Amazing 30-Minute Blueberry Donut Holes

Oh, there’s nothing quite like that warm, sugary scent filling your kitchen, right? Sometimes you want that donut shop feeling without the mess, and trust me, I have nailed the solution! Forget the deep fryer; we are baking these gems! These **Blueberry Donut Holes** are what dreams are made of—super simple, incredibly fast, and packed solid with juicy blueberries. I swear, I whip these up faster than I can decide what coffee to make. They are my go-to when I need a sweet win on a Tuesday morning. Seriously, if you need joy in less than thirty minutes, this recipe is your new best friend.

Why You Will Love These Baked Blueberry Donut Holes

These aren’t your average dry, flavorless baked goods, I promise! When you decide to make these **Blueberry Donut Holes**, you are signing up for total ease. They come together in a flash, meaning breakfast or dessert is handled quickly. Plus, the clean-up is a dream because we’re using a mini-muffin pan instead of dealing with hot oil. It’s all the fluffy, sweet flavor of a classic donut without any of the fuss!

• They are baked, not fried—so much lighter!
• Minimal mixing means you can’t mess up the texture.
• Perfectly portioned sweet bites bursting with fresh fruit.
• You can whip these up in under 30 minutes total.

If you want to boost your baking game generally, you should definitely check out some standard tips on how to be a better baker—it helps with everything! Baking tips to make you a better baker really do make a difference.

Ingredients for Perfect Blueberry Donut Holes

Okay, let’s talk what you need to grab from the pantry for this recipe. Because everything happens so fast, having your ingredients ready is half the battle! You will be using a standard mini-muffin pan for these—it gives you that perfect little bite size. Notice how we aren’t messing with buttermilk here, but if you ever need a substitute, knowing how to whip up some buttermilk in a pinch is a lifesaver for other recipes! Make buttermilk substitutions are essential knowledge.

The structure of these baked treats relies on correct measurement, especially for the flour and the blueberries. You want them to be happy little bursts of fruit, not a sunken mess!

For the Blueberry Donut Holes Batter

First up are the dry things you’ll whisk together. Make sure your baking powder is fresh—that’s key for the rise!

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder (don’t skip this!)
• 1/2 teaspoon salt

Next, we mix the wet items separately so we don’t overwork that flour later on. And yes, that butter absolutely has to be melted before you add it in!

• 1/2 cup milk
• 1 large egg
• 1/4 cup melted butter
• 1 teaspoon vanilla extract

Finally, the star of the show—the berries. You can use fresh or even frozen ones straight from the freezer; just don’t thaw them first, trust me on that one!

• 1/2 cup fresh or frozen blueberries

For the Simple Glaze

The glaze is so easy, it’s almost embarrassing. It just needs two very important things to be perfect. You want that pure, thick powdered sugar texture, so measure carefully!

• 1 cup powdered sugar
• 2 tablespoons milk (maybe a tiny bit more if needed)

Step-by-Step Instructions to Make Blueberry Donut Holes

This is where the magic happens, and honestly, it moves fast! We are keeping this as hands-off as possible. The rule of thumb here is: gently mix, quickly bake, and definitely don’t overthink it. You’ll spend more time waiting for the oven to preheat than mixing!

Preparing the Batter and Baking the Blueberry Donut Holes

First things first, crank that oven up to 350°F (175°C). Then grab your mini-muffin pan—you have to grease it really well here, trust me! In your big bowl, whisk your flour, sugar, baking powder, and salt together until they look happy and combined. Don’t worry about sifting; a good whisk does the job for this recipe.

In a separate bowl, you just whisk the milk, egg, melted butter, and vanilla until they look nice and creamy. Now, pour all the wet stuff into the dry stuff. Mix it with a spatula until you see just barely no more streaks of white flour. Stop mixing right then! If you keep going, those lovely doughnut holes turn into little hockey pucks. After that quick mix, gently fold in your blueberries—be careful not to crush too many of them!

Spoon the batter right into your prepared mini-muffin cups. You want them about two-thirds full. Pop them into that preheated oven for 10 to 12 minutes. They are small, so keep an eye on them! Test one with a toothpick; if it comes out clean, they are done and ready to come out. Only let them cool in the pan for about five minutes before moving them to a wire rack to finish cooling completely. They must be cool before glazing!

