Close up shot of blueberry donuts on a cooing rack with brown parchment paper beneath them.

Best Little Blueberry Muffin Donuts

0.0 from 0 votes

Blueberry picking season has arrived in some parts of the country! It’s not quite warm enough in Massachusetts yet, but it will be here before we know it. I’ve been working on some recipes using fresh berries because I know that I’m always wondering what to bake when we come home with lots of berries. These blueberry muffin donuts are really easy to put together and are a great way to use some fresh blueberries.

Blueberry donuts on a cooing rack with brown parchment paper beneath them.
Blueberry muffin donuts with blueberry vanilla glaze.

If you love blueberry muffins, these donuts have the same flavors! They’re not as dense as muffins and have a nice light and spongy crumb from the buttermilk. The glaze in super simple. I used Whipzi naturally flavored powdered sugar. You can shop their site and save 15% with SARAH15 if you want to try their powdered sugar! Or you can use plain powdered sugar and add a little bit of vanilla extract for flavor.

As seen on instagram here.

Be sure to check out my orange buttermilk donuts as well!

This page contains affiliate links. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases.

Best Little Blueberry Muffin Donuts

Recipe by Sarah
0.0 from 0 votes
Course: Breakfast, Brunch, Snacks, DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Second batch baking time


Total time



These little donuts taste like blueberry muffins, but with a lighter and spongier crumb. These soft and airy donuts with juicy blueberry bites will be your new favorite!

Cook Mode

Keep the screen of your device on


  • For the donuts:
  • 2 c all purpose flour

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/8 tsp fine pink Himalayan sea salt

  • 1/2 tsp cinnamon

  • 1 1/2 c buttermilk

  • 1/2 c light brown sugar

  • 2 medium eggs

  • 1 tsp vanilla extract

  • 1/4 c vegetable or canola oil

  • 1 1/2 c fresh blueberries

  • For the glaze:
  • 1/2 c Whipzi vanilla flavored powdered sugar

  • 1/2 c Whipzi blueberry flavored powdered sugar

  • 2 tbsp whole milk (divided)

  • Other:
  • 1 tbsp unsalted butter to grease the donut pans


  • In a large mixing bowl, combine dry ingredients (flour through cinnamon) and whisk them together.Dry ingredients for blueberry muffin donuts.
  • In a separate mixing bowl, combine wet ingredients (buttermilk, light brown sugar, eggs, vanilla extract, and oil) and whisk them together until smooth.Wet ingredients for blueberry muffin donuts.
  • Make a well in the center of the dry ingredients and pour the wet ingredients in. Mix until full incorporated.Wet and dry ingredients for the blueberry muffin donuts mixed.
  • Gently fold in the blueberries.Blueberries have been folded into the blueberry muffin ingredients.
  • Preheat oven to 350 degrees F and set a rack in the center of the oven.
  • Prepare the donut pans. This recipe will make 24 standard size donuts. I use two donut pans that make 6 donuts and make these in two batches. To prepare the pans, I brush each donut cavity with melted butter.Two 6-cavity donut baking pans that have been brushed with melted butter. There is an orange mixing bowl to the side with the donut batter. There is a floral tea towel in the background.
  • I like to cut the corner off of a freezer bag or use a piping bag to get the batter into the donut pans. My blueberries were pretty big, so I opted for a freezer bag with the corner cut off. I thought the blueberries might get stuck in the opening of the piping bag. Trying to pour it or spoon it directly from a mixing bowl gets messy. I actually use a tall vase to hold my freezer bag in place, pour in the batter and then carefully squeeze the batter into the donut pans. Baked donuts will rise, so remember to only fill the donut cavities to half full or your donuts will over-rise and won’t be the shape that you intended them to be.Two 6-cavity donut baking pans with the donut batter poured into them, ready for the oven.
  • Bake the donuts for 14 minutes at 350 degrees F. I bake them in batches of two donut tins at a time. These donuts don’t really brown, so you’re not looking for a golden color to let you know they’re done. You’re looking for a rounded top that springs back when you press it gently.
  • Carefully remove your donuts from the pans once they’re done and transfer them to a cooling rack while you prepare your glaze. If the donuts don’t easily release from the cavities, use a small silicon spatula and run that around the edges gently. The donuts should come right out.Freshly baked blueberry muffin donuts on a cooling rack with brown parchment paper underneath.
  • To make the glaze, add 1/2 cup of vanilla flavored powdered sugar + 1 tbsp whole milk to a small mixing bowl and whisk until smooth. Then add 1/2 cup of blueberry flavored powdered sugar + 1 tbsp whole milk to a separate small mixing bowl and whisk until smooth. Two glass Pyrex bowls with frosting in them. One has blueberry frosting that is blue. The other has vanilla frosting with some of the blue swirled in There is a whisk in that bowl as well.
  • To glaze the donuts, first allow them to cool. Then I like to use a whisk to drizzle the glaze on. You can drizzle each flavor separately, or add a little bit of the blueberry flavored glaze to the vanilla flavored glaze and then drizzle that on. I liked the light blue color, so that’s how I did it. I had some leftover blueberry glaze that I let the kids dip their donuts into. If you’re glazing the donuts on a cooling rack, be sure to have something underneath to catch all of the glaze. I put parchment paper down under my cooling rack. Close up shot of blueberry donuts on a cooing rack with brown parchment paper beneath them.
  • If you’re making these ahead, bake the donuts, allow them to cool, then store in an airtight container on the counter overnight. When you’re ready to serve, prepare the glaze, add it to the donuts and enjoy!


Recipe Video


  • I used Whipzi naturally flavored powdered sugars to make the glazes. I made one glaze with blueberry powdered sugar and another glaze with vanilla powdered sugar. You can shop their site and save 15% with SARAH15. If you want to keep it simple, you can use plain powdered sugar and a little bit of vanilla extract.
  • I use melted butter for my donut pans, but you could also use cooking spray or cooking oil.
  • This recipe makes 24 donuts if you use the same size donut baking pans that I linked. Each donut has approximately 106 calories, so the serving size indicated at the top of the recipe here is 2 donuts. Because you really can’t eat just one!

Did you make this recipe?

Tag @sarahtreed on Instagram and hashtag it with #bestlittlemomentsrecipe

Leave a Reply

Your email address will not be published. Required fields are marked *