Go Back
+ servings
Glazed Blueberry Donuts | Can't Stay Out of the Kitchen | if you want to wow your family & friends, make these heavenly #blueberry #donuts for #breakfast. They're absolutely spectacular. #Holiday #HolidayBreakfast #CompanyBreakfast #BlueberryDonuts #GlazedBlueberryDonuts

Glazed Blueberry Donuts

Teresa Ambra
These delectable donuts are filled with blueberries and have amped up vanilla flavoring. Then they're glazed in a vanilla icing. Every bite is heavenly. Glazed Blueberry Donuts are the best comfort food ever! They're terrific for family, company or holiday breakfasts.
No ratings yet
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 15
Calories 281 kcal


  • 1 20-tin donut pan
  • 1 large mixing bowl
  • 1 whisk
  • 2 medium mixing bowls
  • 2 wooden spoons
  • 2 wire cooling racks
  • measuring cups
  • measuring spoons
  • 1 zip lock bag WITHOUT the "stand and fill" bottom
  • 1 small mixing bowl



  • 2 2/3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 tsp. sea salt
  • 3/4 cup granulated sugar
  • 1/2 cup 2% milk
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/4 cup unsalted butter melted
  • 1/4 cup canola oil or use coconut oil or avocado oil
  • 2 tsp. vanilla extract
  • 1 cup fresh blueberries (6-ounces)


  • 1/4 cup 2% milk
  • 2 cups powdered sugar
  • 1 tsp. vanilla extract



  • Preheat oven to 425 degrees.
  • Spray 20-cavity donut pan with cooking spray.
  • Set aside.
  • Combine 1/3 cup flour and blueberries in a small mixing bowl.
  • Set aside.
  • In a large mixing bowl, whisk remaining flour, baking powder, baking soda, salt and granulated sugar.
  • Set aside.
  • In a medium sized mixing bowl, whisk the milk, sour cream and eggs until smooth.
  • Whisk in melted butter, canola oil, and 2 teaspoons vanilla extract.
  • Pour the butter mixture and blueberries into the flour mixture.
  • Stir just until combined.
  • Do not overmix.
  • Batter will be very thick.
  • Spoon batter into a large zip-lock bag.
  • Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
  • Fill each cup 3∕4 full.
  • Bake for 10 minutes at 425 degrees or until the edges are lightly browned.
  • Remove from oven and cool approximately 2 minutes on a cooling rack.
  • Remove donuts from the pan and dip in vanilla glaze.
  • Set out on wire racks until icing sets, approximately 10 minutes.
  • Serve.


  • In a medium sized mixing bowl, whisk milk, powdered sugar and vanilla extract until smooth.
  • Dip the top of each donut into the bowl of glaze.
  • Set on cookie rack.
  • Let glaze set for 5-10 minutes before serving.


NOTE: Adding flour to the blueberries helps prevent them from sinking to the bottom while baking.
NOTE: This is enough glaze to ice 24 donuts.
NOTE: You can purchase the 20-tin donut pans at Jo-Ann's Fabric and Crafts.
© Can’t Stay Out of the Kitchen


Calories: 281kcalCarbohydrates: 46gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 38mgSodium: 189mgPotassium: 70mgFiber: 1gSugar: 28gVitamin A: 196IUVitamin C: 1mgCalcium: 60mgIron: 1mg
Keyword blueberries, breakfast, donuts
Tried this recipe?Let us know how it was!