I can’t believe how the Homemade Blueberry Donuts turned out, with crispy edges, pillowy centers and a glaze that will make you lie about how many you ate.

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I’m obsessed with these blueberry doughnuts. I love that burst of fresh blueberries in every bite and the way the edges get crispy while the middle stays fluffier than it has any right to.

Blueberry Donuts Fried? Yep.

I’ve made Homemade Blueberry Donuts so many times the pan thinks my name. They’re messy and sweet and a little tart.

But the best part is that sticky glaze sitting on powdered sugar for glaze, grabbing crumbs and refusing to let go. No pretension.

Just real fruit, sugar, oil, and a mouth that keeps coming back. I want another one, right now.

Ingredients

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Flour, the backbone — gives structure and that tender doughnut crumb.
Sugar, sweetens and helps browning, you’ll get that golden kiss.
Baking powder, lightens the dough so the doughnuts puff up nicely.
Baking soda, reacts with buttermilk, makes it airy and slightly tangy.
Salt, balances sweetness and tightens the overall flavor a bit.
Basically cinnamon, optional warmth and cozy notes if you’re feeling spicy.
Egg, binds everything together and adds protein for sturdier dough.
Buttermilk, tangy moisture that keeps the doughnuts soft and tender.
Plus butter, richness and that buttery mouthfeel you’ll crave.
Vanilla, tiny boost of aroma that makes them smell like home.
Blueberries, juicy pops and fresh bursts in every bite.
Oil for frying, gives crisp outside and soft, pillowy inside.
Powdered sugar, makes a sweet, smooth glaze you’ll lick off.
Milk for glaze, thins the sugar into that shiny, drippy finish.
Pinch of glaze salt, cuts the sweetness so it’s not cloying.

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 salt

1/2 teaspoon ground cinnamon (optional)

1 large egg, room temperature

3/4 cup (180 ml) buttermilk, shaken

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

1 teaspoon pure vanilla extract

1 cup (140 g) fresh blueberries, gently tossed in 1 teaspoon flour

Vegetable oil for frying, about 4 cups (or enough for a 2 inch oil depth)

1 1/2 cups (180 g) powdered sugar for glaze

2 to 3 tablespoons milk (or buttermilk) for glaze, plus 1/2 teaspoon vanilla

Pinch of salt for the glaze

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 salt and 1/2 teaspoon ground cinnamon if you want it.

2. In another bowl beat 1 large room temperature egg then stir in 3/4 cup (180 ml) shaken buttermilk, 1/4 cup (60 g) melted cooled unsalted butter and 1 teaspoon pure vanilla extract until mixed but don’t over beat.

3. Pour the wet into the dry and fold gently until mostly combined, a few small lumps are okay, don’t overwork the batter or the doughnuts will be dense.

4. Gently toss 1 cup (140 g) fresh blueberries with 1 teaspoon flour to keep them from sinking and fold them into the batter carefully so they don’t burst.

5. Heat vegetable oil in a deep pot or heavy skillet to about 350°F (175°C) and keep about 2 inches (5 cm) of oil depth, use a thermometer so you don’t guess.

6. Using two spoons or a small ice cream scoop drop rounded tablespoons of batter into the hot oil, work in batches so the oil temperature stays steady, fry until golden brown about 2 to 3 minutes per side, flip once with a slotted spoon.

7. Remove doughnuts to a wire rack set over paper towels to drain and cool slightly, they are best eaten warm but not piping hot.

8. For the glaze whisk 1 1/2 cups (180 g) powdered sugar with 2 to 3 tablespoons milk or buttermilk, 1/2 teaspoon vanilla and a pinch of salt until smooth; adjust milk to get a thick pourable glaze.

9. Dip the top of each warm doughnut in the glaze, let excess drip back into the bowl then return to the rack so the glaze sets.

10. Serve within a few hours for best texture, or store in a loosely covered container at room temperature for one day.

Equipment Needed

1. Large mixing bowl
2. Whisk (for dry ingredients and glaze)
3. Small bowl and fork (for beating the egg and mixing wet ingredients)
4. Measuring cups and spoons
5. Spatula or wooden spoon (for folding batter)
6. Deep pot or heavy skillet plus a frying thermometer to hold 2 inches of oil
7. Slotted spoon or spider and an ice cream scoop or two spoons for dropping batter
8. Wire rack set over paper towels (for draining and glazing)

FAQ

Can I bake these instead of frying them? Yes, you can. Fill a donut pan and bake at 375°F (190°C) for about 10 to 12 minutes until golden. They wont be as crisp as fried ones but still tasty.

What oil temperature should I use and how long to fry? Heat oil to 350°F (175°C). Fry donuts 1 to 1 1/2 minutes per side until golden, flipping once. If oil is too cool they soak up oil, too hot they burn on the outside.

Can I use frozen blueberries? Yes, but dont thaw them first. Toss frozen berries in that teaspoon of flour, then fold gently into batter to help stop the color bleeding and sinking.

