Baked Blueberry Cinnamon Sugar Doughnuts.
These baked blueberry cinnamon sugar doughnuts are the kind of recipe I reach for when I want something cozy without the fuss of frying. They come together with pantry staples, a little jam for dramatic streaks, and a crunchy cinnamon-sugar finish. The result: tender cake doughnuts with pockets of jammy blueberry and a buttery cinnamon crust.
I make them for weekday breakfasts, weekend brunches, and whenever friends pop by. They’re forgiving — the batter is easy to handle, and the bake time is short. If you have a doughnut pan, they look like a million bucks; if not, a muffin pan works just as well and still tastes fantastic.
Below you’ll find everything you need: a clear ingredient list with quick notes, the step-by-step instructions as written, practical swaps, gear suggestions, common mistakes, storage tips, and a short Q&A. Bookmark this page — you’ll be making them again.
What You’ll Gather
Ingredients
- 2 tablespoons salted butter, melted — used for greasing the pan and flavoring the batter; reserve most for the batter and use about 1 teaspoon to grease the pan.
- 1/3 cup whole milk at room temperature (or milk of choice) — adds moisture and tenderness; room temperature avoids shocking the batter.
- 1/4 cup plain Greek yogurt — provides tang and a tender crumb; helps keep doughnuts moist.
- 1 large egg, at room temperature — binder and structure; room temperature helps the batter come together smoothly.
- 2 teaspoons vanilla extract — flavor enhancer; don’t skip it.
- 1/4 cup granulated sugar — sweetens the batter; balances the tartness of blueberries.
- 1 1/4 cups all-purpose flour — the base of the doughnut; measure by spooning into the cup and leveling for best results.
- 1 teaspoon baking powder — provides lift so the doughnuts are light, not dense.
- 1/2 teaspoon baking soda — reacts with the yogurt for gentle rise and browning.
- 1/2 teaspoon kosher salt — rounds out the flavor and balances sweetness.
- 1/4-1/3 cup blueberry jam — adds pockets of jammy color and concentrated blueberry flavor; use 1/4 cup for lighter streaks or 1/3 cup for more color.
- 2 tablespoons fresh or frozen blueberries — adds texture and real fruit notes; frozen are fine straight from the freezer.
- 1/2 cup granulated sugar — for the cinnamon-sugar coating; coarse sugar gives extra crunch.
- 3/4-1 teaspoon ground cinnamon — mixed with the coating sugar; adjust to taste.
- 4 tablespoons salted butter, melted — for brushing before coating so the cinnamon sugar sticks and the doughnut gets a glossy, buttery finish.
From Start to Finish: Baked Blueberry Cinnamon Sugar Doughnuts
- Preheat oven to 350°F (175°C). Melt the 2 tablespoons salted butter; use about 1 teaspoon of it to grease a 6-cup doughnut pan (or a 12-cup muffin pan) and set the remaining melted butter aside for the batter.
- In a large bowl whisk together the reserved melted butter, 1/3 cup whole milk (room temperature), 1/4 cup plain Greek yogurt, 1 large egg (room temperature), 2 teaspoons vanilla extract, and 1/4 cup granulated sugar until smooth and combined.
- In a separate bowl whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt. Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix).
- Fold 2 tablespoons fresh or frozen blueberries into the batter.
- Measure 1/4–1/3 cup blueberry jam (use 1/4 cup for lighter streaks or 1/3 cup for more color). Dollop tablespoon-size amounts of the jam into the batter and fold only 2–3 times so you keep streaks of jam rather than fully incorporating it.
- Spoon the batter into a zip-top bag, snip a 3/4-inch corner, and pipe the batter into the prepared doughnut pan, filling each cup 1/2 to 2/3 full. (If using a muffin pan, fill each cup about 2/3 full.)
- Bake in the preheated oven: 10 minutes for a doughnut pan, or 10–12 minutes for a muffin pan. Bake until lightly golden and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.
- Remove the pan from the oven and let sit 5 minutes. Run a thin knife around the edges of each cup to loosen any berries that may have stuck, then invert the doughnuts onto a cooling rack. If you have more batter than fits in your pan, repeat filling and baking with the remaining batter.
- While the doughnuts cool until warm (not hot), combine 1/2 cup granulated sugar and 3/4–1 teaspoon ground cinnamon in a shallow bowl. Melt the 4 tablespoons salted butter and keep it warm for brushing.
- Working one doughnut at a time, brush the top and sides with the melted 4 tablespoons salted butter, then dip or toss the doughnut in the cinnamon-sugar mixture to coat. Place coated doughnuts back on the cooling rack and repeat with the remaining doughnuts.
- Let the coated doughnuts set for a minute, then serve.
Why Cooks Rave About It
These doughnuts hit several marks at once: they’re baked (less mess, less oil), tender from yogurt and milk, and bright from both fresh blueberries and jam streaks. The cinnamon-sugar finish gives a sweet crunch that contrasts with the soft interior — that textural contrast is what makes people come back for seconds.
They’re also versatile. The method is straightforward, so you can scale, tweak, or swap ingredients without collapsing the whole recipe. If you want celebratory doughnuts that won’t leave the kitchen looking like a frying station, this is the recipe.
Dairy-Free/Gluten-Free Swaps
If you need dairy-free options, use a plant-based butter substitute that melts well and a non-dairy yogurt (coconut or soy) plus plant milk. Flavor will change slightly, but structure remains similar because the recipe uses both yogurt and milk for moisture.
For gluten-free, choose a 1:1 all-purpose gluten-free flour blend that contains xanthan gum. Baking times are similar, but check doneness with a toothpick. Keep in mind texture can be a touch denser; adding a small extra teaspoon of baking powder can help if your blend benefits from it.
