner cut off. (Make sure the hole is big enough for the blueberries to pass through). Pipe the batter into each donut pan cavity, making sure to only fill them 3/4 full.
Bake for about 8 minutes, until just lightly golden brown and a toothpick inserted in the center of a donut comes out clean. Remove the pan from the oven and allow the donuts to cool enough that you can handle them.
Using a fork, carefully pry the donuts from the cavities and transfer them to a wire rack to cool fully.
Next, it’s time to make the blueberry glaze!
How to Make Blueberry Glaze
Start by cooking down the blueberries in a saucepan on medium low heat. As the blueberries soften, mash them with a wooden spoon to release the juices.
Then, place a sieve/strainer over a small bowl. Pour the blueberry mixture into the strainer and push down with the wooden spoon to get as much of the blueberry juice in the bowl as you can. Discard the remaining blueberry skins (or use them in something else!).
Next, add powdered sugar, vanilla extract, and lemon juice to the blueberry puree and stir until combined. (Exact ingredient amounts are in the recipe card further down in this post.)
The consistency should be thick, but should still drip slowly from a spoon. If needed, you can add more powdered sugar until you reach the right consistency.
(If you’re not a fan of lemon, replace the lemon juice with an equal amount of milk.)
To glaze your donuts, place a piece of parchment paper below a wire cooling rack. Dip each donut in the glaze about halfway, allowing some excess to drip off. Then, place the donut on the wire rack until the glaze dries.
Tips for Baking Donuts
Here are a few tips to make baking these donuts a cinch:
- Don’t overfill your donut pan cavities. They should only be about 3/4 of the way full, or else they’ll bake over the centers and your donuts won’t have a hole.
- Spray your pan well with cooking spray before adding the batter. Using a nonstick pan definitely helps, but it’s a lot easier to remove the donuts if you grease the pan well first.
- Use a pastry bag or Ziploc with the corner cut off to fill the donut cavities more easily.
Blueberry Glazed Donuts Storage Tips
These donuts are best enjoyed the same day they are made, but will last on the counter in an airtight container for 2 days. Wait to add the glaze until the same day you’re planning to eat the donuts. (Otherwise, the glaze can soak into the donuts and make them soggy!)
I recommend refrigerating the blueberry glaze if you make it ahead of time.
What size mini donut pan to use?
I use this nonstick mini donut pan, and I love it! The mini donuts are about 2 inches in diameter.
This recipe makes 16 mini donuts, so if you only have one 12-cavity pan like me, you can save the batter in the fridge and just bake more when the first batch is done!
Can I make these regular sized donuts?
I haven’t tested making these as regular sized donuts, but it should work! You’ll just have to bake them longer – probably 8-10 minutes.
Can I use frozen blueberries?
Frozen blueberries should work, but I recommend thawing them first in the refrigerator. Be sure to dry them very well with a paper towel. Otherwise, they may give off too much moisture when baked (or make the glaze too thin).
Substitutions for Greek Yogurt
Don’t have Greek yogurt? You should be able to replace the Greek yogurt and milk with an equal amount of buttermilk in this recipe.
Sour cream should also work as a replacement for the Greek yogurt – but be sure to add the milk too, in that case.
Another thing that should work: using this method to make your own homemade buttermilk. But, I haven’t tested it, so I can’t make any guarantees!
Blueberry Glazed Donuts Topping Ideas
I topped my baked blueberry donuts with shredded coconut, but you can use whatever you like! Here are some ideas for donut toppings:
- extra blueberries
- lemon zest (but not too much!)
- chopped nuts
- cacao nibs or mini chocolate chips
- sliced bananas
- white chocolate shavings
These are almost too pretty to eat. 😉 But that lightly tangy cake studded with juicy blueberries – and dipped in bright blueberry lemon glaze – will have you reaching for seconds in no time!
If you make these mini blueberry glazed donuts, I’d love if you shared your thoughts with a rating and comment below.
More baked desserts with fruit to try:
- Iced Lemon Mascarpone Cookies
- Blueberry Walnut Blondie Bars
- Peanut Butter Banana Brownies
- Raspberry Almond Blondies
- Cherry Almond Cupcakes
Mini Baked Blueberry Glazed Donuts
For the Baked Blueberry Donuts
- 1 cup all-purpose flour (spooned and leveled)
- ⅓ cup brown sugar (packed)
- 1 tsp baking powder
- ½ tsp salt
- 2 Tbsp unsalted butter (melted)
- 1 tsp vanilla extract
- ¼ cup milk
- ¼ cup plain Greek yogurt
- 1 large egg, lightly beaten (at room temperature)
- ½ cup blueberries
For the Blueberry Lemon Glaze
- ½ cup blueberries
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp lemon juice*
Make the donuts:
- Preheat oven to 350° Fahrenheit (176° Celsius). Spray mini donut pan with cooking spray. Lightly wipe out any excess oil. Set aside.
- In a large bowl, whisk together dry ingredients (flour, brown sugar, baking powder, and salt).
- In a separate bowl, combine melted butter with vanilla extract, milk, and Greek yogurt. Add the lightly-beaten egg and whisk until combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just a few flour streaks remain. Gently fold in blueberries until no flour streaks remain. (Don't over-mix.)
- Spoon the batter into a piping bag or a Ziploc bag with the corner cut off. (The hole should be large enough for the blueberries to pass through). Pipe the batter into each donut pan cavity, only filling them 3/4 full.
- Bake for 8-10 minutes, until lightly golden. A toothpick inserted in the center should come out clean. Remove from the oven. Once the donuts are cool enough to handle, carefully pry them from the pan with a fork and transfer them to a wire rack to cool.
Make the blueberry glaze:
- Cook the blueberries in a saucepan on medium low heat, stirring continuously. As the blueberries soften, mash them with a wooden spoon to release the juices.
- Place a sieve/strainer over a small bowl. Pour the blueberry mixture into the strainer. Press the wooden spoon over the blueberries to release as much of the the juice as possible into the bowl. (Discard the blueberry skins, or use them in another recipe.)
- Add powdered sugar, vanilla extract, and lemon juice to the blueberry puree. Stir until combined. The consistency should be thick (it should drip slowly if drizzled from a spoon.) Add more powdered sugar if needed.
Glaze & top the donuts:
- Place a piece of parchment or wax paper below a wire cooling rack. Dip each donut in the glaze about halfway, allowing some excess to drip off. Place the glazed donuts on the wire rack until the glaze hardens. Then, enjoy!