by Jenny Park · Published: · Modified:
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Hi! I’ve been really into blueberries lately. I have them almost every morning stirred into my Greek yogurt/flaxseed/honey mix or sometimes I’ll puree a little bit and add it into my fresh grapefruit juice as an extra sweet topper. It’s really tasty and along with my 5 gallons of coffee, blueberries help me to stay sane during a busy week.
These doughnuts today are inspired by the infamous blueberry doughnuts from “m&m donuts”. It’s one of those places known for there extra special this or their really awesome that…in this case their glazed blueberry doughnuts. The quirky thing about this place is that their target doughnut buyers are younger drunk peeps (or stoners) who want freshly baked, late-night doughnuts. They don’t open until 10pm and they’re closed again by 10am. People go so crazy for m&m’s blueberry doughnuts that every night there’s a 1-2 hour line that begins to form well before opening hours. In addition, people are only allowed to buy one dozen blueberry doughnuts per purchase because they’re in such high demand throughout the night.
Being pretty doughnut obsessed I went for it….in the morning. Sorry, I wasn’t about to wait 2 hours at night for a box of doughnuts that could end up being really overrated. Anyway, I’m super glad I went in the morning. I still had a fresh box of blueberry doughnuts and only waited for 10 minutes while they were finishing them up in the back. The results?? Awesome flavored doughnuts!….swimming in a pile of grease. :/ The tons of grease soaked into the doughnuts really ruined what could’ve been a killer experience. Naturally I did what I usually do when I try something new, I thought to myself, “Hm, how can I make this at home…and how can I make it better?”
So today we have a baked version of the doughnuts I tried a couple months ago. Since it was mainly the grease that bummed me out I decided to do a baked version to avoid that issue all together. In addition to baking them I swapped all the butter, shortening, oil out for greek yogurt and applesauce, so we’re totally going healthy-ish with these guys! Also, if you make these you’ll notice the batter is oober thick (that why I recommend piping them)…that’s a good thing, the batter should be nice and thick because you want a dense, cake-doughnut-like result. You can even go 50/50 all purpose to whole wheat flour if you want and you’ll get a doughnut with more of a “bite” but that’s it. Still super good. The glaze on this is also different than what you’d expect. It’s a light glaze that will stay sticky and wet, if you want a glaze that will eventually dry onto the doughnut then you can scale back on the blueberries and o.j. and double the powdered sugar.
Enjoy! xx, Jenny
More recipes with blueberries:
- Blueberry Cobbler
- Blueberry Yogurt Cookies
- Blueberry Cheesecake Creme Brûlée Bars
- Blueberry Slab Pie
More donut recipes we love:
- Old Fashioned Donuts
- Strawberry Glazed Old Fashioned Donuts
- Baked Chocolate Doughnuts
- Sweet Potato Spudnuts (Potato Donuts)
Click here for our Donut Recipe Collection!
For this recipe we use the regular sized donut pans, but you can use the small donut pans if you prefer, the baking time will just need to be less.
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Baked Blueberry Doughnuts
5 from 2 votes
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RECIPE BY
Servings: 24
INGREDIENTS
- 1 ½ cups all purpose flour
- ½ cup plus 2 tablespoons superfine sugar granulated is fine
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- 1 cup nonfat Greek yogurt or 3/4 cup of plain yogurt
- 3 tablespoons milk
- 3 tablespoons all natural apple sauce
- ½ teaspoon vanilla extract
- zest of 1 orange
- 1 ¼ cups fresh blueberries
glaze
- ¾ cup fresh blueberries
- juice of 1/2 orange
- 2 cups powdered sugar, sifted
INSTRUCTIONS
Preheat oven to 350°.
In a mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Whisk together to remove any lumps and set aside.
In another mixing bowl combine the remaining ingredients except for the blueberries and whisk together.
Stir the wet mixture into the dry mixture and stir together. Gently fold in the blueberries until just combined (batter should be thick).
Scoop mixture into a piping bag or a re-closeable plastic bag and snip the tip. Pipe mixture into prepared doughnut molds and bake for 22-25 minutes or until slightly darker than golden brown on top and doughnuts have begun to brown on the bottoms.
Remove from oven and allow doughnuts to sit for 5 minutes. Remove from molds and place onto a cooling rack.
For the glaze: Place blueberries into a food processor and puree until smooth. Add the orange juice and powdered sugar, ½ cup at a time) until fully incorporated and no lumps remain. (the glaze should be very thin).
To assemble: Fully dip each doughnut into the glaze and shake to remove any excess. Allow glazed doughnuts to sit on a cooling rack for 5-10 minutes before serving. (doughnuts should still be sticky after glazed; the glaze should stay wet).