Glazing Your Blueberry Donut Holes

While those little bites are cooling down—which shouldn’t take long—we whip up the quickest glaze ever. Just whisk your powdered sugar with 2 tablespoons of milk until it’s smooth. If it looks like thick paste, add a tiny splash more milk, but go slow because you don’t want it runny!

Once the donut holes are totally cooled—and I mean totally cool, otherwise the glaze melts right off—dip the tops into the glaze or use a fork to drizzle it fancy-style. Let the glaze dry and set up for about ten minutes before you dive in. That little crackle on top makes all the difference!

Tips for Achieving the Best Blueberry Donut Holes

Even though this recipe is super simple, a few little tricks can make the difference between good and *amazing* **Blueberry Donut Holes**. Remember what I said about frozen blueberries? Stick to that! If you use frozen berries, don’t bother thawing them one bit. They hold their shape better and don’t bleed purple juice all through your beautiful batter while mixing.

And when it comes to the glaze thickness—this is all about preference! If you want a thin, barely-there coating, use just a teaspoon more milk than I suggested. But if you love that thick, opaque sugary shell that cracks when you bite into it, stick strictly to the measurements. A great tip I learned is to dust the batter lightly with flour right before you scoop it into the pan—it helps discourage the berries from sinking to the bottom as much!

If you want to read up on general tricks that apply everywhere, I have a fantastic guide on baking tips to make you a better baker that I keep coming back to.

Storage and Reheating of Blueberry Donut Holes

So, you made too many—don’t worry, that’s practically the goal around here! Keeping these light and fluffy is easy if you treat them right. If you managed to save any, you want to store them completely uncovered for the first hour while the glaze sets firm. After that, I recommend an airtight container, but only if you plan on eating them within a day or two.

They really are best eaten the day you make them, honestly. If you leave them sitting out for longer than 48 hours, they start drying out a little, even in a sealed container. If refrigeration is mandatory, go for it, but know that the cold temperature can make baked goods taste stale faster. If you do refrigerate them, make sure you bring them back to room temperature for at least 20 minutes before serving.

Now, for reheating, this is my secret trick to bring back that just-out-of-the-oven fresh feeling! Don’t use the microwave; it makes them chewy. Instead, pop a few of your **Blueberry Donut Holes** on a baking sheet and warm them in a low oven—maybe 300°F—for just three to four minutes. That little bit of dry heat softens the cake back up wonderfully, and the glaze stays mostly intact. Enjoy!

Creative Variations for Your Blueberry Donut Holes

Part of the fun of baking anything simple is seeing how many ways you can make it your own without messing up the basic structure. These **Blueberry Donut Holes** are sturdy enough to handle a few little tweaks, and I love experimenting when I have a double batch! Don’t feel like you have to stick to my exact recipe card; play around a little bit!

My biggest recommendation if you love a bright flavor profile is to add some citrus zing. About one teaspoon of fresh lemon zest mixed right in with your dry ingredients wakes up those sweet blueberries like nothing else! It smells fantastic while baking, too.

Spicing Up the Batter

Sometimes blueberries just need an extra little warmth, right? You can absolutely sneak in some spice here. Cinnamon is a classic pairing, but I sometimes go half a teaspoon of cinnamon and a dash of nutmeg. Just don’t overdo it; we want the blueberry to be the main star, not a spice cake!

Remember to only add these when you are mixing the dry ingredients—it helps them distribute evenly before the wet ingredients go in. It’s such an easy way to make these taste like a fancy weekend treat instead of a quick weekday bake.

Switching Up the Glaze Game

That basic powdered sugar glaze is perfect because it sets up nicely, but if you want to get fancy, the easiest change is flavoring it up. Forget adding extra milk; instead, try substituting the milk with vanilla extract for a super simple vanilla bean glaze.

If you want a thicker, richer frosting, I sometimes use a base that is similar to what you’d use for buttercream frosting. You can find an amazing guide on how to make white frosting easy recipe that gives you options for using butter or shortening if you want a completely opaque coat of sweet goodness on your donut holes instead of a thin drizzle.

