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!
Here are the quick details – start with the batter
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.
Finish them up with that cinnamon sugar
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…
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!
Baked Blueberry Cinnamon Sugar Doughnuts
Servings: 12 doughnuts
Calories Per Serving: 181 kcal
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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- 2 tablespoons salted butter, melted
- 1/3 cup whole milk at room temperature (or milk of choice)
- 1/4 cup plain Greek yogurt
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4-1/3 cup blueberry jam
- 2 tablespoons fresh or frozen blueberries
- 1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter2. In a large mixing bowl, whisk together the butter, milk, yogurt, egg, vanilla, and sugar until combined. Add the flour, baking powder, baking soda, and salt, mixing until just combined. Stir in the blueberries. Dollop tablespoons size amounts of the jam around the batter, fold it into the batter, only stirring 2-3 times. You want to have streaks of jam. I used 1/3 cup jam, this will give you a more discolored doughnut.3. Spoon the batter into a zip-top bag and snip 3/4 inch off the corner off. Pipe the batter into each donut cup, filling 1/2-2/3 the way full. Bake 10 minutes. Remove and let cool 5 minutes, then run a knife around the edges to release, some berries need a little wiggle and can get stuck, so be gentle. Invert the doughnuts onto a cooling rack. Repeat with the remaining batter. If using a muffin pan, fill 2/3 the way full and bake 10-12 minutes.4. Mix the sugar and cinnamon in a shallow bowl. Working with one doughnut at a time, brush with the melted butter. Dip into the cinni-sugar mix, tossing to coat. Repeat with the remaining doughnuts. Enjoy!