Calories: 103kcal Carbohydrates: 23g Protein: 2g Fat: 1g Saturated Fat: 1g Cholesterol: 7mg Sodium: 72mg Potassium: 31mg Fiber: 1g Sugar: 17g Vitamin A: 20IU Vitamin C: 1mg Calcium: 15mg Iron: 1mg
CUISINE: American
KEYWORD: donuts
COURSE: Breakfast, Snack
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About Jenny Park
Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY
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Reader Interactions
/ 57 Comments
Comments
Ida D.Hi! I’m from the Philippines and we don’t commonly have fresh blueberries here, definitely not in this part of the country where I live. All we have are canned blueberry, cherry or strawberry filling. I’d love to try this doughnut recipe but I don’t how if I substitute with the filling. Can you please help? Thanks!
Reply
- Jenny Park
Hi! So fruit fillings usually come with a lot of extra syrup, so for this recipe I would go ahead and pour the filling into a fine mesh sieve and then completely rinse the filling so only the fruit is leftover. Then I would pat them dry and use them in the recipe in the same quantity as listed. Hope that helps!
Reply
- Kathy
For those who don’t care for blueberries, has anyone tried this recipe leaving the berries out?
Reply
- Jenny Park
You can totally leave them out, but I recommend adding an extra 1/4 cup of sugar and zest from 1 lemon, since the berries themselves add some tart-sweetness to the doughnuts that you’ll be missing without them! :)
Reply
- christine
Making these tonight or tomorrow AM for a co-workers bday.
QU: Could I prep the dough or/and the glaze the night before for a faster AM of baking? Or not recommended…
QU-2: What is the best way to store these (and I’m assuming they are BEST fresh out of the oven…). :)
Thank you! This will be my first recipe of yours and I cannot wait to try it!
Reply
- Jenny Park
I’m a little late on this, sorry about that!! I hope they turned out okay! For the future: The batter and glaze can be prepped the day before, covered and refrigerated. For the doughnut batter, I just recommend folding the blueberries in right before you bake them. You can store the doughnuts pre-glazed in an airtight container. This is a wet glaze that stays wet, so it’s best to glaze within a couple hours of serving.
Hope they worked out for you!!
Reply
- Myrtice Stevens
I love how greasy these babies look. I love all kind of greasy food. I’m not a very skinny pretty model you can tell. But that’s pain i can stand, because I have sweet tooth. Anyway, I really love them. Thank you so much for sharing this brand new donuts to us!
Reply
- Brian @ A Thought For Food
So glad you reposted it because it looks wonderful. I still haven’t made doughnuts from scratch, so this was just the inspiration I needed to get my butt in gear.
Reply
- Angela - Patisserie Makes Perfect
These look amazing. I’ve yet to try baked doughnuts, but these pictures have me salivating.
Reply
- Stephanie
These look so good and made me think of Krispy Kreme. The thing is, I’m not really into blueberries but I’m really into baking instead of frying. Do you think you can make another doughnut like this but a variation? That would be awesome!
Reply
- Tori@Gringalicious.com
Heck yes! I’m all for re-posting the greatest hits! These look fabulous!
Reply
- Heather
Totally delicious but bake times were much longer than 12-16 minutes… took mine more like 22!
Reply
- Jenny Park
Oh wow, thanks for mentioning that! It’s been a hot minute since I’ve made these. Will have to double check soon!
Reply
- Phyllis
I made a batch of these last night. I used my homemade apple sauce. I filled my doughnut pan too full (didn’t leave much dough in my bowl). It was quick to make a second batch (I wanted to give some doughnuts to my friend). These are super light and rather guilt-free. My bake times were all longer than 12-16 minutes even when I reduced quantity in the pan. This was super easy and so yummy with hand picked, organic blueberries! I’m keeping this one in my recipe book!
Reply
- Phyllis
I made a batch of these last night. I used my homemade apple sauce. I filled my doughnut pan too full (didn’t leave much dough in my bowl). It was quick to make a second batch (I wanted to give some doughnuts to my friend). These are super light and rather guilt-free. My bake times were all longer than 12-16 minutes even when I reduced quantity in the pan. This was super easy and so yummy with hand picked, organic blueberries! I’m keeping this one in my recipe book!Reply
- Lynna
I know the exact place you`re talking about! Haha, I went there once and had to wait 2 hours for my donuts! They were indeed fabulous though. I don`t remember them being that greasy/oily though.
But, I`m glad I can make these at home!
Reply
- Tiffany @ Triple Crème Decadence
Boy, do these look delicious! I love that they are baked and much more healthier than the fried version. :)
Reply
- Roxy
First, I love fact they are baked and not fried. Although I enjoy all berries, blueberries are my favorites. Thanks, love your blog!!
Reply
- Tracy | Peanut Butter and Onion
awww blueberry… one of my first loves. I have been looking for a reason to purchase a doughnut pan.
Reply
- Cate @ Chez CateyLou
I love blueberries, and they are even better in the summer!! I really need to buy a doughnut pan so I can make some of these!
Reply
- Stefanie @ Sarcastic Cooking
That glaze looks divine! I have to admit my favorite doughnut from Dunkin Doughnuts is the blueberry cake doughnut. I need a doughnut pan now!
Reply
- Richard
oh these are perfect! I cannot image how they smell and taste fresh out of the oven. Yummy :)
Reply
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