I’m not done with berries yet, and these blueberry doughnuts are exactly why. Golden edges, tender centers, and juicy bursts of blueberry make them impossible to scroll past.

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Are you tired of berry recipes yet? I hope not, because I’ve got at least a couple more coming this summer, starting with blueberry doughnuts.

Oh, yes. I’m talking crispy-edged, fluffy-centered, sugar-glazed rings stuffed with fresh blueberries that burst in the best messy little way.

I love how the buttermilk keeps them tender without making them feel heavy, and that glossy glaze? Dangerous.

And I mean stand-over-the-counter, eat-one-too-fast dangerous. These taste like a bakery run got wonderfully out of hand in my kitchen.

But honestly, that’s exactly the kind of chaos I’m here for. Big blueberry energy.

Ingredients

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Flour gives the doughnuts their soft, cakey body.
Nothing fancy, just necessary.
Sugar sweetens things up and helps the edges brown beautifully.
Baking powder and baking soda bring the puff, so they’re not sad little rings.
Sea salt keeps the sweetness in check.
Tiny amount, big difference.
Nutmeg adds that classic doughnut-shop flavor you’d miss if it vanished.
Eggs help hold everything together and make the crumb richer.
Buttermilk adds tang and keeps the doughnuts tender, which you’ll notice.
Whole milk loosens the batter and adds a little creamy comfort.
Melted butter brings flavor and that soft bite everyone wants.
Vanilla makes the doughnut taste warmer, sweeter, and more homemade.
Fresh blueberries burst into juicy pockets, which is basically the best part.
Vegetable oil gives that crisp outside without stealing the spotlight.
Powdered sugar turns into the sweet glaze that hugs every curve.
Lemon juice adds zip, while milk keeps the glaze mellow and creamy.
Plus, extra sugar on top adds sparkle, crunch, and bakery-case energy.

Ingredient Quantities

2 cups (250 g) all purpose flour

1/2 cup (100 g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1/2 teaspoon ground nutmeg

2 large eggs, room temperature

3/4 cup (180 ml) buttermilk

1/4 cup (60 ml) whole milk

1/4 cup (60 g) unsalted butter, melted and cooled

1 teaspoon vanilla extract

1 cup (150 g) fresh blueberries

Vegetable oil for frying, about 2 quarts

2 cups (240 g) powdered sugar for glaze

2 to 3 tablespoons lemon juice or milk for glaze

1 teaspoon vanilla extract for glaze

Extra powdered sugar or coarse sugar for dusting, optional

How to Make this

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1. In a large bowl whisk together 2 cups (250 g) all purpose flour, 1/2 cup (100 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 1/2 teaspoon ground nutmeg.

2. In a separate bowl beat 2 large room temperature eggs, then stir in 3/4 cup (180 ml) buttermilk, 1/4 cup (60 ml) whole milk, 1/4 cup (60 g) melted and cooled unsalted butter, and 1 teaspoon vanilla extract until combined.

3. Pour the wet ingredients into the dry ingredients and gently stir just until combined; do not overmix.

4. Fold in 1 cup (150 g) fresh blueberries gently so they do not burst and discolor the batter; if the batter seems too sticky to handle, chill it 20 to 30 minutes in the refrigerator.

5. On a lightly floured surface roll the dough to about 1/2 inch thickness and cut out doughnuts with a doughnut cutter or two round cutters; re-roll scraps as needed.

6. In a heavy pot or deep fryer heat about 2 quarts vegetable oil to 350°F (175°C); maintain that temperature for even frying.

7. Fry doughnuts a few at a time for about 1 to 2 minutes per side, until golden brown and cooked through, turning once; remove with a slotted spoon and drain on paper towels or a wire rack.

8. While doughnuts cool slightly, make the glaze by whisking 2 cups (240 g) powdered sugar with 2 to 3 tablespoons lemon juice or milk and 1 teaspoon vanilla extract until smooth; adjust liquid for desired consistency.

9. Dip warm doughnuts into the glaze or drizzle it over them, then set on a rack to allow glaze to set; optionally dust with extra powdered sugar or coarse sugar before serving.

Equipment Needed

1. Large mixing bowl
2. Whisk and rubber spatula
3. Measuring cups and spoons
4. Rolling pin and lightly floured surface
5. Doughnut cutter or two round cutters
6. Heavy pot or deep fryer with candy or instant read thermometer
7. Slotted spoon and wire cooling rack with paper towels
8. Small bowl and fork or whisk for glaze

FAQ

Can I use frozen blueberries instead of fresh? Yes. Do not thaw completely; toss frozen berries in a tablespoon of flour to prevent sinking and gently fold into batter to avoid turning it purple.

What oil temperature should I fry at and how long do donuts take? Heat oil to 350 to 375 F (175 to 190 C). Fry 1 to 2 minutes per side until golden and cooked through. Use a thermometer to maintain temperature.

My batter seems too thick or too runny. How should it look? Batter should be thick but spoonable, similar to muffin batter. If too thick, fold in up to 1 to 2 tablespoons extra milk. If too thin, add 1 to 2 tablespoons flour.