What You’ll Need (Gear)
- 6-cup doughnut pan — gives the classic ring shape; a 12-cup muffin pan is a fine substitute.
- Mixing bowls — one for wet, one for dry.
- Whisk and rubber spatula — whisk for combining, spatula for folding without overmixing.
- Zip-top bag — used as a piping bag after snipping a corner; cleaner than juggling spoons.
- Cooling rack — essential so the bottoms don’t steam and get soggy.
- Shallow bowl — for the cinnamon-sugar coating.
- Small knife — to loosen doughnuts in the pan before inverting.
Mistakes Even Pros Make
- Overmixing the batter — leads to tough doughnuts. Stir until just combined.
- Using cold ingredients — batter may separate or bake unevenly. Let milk and egg come to room temperature.
- Adding jam straight into the whole bowl — fold only 2–3 times after dolloping so you keep streaks instead of uniform purple batter.
- Skipping the knife step — failing to loosen edges will make your doughnuts stick and break when you invert them.
- Coating hot doughnuts — if they’re too hot the cinnamon-sugar will slide off; coat while warm, not piping hot.
Make It Diet-Friendly
For a lighter version, choose low-fat Greek yogurt and swap whole milk for a lower-fat milk or unsweetened plant milk. Use a sugar-free or reduced-sugar blueberry jam for fewer added sugars. You can also reduce the coating sugar slightly or rely on a lighter dusting of cinnamon to cut overall sugar while keeping the flavor profile.
If you need low-carb or diabetic-friendly options, pairing a sugar substitute in the batter and using a sugar-free jam are common approaches — just be aware texture and browning may change. Try a small test batch first.
Insider Tips
- Grease the pan lightly — use about 1 teaspoon of the melted 2 tablespoons of butter for greasing; too much can change browning.
- Jam dollops matter — spoon generous tablespoon-size dollops and fold only a few times to get beautiful streaks and pockets.
- Use a zip-top bag for piping — snip a 3/4-inch corner for a controlled flow and consistent fills.
- Check doneness early — ovens vary. For doughnut pans, start checking at 9 minutes; for muffin pans, use a toothpick at 10 minutes.
- Brush before coating — brushing with the 4 tablespoons of melted butter ensures the cinnamon-sugar clings and gives glossy, flavorful crust.
Save for Later: Storage Tips
Store coated doughnuts in an airtight container at room temperature for up to 2 days. If your kitchen is humid, keep them in the fridge and let them come to room temperature before serving to soften slightly. For longer storage, freeze uncoated doughnuts in a single layer on a tray, then transfer to a freezer-safe bag for up to 1 month. Thaw at room temperature, brush with the melted butter, and toss in the cinnamon-sugar right before serving for best texture.
Quick Q&A
Can I make the batter ahead of time? You can mix the batter and hold it refrigerated for a few hours, but fold in the fresh/frozen blueberries and jam just before filling the pan to preserve color and texture.
What if my jam is very runny? Use slightly less jam and spoon smaller dollops so it doesn’t completely liquefy into the batter during baking.
Do I have to use salted butter? Salted butter is called for here because it contributes flavor; you can use unsalted but add a pinch more salt if you do.
Let’s Eat
These doughnuts are best the day you make them: warm, buttery, and fragrant with cinnamon and blueberries. Serve them with coffee or tea, or let them star at a simple brunch. They keep their charm whether you plate them for a crowd or pop one in your hand on the way out the door.
Make a batch, and you’ll see why they quickly become a favorite — easy to bake, forgiving to tweak, and reliably delicious. If you try them, tell me how you finished yours: extra jam, a sprinkle of flaky salt, or plain and perfect. Happy baking.
Baked Blueberry Cinnamon Sugar Doughnuts.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Melt the 2 tablespoons salted butter; use about 1 teaspoon of it to grease a 6-cup doughnut pan (or a 12-cup muffin pan) and set the remaining melted butter aside for the batter.
- In a large bowl whisk together the reserved melted butter, 1/3 cup whole milk (room temperature), 1/4 cup plain Greek yogurt, 1 large egg (room temperature), 2 teaspoons vanilla extract, and 1/4 cup granulated sugar until smooth and combined.
- In a separate bowl whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt. Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix).
- Fold 2 tablespoons fresh or frozen blueberries into the batter.
- Measure 1/4–1/3 cup blueberry jam (use 1/4 cup for lighter streaks or 1/3 cup for more color). Dollop tablespoon-size amounts of the jam into the batter and fold only 2–3 times so you keep streaks of jam rather than fully incorporating it.
- Spoon the batter into a zip-top bag, snip a 3/4-inch corner, and pipe the batter into the prepared doughnut pan, filling each cup 1/2 to 2/3 full. (If using a muffin pan, fill each cup about 2/3 full.)
- Bake in the preheated oven: 10 minutes for a doughnut pan, or 10–12 minutes for a muffin pan. Bake until lightly golden and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.
- Remove the pan from the oven and let sit 5 minutes. Run a thin knife around the edges of each cup to loosen any berries that may have stuck, then invert the doughnuts onto a cooling rack. If you have more batter than fits in your pan, repeat filling and baking with the remaining batter.
- While the doughnuts cool until warm (not hot), combine 1/2 cup granulated sugar and 3/4–1 teaspoon ground cinnamon in a shallow bowl. Melt the 4 tablespoons salted butter and keep it warm for brushing.
- Working one doughnut at a time, brush the top and sides with the melted 4 tablespoons salted butter, then dip or toss the doughnut in the cinnamon-sugar mixture to coat. Place coated doughnuts back on the cooling rack and repeat with the remaining doughnuts.
- Let the coated doughnuts set for a minute, then serve.
