Lighter Creamy Cajun Chicken Pasta.
Celebrating spring…and on into summer…with these Baked Blueberry Cinnamon Sugar Doughnuts. Made with simple pantry staple ingredients, plus fresh blueberries, and one secret ingredient that really is KEY…plenty of vanilla extract, and a swirl of wild blueberry jam. The doughnuts are then baked, dipped, dunked, and coated generously in sweet and warming cinnamon sugar for an unexpected twist. There’s really nothing not to love about these cute (and just perfectly sweet) doughnuts. These easy baked doughnuts are best enjoyed any time of day – breakfast, as a snack, and of course, for dessert.
I have been dreaming these doughnuts up for a few weeks now and am really excited to finally share them with you guys!! I know I’ve told this story before, but when I was a kid I used to love to make blueberry muffins for my younger brother Red and me. This was around the time I was in middle school and just beginning to experiment more with cooking and baking.
I’d get home from school a little earlier than Red…he started later and also rode the bus home. Anyway, I loved to bake the Betty Crocker Blueberry Muffins that came with the can of saucy (i.e syrupy) blueberries. I thought they were the most delicious boxed blueberry muffins because they were so berry-filled and moist. I swear the secret was that can of wild blueberries. No other muffin boxes offered that!
I’ve loved blueberry muffins ever since…and secretly, I still think that Betty Crocker muffin mix is the best. That Betty, she really knew what was up!
Ok, this is not even a blueberry muffin recipe, so what’s the deal?
The deal is…I’ve made blueberry muffins, bread-pan cakes, custard cakes, regular cakes, scones, cheesecake bars, Nutri grain bars, galettes, waffles, pancakes, buckles, biscuits, tarts, pandowdy, cheesecakes. And, believe it or not…even more. I think you get the picture, I’ve made a LOT of blueberry recipes! BUT, I’ve never made blueberry doughnuts! Which is perfect because I’ve recently been having so much fun using my doughnut pan. So I thought, well, what about blueberry doughnuts? Obviously, blueberry anything is good, so I figured I really couldn’t go wrong with doughnuts.
I wanted my doughnuts to be super moist and berry-filled, with not even an ounce of lemon. I mean, I love blueberry-lemon, but I’ve already used lemon in so many of my blueberry recipes. This time I wanted to go all blueberry…double blueberry actually…because blueberries are delicious all on their own!
Since blueberries with cinnamon are the best, and since I love cinnamon-sugar doughnuts, I ran with that combo. While these took me forever to get right…in the end, they turned out delicious, and clearly, I’m excited!
The batter is really just a blueberry muffin batter. You need butter, milk, yogurt, an egg, sugar, vanilla, and then all your basic dry ingredients. Simple, one bowl, no fuss.
My secret is to use blueberry jam. I love, love, love any and all jams, but blueberry jam in a baked treat is just the best.
Mix the wet with the dry, then fold in a small handful of fresh blueberries. Take that blueberry jam and very gently swirl it into the batter. You want to leave streaks of the jam and not mix it in fully. So just a couple of gentle folds using your spatula and you’ll be good.
I use this doughnut pan. If you don’t have a doughnut pan, make doughnut holes using either a regular muffin pan or a mini-muffin pan. Either option works just the same, but be sure to really grease the pan before adding the batter. This is a stickier batter thanks to the blueberry jam, so greasing the pans is essential.
Bake ten minutes, then run a knife around the doughnuts to release them.
Dip each doughnut through a little melted butter, then generously through the cinnamon sugar. I love the warming cinnamon with the juicy blueberries. One of my favorite combinations.
They certainly aren’t perfect doughnuts, but I kind of love that about them.
Each little doughnut is unique and so cute with its pockets of blueberries and swirls of jam. And since these are not fried, you can really taste those berries and sweet cinnamon…so delicious.
These are perfect for any and all occasions. You can make them for breakfast or enjoy them for dessert. Either way, I would double the recipe. These go fast!
Looking for other homemade favorites? Here are a few…
Cinnamon Sugar Blueberry Crumb Bars
Earl Grey Blueberry Lemon Cake
Bursting Blueberry Lemon Thyme Tarts
Lastly, if you make these Baked Blueberry Cinnamon Sugar Doughnuts, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Wow! These are amazing. I made them with Cashew Yogurt, Oat Milk, and Coconut Sugar and they still turned out great! I will definitely make these again.
Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Have a great weekend:)
Hi Tieghan! Do you think I could sub the sugar for pure Maple syrup? And on the flour, do you think whole wheat pastry flour would work?
I just made your PB and banana doughnuts And they were a huge hit! I love that they were healthy(ish). 😊 So I wanted to try and make these blueberry ones a bit healthier too.
So sorry, I’ve never tested this recipe using those ingredients, so I can’t say for sure what your results would be! Let me know if you give it a try! xx
These blueberry donuts had great flavor and awesome texture! My family and I loved the result. Thank you Tieghan for your creativity!
Fantastic!! I love that this recipe turned out tasty for you, thanks so much for giving it a try! xx
My daughter had a sleepover and I had them make these for breakfast. They absolutely LOVED them!! We did blueberry and raspberry donuts. They turned out great! Her friend took some leftovers home along with the recipe and made them again with her mom and they’re family loved them also!!
Fantastic!! Thanks so much for sharing your feedback and giving this recipe a try, I am so glad it turned out well for you! Have a great weekend:)
Flavor was so good! I thought it would have more of a cake doughnut texture, and while delicious and fluffy and moist it wasn’t quite the same as a cake donut, but good nonetheless. I used a silicone mold and they popped out super easily!
Happy Monday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback!! Have the best week:) xx
Have you tried any other fruit besides blueberries? I have some blackberry jam and fresh blackberries on hand so thinking of trying that variation!
I definitely think that would work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
can you make theses a day or two ahead of time? How long will they last in an airtight container?
Totally, these are good for 3-4 days in an airtight container. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xx
These are not messing around! These are the best combo of blueberry muffins and cinnamon sugar donuts! Omg! (And I’m normally not big on blueberries 😉 )
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xxT
Hi Tieghan! About to try this recipe and I’m curious – the recipe says 12 donuts but the ingredients only sound like enough to make 6 and the directions say to only grease one donut pan. Am I crazy? 🙂
You should get 12 doughnuts from the batter, I only have 1 doughnut pan so I just make 2 different batches. Let me know how the recipe turns out!! xx
I got about 9 donuts from this recipe. Luckily I have two donut pans, but I think I may have just slightly overfilled mine. It will definitely make more than 6, if that’s helpful. 🙂
If I were to make these as donut holes in a mini muffin pan, how long should they bake for?
I would start checking for doneness at 15-20 minutes depending on the size of the pan. Please let me know if you have any other questions, I hope you love the recipe! xx
The best!! These were not only easy to make but delicious! I didn’t have a the donut pan so I made them into 7 good size muffins. The entire family loved them! I used Almond Milk and GF Flour and honestly they were amazing. Thank you for the best recipes!
Fantastic!! I love to hear that the recipe was enjoyed, thanks for giving it a try. Have the best week:)) xT