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Baked Blueberry Cinnamon Sugar Doughnuts

Baked Blueberry Cinnamon Sugar Doughnuts

The ultimate treat for brunch or dessert, Baked Blueberry Cinnamon Sugar Doughnuts are fluffy, sweet, and bursting with juicy blueberries. These baked delights are coated in a warm cinnamon sugar mix that makes them irresistible. Treat yourself and your loved ones to these fresh, homemade doughnuts tonight!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 doughnuts
Course: Desserts
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons Salted Butter (melted)
  • 1/3 cup Whole Milk (at room temperature)
  • 1/4 cup Plain Greek Yogurt
  • 1 large Egg (at room temperature)
  • 2 teaspoons Vanilla
  • 1/4 cup Granulated Sugar
  • 1 1/4 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 1/4-1/3 cup Blueberry Jam
  • 2 tablespoons Fresh or Frozen Blueberries
  • 1/2 cup Granulated Sugar (for coating)
  • 3/4-1 teaspoon Ground Cinnamon
  • 4 tablespoons Salted Butter (for brushing)

Equipment

  • Frying pan
  • Wooden Spoon
  • Oven
  • Whisk
  • Mixing Bowl
  • Baking Sheet

Method
 

  1. Preheat your oven to 350° F. Grease a 6-cup doughnut pan or a 12-cup muffin pan with melted butter. This step is crucial for preventing sticking.
  2. In a large mixing bowl, whisk together the melted butter, milk, yogurt, egg, vanilla, and sugar until all ingredients are well combined. You want a smooth mixture, so take your time with this step.
  3. Add the flour, baking powder, baking soda, and salt, mixing gently until just combined. Be careful not to over-mix; a few lumps are totally fine!
  4. Now, fold in the blueberries. Gently stir to incorporate them without smashing them too much.
  5. Dollop tablespoons of the blueberry jam around the batter, then fold the batter only 2 to 3 times. You want to see streaks of jam rather than fully mixing it in.
  6. Spoon the batter into a zip-top bag, snipping off one corner about 3/4 inch. This makes it easy to pipe the batter into the molds.
  7. Pipe the batter into each donut cup, filling them halfway to two-thirds full. This ensures they won't overflow while baking.
  8. Bake for 10 minutes. When done, the tops should be lightly golden and spring back when touched. Let them cool for 5 minutes.
  9. Run a knife around the edges to gently release the doughnuts. Some berries might get stuck, so be careful and gentle with this step.
  10. Invert the doughnuts onto a cooling rack. Repeat the process with any remaining batter.
  11. In a shallow bowl, mix the sugar and cinnamon. Working with one doughnut at a time, brush with melted butter and dip into the cinnamon sugar mix, tossing to coat. Enjoy your freshly made doughnuts!

Notes

Store leftovers in an airtight container at room temperature for up to three days. They tend to lose their crispiness when refrigerated.