Try Different Berries or Mix-Ins

If you run out of blueberries or just feel like shaking things up, these baked donut holes handle other mix-ins really well! Chopped white chocolate chips go surprisingly well with the blueberries, giving you this creamy burst when you bite in. Or, try mini chocolate chips on their own if you aren’t a fan of the berry/chocolate combo.

You can also definitely swap out the blueberries for finely chopped dried cherries or even miniature peanut butter chips. Just remember the rule for whatever you add: mix it in gently at the very end so you don’t deflate all that hard work you did mixing the wet and dry ingredients!

Serving Suggestions for Blueberry Donut Holes

Now that you have these adorable, perfect little **Blueberry Donut Holes** sitting on your cooling rack, you need the perfect sidekick, right? They are sweet little mouthfuls, so you want drinks and sides that balance that sugar rush perfectly. Trust me, the right partner can turn these from a simple snack into a whole vibe!

For those early morning treats, you absolutely need a good cup of coffee. That slight bitterness cuts through the sweetness of the glaze and pairs so beautifully with the tang of the berries. I often make a big pot when I know these are coming out of the oven. If you are looking for a great recipe to go alongside them for a brunch setup, check out my simple coffee cake recipe—it’s another crowd-pleaser!

Perfect Morning Pairings

You can’t go wrong with simplicity. A hot mug of black tea is lovely, or even a creamy glass of cold milk for the kids (or for me, let’s be real!). They are satisfying on their own, but adding a little something extra makes it feel special.

• A simple black coffee or strong latte.
• A nice, robust cup of Earl Grey tea.
• A tall glass of ice-cold milk.

Dips and Contrasting Sides

If you want to serve these for a dessert platter or during a lazy weekend brunch, having something cool and creamy nearby is fantastic. The cold contrast against the slightly warm, sugary donut hole is unbeatable. That’s where yogurt or a simple cream cheese dip comes in handy.

You can whip up a quick, slightly tangy dip using just Greek yogurt, a tiny splash of vanilla, and maybe a teaspoon of lemon juice. It gives you that cream cheese frosting flavor profile but much lighter. Dollop a little on the side of the plate, and suddenly your simple **Blueberry Donut Holes** look like they belong in a fancy bakery case!

Frequently Asked Questions About Blueberry Donut Holes

I get so many questions about these tasty little things, and honestly, that just proves how much everyone loves a good, quick pastry! Since these **Blueberry Donut Holes** are my absolute favorite quick bake, I figured I’d cover the most common grilling points right here so you can get started baking ASAP. If you need more inspiration after this, check out my easy blueberry cake recipe for another fruity favorite!

Are these Blueberry Donut Holes fried or baked?

Oh, that’s the best part! These are totally baked, my friend. We use a greased mini-muffin pan to get that perfect round shape without ever needing a drop of hot oil. Baking makes them lighter and keeps the clean-up super easy, which is exactly what we want when we need a fast treat!

Can I substitute the fresh blueberries?

Yes, you absolutely can, though I highly recommend fresh when they are in season! If you grab frozen ones, just toss them in straight from the freezer—don’t thaw them unless you want purple goo everywhere! You can also use dried currants or even swap them out for mini chocolate chips if you aren’t feeling the berry vibe this time around.

Can I make the batter ahead of time?

I wouldn’t recommend making the whole batter too far ahead of time, honestly. Because we use baking powder as our main leavening agent, the chemical reaction starts working as soon as the wet hits the dry. If you let it sit for too long, the lift will die down before it even hits the oven. Mix them right before you prep the pan, or at most, let the mixed batter rest covered in the fridge for about 30 minutes.

Nutritional Snapshot of Blueberry Donut Holes

Now, I never bake for nutrition myself—I bake for joy! But for those of you who are curious, here’s the ballpark estimate for two of these little glazed beauties. Remember, since these are practically perfect, the figures are pretty decent for a sweet treat! These numbers are just an estimate, of course, and they will wiggle a bit depending on exactly how much glaze you decide to slather on top.

• Calories: Around 180 per serving
• Total Fat: About 8g
• Carbohydrates: Roughly 25g
• Sugar: 18g (oops, but worth it!)
• Protein: 3g

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