Can I bake these instead of frying? Yes. Pipe or spoon batter into a greased doughnut pan and bake at 350 F (175 C) for 10 to 12 minutes, until lightly golden and a toothpick comes out clean.

How do I prevent soggy or oily donuts? Keep oil at the right temperature and do not overcrowd the fryer. Drain donuts on a wire rack set over paper towels to let excess oil drip away. Cool slightly before glazing.

How should I store leftovers and how long will they keep? Store at room temperature in an airtight container up to 2 days. For longer storage, freeze unglazed donuts individually wrapped up to 1 month and thaw then glaze before serving.

Blueberry Doughnuts Recipe Substitutions and Variations

All purpose flour: cake flour (for a lighter crumb), whole wheat pastry flour (for more fiber and nuttiness), 1:1 gluten free flour blend (use as written, may change texture)
Granulated sugar: light brown sugar (adds moisture and caramel notes), coconut sugar (less refined, subtle caramel flavor), superfine sugar (dissolves faster for smoother batter)
Buttermilk: plain yogurt thinned with milk (equal volume), milk plus 1 tablespoon lemon juice or vinegar per cup (let sit 5 minutes), kefir (similar tang and acidity)
Unsalted butter (melted): neutral vegetable oil like canola or sunflower (use 3 tablespoons oil for every 1/4 cup butter), melted coconut oil (adds mild coconut flavor), light olive oil (for a fruity note)

Pro Tips

1. Use very cold blueberries or gently toss them in a tablespoon of flour before folding into the batter to help prevent them from bursting and turning the dough purple.

2. Keep the oil at a steady 350°F (175°C). If it is too hot the outsides will brown before the centers cook, and if it is too cool the doughnuts will absorb oil and turn greasy. Fry in small batches so the temperature recovers quickly.

3. If the dough feels sticky and hard to cut, chill it 20 to 30 minutes. Cooling firms the dough and makes cleaner cuts without overworking the gluten.

4. Glaze when the doughnuts are still slightly warm but not hot. Warm doughnuts help the glaze set with a nice sheen, while very hot ones can make it runny. Adjust the glaze consistency with extra lemon juice for a thinner coat or more powdered sugar for a thicker, clingy finish.

5. Store cooled doughnuts in a single layer at room temperature for up to 24 hours to keep the crust from getting soggy, or freeze unglazed doughnuts in a sealed container and glaze after thawing for best texture.

Blueberry Doughnuts Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m not done with berries yet, and these blueberry doughnuts are exactly why. Golden edges, tender centers, and juicy bursts of blueberry make them impossible to scroll past.

Servings

servings

Calories

405

kcal

Equipment: 1. Large mixing bowl
2. Whisk and rubber spatula
3. Measuring cups and spoons
4. Rolling pin and lightly floured surface
5. Doughnut cutter or two round cutters
6. Heavy pot or deep fryer with candy or instant read thermometer
7. Slotted spoon and wire cooling rack with paper towels
8. Small bowl and fork or whisk for glaze

Ingredients

2 cups (250 g) all purpose flour
1/2 cup (100 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground nutmeg
2 large eggs, room temperature
3/4 cup (180 ml) buttermilk
1/4 cup (60 ml) whole milk
1/4 cup (60 g) unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 cup (150 g) fresh blueberries
Vegetable oil for frying, about 2 quarts
2 cups (240 g) powdered sugar for glaze
2 to 3 tablespoons lemon juice or milk for glaze
1 teaspoon vanilla extract for glaze
Extra powdered sugar or coarse sugar for dusting, optional

Directions

In a large bowl whisk together 2 cups (250 g) all purpose flour, 1/2 cup (100 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 1/2 teaspoon ground nutmeg.
In a separate bowl beat 2 large room temperature eggs, then stir in 3/4 cup (180 ml) buttermilk, 1/4 cup (60 ml) whole milk, 1/4 cup (60 g) melted and cooled unsalted butter, and 1 teaspoon vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and gently stir just until combined; do not overmix.
Fold in 1 cup (150 g) fresh blueberries gently so they do not burst and discolor the batter; if the batter seems too sticky to handle, chill it 20 to 30 minutes in the refrigerator.
On a lightly floured surface roll the dough to about 1/2 inch thickness and cut out doughnuts with a doughnut cutter or two round cutters; re-roll scraps as needed.
In a heavy pot or deep fryer heat about 2 quarts vegetable oil to 350°F (175°C); maintain that temperature for even frying.
Fry doughnuts a few at a time for about 1 to 2 minutes per side, until golden brown and cooked through, turning once; remove with a slotted spoon and drain on paper towels or a wire rack.
While doughnuts cool slightly, make the glaze by whisking 2 cups (240 g) powdered sugar with 2 to 3 tablespoons lemon juice or milk and 1 teaspoon vanilla extract until smooth; adjust liquid for desired consistency.
Dip warm doughnuts into the glaze or drizzle it over them, then set on a rack to allow glaze to set; optionally dust with extra powdered sugar or coarse sugar before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.