Print

Apple Blueberry Donuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Apple Blueberry Donuts are soft, baked treats combining the natural sweetness of apples and the tart burst of blueberries in a moist, flavorful donut—perfect for breakfast, brunch, or snacking.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/2 cup unsweetened applesauce or 1/2 cup grated apple
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup melted butter or oil
  • 3/4 cup fresh or frozen blueberries
  • Optional glaze: 1/2 cup powdered sugar, 1–2 tablespoons milk, 1/4 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a standard donut pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, beat eggs, brown sugar, applesauce (or grated apple), milk, vanilla extract, and melted butter until well combined.
  4. Gradually stir the dry ingredients into the wet mixture until just combined.
  5. Gently fold in the blueberries, taking care not to crush them.
  6. Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full.
  7. Bake for 12–15 minutes, or until a toothpick inserted into a donut comes out clean.
  8. Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip tops of cooled donuts and let set.

Notes

Use frozen blueberries straight from the freezer to prevent color streaking.Toss blueberries in a little flour before folding into the batter to prevent sinking.Skip the glaze and dust with powdered sugar for a lighter option.Try raspberries, strawberries, or cranberries instead of blueberries for variation.Use half whole wheat flour for a heartier texture and added fiber.

Nutrition