How do I stop the donuts from being soggy inside? Make sure the oil is at the right temp, dont overcrowd the pan, and drain on paper towels for a minute before glazing. Also dont overmix the batter, little lumps are fine.

How long do they keep and how should I store them? Store at room temp in an airtight container for 1 to 2 days. For longer keep, freeze unglazed donuts up to 2 months, then thaw and glaze before serving.

Can I skip the glaze or change it up? Totally. Skip it for a lighter treat, dust with powdered sugar, or add lemon zest to the glaze for a bright twist. You can also fold a little cream cheese into the glaze for a richer coating.

Blueberry Doughnuts Recipe Substitutions and Variations

Buttermilk (3/4 cup): substitute plain yogurt thinned with a little milk to pourable consistency, same volume; or use 3/4 cup milk plus 3/4 teaspoon lemon juice or vinegar, let sit 5 minutes.
Unsalted butter (1/4 cup): swap for equal amount vegetable oil or melted coconut oil for a slightly different texture and flavor; if using salted butter, reduce glaze salt a bit.
Fresh blueberries (1 cup): frozen berries work fine, no need to thaw, just toss in a little flour to keep them from sinking; or use chopped strawberries or raspberries for a different berry twist.
Powdered sugar for glaze (1 1/2 cups): use an equal amount of sifted confectioners sugar alternative, or make a thinner glaze with 1 cup powdered sugar plus 3 to 4 tablespoons milk if you want a pourable finish.

Pro Tips

1. Keep the oil steady at about 350°F (175°C), and don’t crowd the pan. If you add too many at once the oil temp will drop and you’ll get greasy, heavy doughnuts. Use a candy or deep fry thermometer and a timer so you don’t just guess.

2. Toss the blueberries in flour like the recipe says, but fold them in last and very gently. If you squish them the batter will turn purple and watery, and then the outsides might brown before the center cooks.

3. Let the fried doughnuts rest on a wire rack over paper towels for a minute, then glaze while they’re warm, not hot. If they’re too hot the glaze will slide right off, too cool and it won’t set properly. Warm = still slightly soft to the touch.

4. Don’t overmix the batter. It should be lumpy. Overworking makes dense doughnuts. If it looks too thick to drop, add a tablespoon or two of buttermilk, not a lot, until it has a spoonable but slightly thick consistency.

Blueberry Doughnuts Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I can't believe how the Homemade Blueberry Donuts turned out, with crispy edges, pillowy centers and a glaze that will make you lie about how many you ate.

Servings

servings

Calories

252

kcal

Equipment: 1. Large mixing bowl
2. Whisk (for dry ingredients and glaze)
3. Small bowl and fork (for beating the egg and mixing wet ingredients)
4. Measuring cups and spoons
5. Spatula or wooden spoon (for folding batter)
6. Deep pot or heavy skillet plus a frying thermometer to hold 2 inches of oil
7. Slotted spoon or spider and an ice cream scoop or two spoons for dropping batter
8. Wire rack set over paper towels (for draining and glazing)

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 salt
1/2 teaspoon ground cinnamon (optional)
1 large egg, room temperature
3/4 cup (180 ml) buttermilk, shaken
1/4 cup (60 g) unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1 cup (140 g) fresh blueberries, gently tossed in 1 teaspoon flour
Vegetable oil for frying, about 4 cups (or enough for a 2 inch oil depth)
1 1/2 cups (180 g) powdered sugar for glaze
2 to 3 tablespoons milk (or buttermilk) for glaze, plus 1/2 teaspoon vanilla
Pinch of salt for the glaze

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 salt and 1/2 teaspoon ground cinnamon if you want it.
In another bowl beat 1 large room temperature egg then stir in 3/4 cup (180 ml) shaken buttermilk, 1/4 cup (60 g) melted cooled unsalted butter and 1 teaspoon pure vanilla extract until mixed but don’t over beat.
Pour the wet into the dry and fold gently until mostly combined, a few small lumps are okay, don’t overwork the batter or the doughnuts will be dense.
Gently toss 1 cup (140 g) fresh blueberries with 1 teaspoon flour to keep them from sinking and fold them into the batter carefully so they don’t burst.
Heat vegetable oil in a deep pot or heavy skillet to about 350°F (175°C) and keep about 2 inches (5 cm) of oil depth, use a thermometer so you don’t guess.
Using two spoons or a small ice cream scoop drop rounded tablespoons of batter into the hot oil, work in batches so the oil temperature stays steady, fry until golden brown about 2 to 3 minutes per side, flip once with a slotted spoon.
Remove doughnuts to a wire rack set over paper towels to drain and cool slightly, they are best eaten warm but not piping hot.
For the glaze whisk 1 1/2 cups (180 g) powdered sugar with 2 to 3 tablespoons milk or buttermilk, 1/2 teaspoon vanilla and a pinch of salt until smooth; adjust milk to get a thick pourable glaze.
Dip the top of each warm doughnut in the glaze, let excess drip back into the bowl then return to the rack so the glaze sets.
Serve within a few hours for best texture, or store in a loosely covered container at room temperature for one day.

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.