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Baked donuts are fun baked goods to make at home! These blueberry glazed donuts are not overly sweet but are the perfect treat for breakfast with your morning coffee, or, just as a snack. Follow the video tutorial for a step by step guide as to how to see how to perfect baked donuts!

If it is not clear, I really like making baked donuts at home! I also love blueberries. Naturally, these blueberry glazed donuts are perfect to make! These are not typical blueberry donuts in the sense that the donuts themselves do not contain blueberries but the blueberries are in the glaze. You can use frozen blueberries or fresh blueberries for this recipe, it does not matter because either way it will become a baked blueberry prior to going into the blueberry glaze. Let’s ease your sweet tooth and get to making this great recipe!

FAQ

What is the glaze on donuts made of?

Typically, glazed donuts are all going to have some sort of commonalities in the glaze ingredients. Donut glaze traditionally uses powdered sugar (also known as icing sugar), a liquid (this could be milk, vanilla extract, lemon juice, cashew milk, almond milk etc). In this case, we use blueberry juice, powdered sugar (icing sugar), and corn syrup. Corn syrup is going to give the glazed donuts that extra bit of shine and help solidify the glaze.

How do I make my own glaze?

It is super easy! Scroll down to the “how do I make this recipe” section to find out!

What tools do I need for this recipe?

To make baked donuts, you are going to want donut pans (or a doughnut pan, however you spell it is fine!). *if you do not have a donut pan, then a muffin tin could potentially work. You can spray a muffin tin with a non-stick spray and make donut holes or you could create little aluminum foil points and stick them in the middle in an attempt to still have the traditional hole in baked donuts. A muffin pan can be a good alternative if you do not have a donut pan.

You will want a piping bag. A piping bag will make it easier to get the donut batter into the donut pans. If you do not have one, a ziplock bag can work as an alternative. Cut one of the bottom corners and that will act in the same way as a piping bag will.

A medium bowl is generally the size you would want. If not, a large bowl works great (especially if you are doubling the recipe).

A wire rack. A wire rack is great to let the donuts cool.

Measuring cup – want to get those measurements correct and this is our best bet!

How do I store these baked donuts?

An airtight container. I do not like to freeze donuts. I do not find they they are the best when they are left to come back to room temperature. You can keep them on the counter for 2 days or in the fridge for 3-4 days. They are best eaten the day they are made but they will keep!

I like these best for breakfast (they are ideal American breakfast cuisine) as they pair so nicely with tea or your morning coffee. However, they are a great snack at any time of the day!

Are there any alterations that I can do to this recipe?

I am a gluten free blogger and all of my recipes are gluten free recipes. A lot of people who struggle with gluten have issues with other allergens. I myself do not, however, it is possible for you to play around with this recipe. Please note, I have not attempted this and it is possible that it will influence how your baked donuts turn out.

Making this recipe as a dairy free recipe: you can try to find a dairy free yogurt, milk, and butter in order to substitute into the recipe. If you want to attempt to make this recipe vegan, it could be difficult as of the two eggs but if you find a good egg substitute then please let me know!

If you wanted to add lemon flavoring to the glaze then you could potentially add some lemon juice and or lemon zest. Fresh lemon juice is always nicer but not necessary. Store bought lemon juice is fine. It would make the blueberry glaze into a blueberry lemon glaze, but, if you like a lemon glaze then it could be delicious as blueberries and lemon go so beautifully together.

A cinnamon sugar topping would not go well with the blueberry glaze that you are making for this recipe but if you do like that type of topping, check out my donut recipe for apple cider donuts.

Does this recipe work for making donuts deep fried?

No. This recipe is only for baked donuts.

What do I do with leftover glaze?

If you happen to have any excess glaze, see if you can make a donut hole from any leftover batter. It is a small easy bite.

What do I need to make blueberry glazed donuts?

2 cups all purpose gluten free flour, I use King Arthur Gluten Free Measure for Measure Flour – make sure your mix has xanthan gum in it
1 teaspoon baking powder
1 teaspoon baking soda
½ cup milk, I used 2% but it is your choice
1 teaspoon cardamom
2 tablespoon melted butter
¼ cup greek yogurt
2 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
½ cup blueberries, for glaze
1 cup powdered sugar, for glaze
2 teaspoon corn syrup, for glaze
1 teaspoon of milk, for glaze- you can add more (one at a time) should you need it

How do I make these blueberry glazed donuts?

Preheat your oven to 350°F. In a medium sized bowl whisk together your dry ingredients. Place the flour, granulated sugar, baking powder, and baking soda in a bowl and whisk together. Meanwhile, in a small bowl (one that is microwavable), heat your milk and butter until the it is fully melted butter.
In a separate bowl whisk together the wet ingredients; the eggs and milk mixture. Add the vanilla extract and mix until just combined. Pour the wet ingredients over the dry ingredients and fold them together.
Lightly grease your donut pan with a non-stick spray. Take the prepared donut pan and pipe the donut batter into the donut pan. Place the donut pan into your oven and bake for 12 minutes. In the meantime, make your donut glaze.
Place your fresh blueberries or frozen blueberries in a pot on the stove. Set to medium heat and cook for 5 minutes. Take a hand blender or a blender or some kind once the blueberries. are soft and blend. Once blended, whisk together the powdered sugar, blueberries, extra cardamom (this is optional), milk, and corn syrup. Set aside.
Once the donuts have finished baking (you’ll know because they should be a golden brown color and if you touch them, they should spring back), remove the donut pan from the oven and place on the counter for a few minutes. Remove the donuts from the donut pan and place on a cooling rack for 10 or so minutes. I like the additional step of the cooling rack because if the donuts are a bit cooler, the glaze sticks a bit better. Once cool, dip donuts into the glaze and enjoy!

*If you find that the glaze is too runny, add more powdered sugar. It will help thicken it up.