Let’s celebrate #nationaldonutday with my baked blueberry donuts, complete with a deliciously sweet blueberry glaze!
In case you didn’t already know, I’m a big fan of donuts. It’s pretty near impossible for me to pass one of those infamous pink boxes, take a whiff of that sticky sweet scent, and keep walking. I mean, right?
So I thought I would recreate one of my favorites: blueberry donuts. And I’m not stopping there! We’re topping these eggless donuts with a beautiful blueberry glaze, which is such a nice finishing touch… I’d highly recommend against skipping the glaze 🙂
Why I Love These Blueberry Donuts…
- They’re baked, not fried. Somehow this makes me feel better about devouring one with a cup of coffee and calling it breakfast.
- This is a naturally eggless donut recipe, meaning you won’t need any egg replacer here. The Greek yogurt does all of the binding in this batter.
- They’re such a pretty looking treat, no fancy decorating skills required (you know I’m always happy about that)!
What You’ll Need…
- The typical dry ingredients: flour for structure + baking powder and baking soda for leavening.
- For flavor: sugar, cinnamon, salt, blueberries.
- For moisture: Greek yogurt (this will also act as our binder, since we are leaving out eggs) + milk.
- The fat: a little bit of unsalted butter.
- Top it off with: a glaze made with powdered sugar, milk, and freeze dried blueberries.
How To Make…
Start by whisking together your dry ingredients in a large mixing bowl. In a separate, smaller bowl, mix together the Greek yogurt, milk, and melted butter. Stir well until it’s all smooth and incorporated. You’ll want to make sure the yogurt and milk are room temperature, and that your melted butter has cooled completely before mixing it in.
Add the wet ingredients into your dry ingredients and mix it all up until it’s all combined and you have a thick batter. Gently stir in your blueberries (I use frozen berries but this recipe should work just fine with fresh berries).
Now grab your greased donut pan(s). You can pipe the batter into the pan, but I find it easiest to just spoon it in. If you need to, you can even use a second spoon or your clean hands to move the batter around. Bake on 350ºF for around 12-14 minutes.
For the glaze, simply mix up your powdered sugar, milk, and freeze dried blueberries. Feel free to add more milk to thin out your glaze, one tablespoon at a time, until you reach the desired consistency. For me, 1 cup sugar to 2 tablespoons milk (I used 1%) always works. Make sure your donuts are completely cooled before dipping, then let them set a bit before serving.
Blueberry Donuts – Gluten Free, Eggless
- 1 ½ cups gluten free flour (I use Bob's Red Mill 1 to 1)
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup Greek yogurt room temperature
- ¼ cup milk room temperature
- 3 tablespoons unsalted butter melted
- 1 heaping cup frozen blueberries
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon freeze dried blueberries crushed to powder form
- Pre-heat oven to 350°F and grease donut pans.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt to combine. Set aside.
- In a separate, smaller bowl, combine the yogurt, milk, and melted butter. Add wet ingredients to the dry ingredients and stir until just combined. Gently stir in the berries.
- Spoon or pipe the batter into prepared donut pan. Bake for 12-14 minutes. Allow donuts to cool in the pan before removing and glazing.
For the glaze:
- Stir together the powdered sugar, milk, and freeze dried blueberries. If the mixture is too thick, add more milk (one tablespoon at a time).
- Gently dip each donut into the glaze. Allow glaze to set before serving.
- Make sure the melted butter has cooled before adding to the yogurt and milk mixture.
- Pulse the freeze dried berries in a food processor or crush in a ziplock bag to form a powder.
Did you make my blueberry donuts? Tag me on Instagram @justastastyblog and #justastastyblog.