Baked Cinnamon Sugar Blueberry Donuts Recipe
These Baked Cinnamon Sugar Donuts are a delightful treat featuring fluffy, tender donuts infused with blueberry jam and fresh blueberries. Lightly baked and coated in a sweet cinnamon sugar mixture, they offer a perfect balance of fruity and spicy flavors without the heaviness of frying. Ideal for a breakfast indulgence or an afternoon snack, these donuts are easy to prepare using a donut pan or muffin pan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 donuts
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Donut Batter
- 2 tablespoons unsalted butter, melted
- 1/3 cup whole milk, at room temperature
- 1 large egg, at room temperature
- 1/4 cup plain yogurt
- 2 teaspoons vanilla extract
- 1/4 cup white sugar
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup blueberry jam
- 2 tablespoons fresh or frozen blueberries
Cinnamon Sugar Coating
- 1/2 cup granulated white sugar
- 1/2 to 1 teaspoon ground cinnamon
- 4 tablespoons salted butter, melted
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease a 6-cup donut pan with melted butter or use cooking spray. If a donut pan is unavailable, a 12-cup muffin pan can be used as an alternative.
- Mix wet ingredients: In a large bowl, whisk together the melted unsalted butter, plain yogurt, whole milk, egg, vanilla extract, and white sugar until the mixture is smooth and well combined.
- Add dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt. Add these dry ingredients to the wet mixture and stir just until combined to avoid overmixing.
- Incorporate blueberry elements: Gently fold in the blueberry jam and fresh or frozen blueberries only 2-3 times to create streaks of jam throughout the batter, giving a marbled blueberry effect.
- Fill donut pans and bake: Transfer the batter into a piping bag and pipe it into each donut cup, filling them about two-thirds full. Bake in the preheated oven for 10 minutes until the donuts are lightly golden and spring back when touched.
- Cool the donuts: Remove the donuts from the oven and let them cool in the pan for 5 minutes. Then transfer them to a cooling rack. Run a knife around the edges if needed to release the donuts easily. Repeat the baking process for any remaining batter.
- Prepare cinnamon sugar: In a shallow bowl, mix together the granulated white sugar and ground cinnamon.
- Coat the donuts: Brush each warm donut with melted salted butter, then dip it into the cinnamon sugar mixture to coat evenly.
- Serve and enjoy: Enjoy these delicious baked cinnamon sugar and blueberry donuts fresh for the best flavor and texture.
Notes
- Using room temperature ingredients helps the batter mix more evenly for tender donuts.
- If you don’t have a donut pan, a muffin pan is an excellent substitute—just note that the shape will differ.
- Avoid overmixing the batter to keep the donuts light and fluffy.
- Use fresh or frozen blueberries depending on availability, both will work well.
- Donuts are best eaten the same day but can be stored in an airtight container for 1-2 days.
- For a dairy-free version, substitute the milk and butter with plant-based alternatives.
