Baked Blueberry Mini Doughnuts

Skip the doughnut shop. These little no-fry doughnuts are an easy-to-make treat that can be enjoyed as breakfast or dessert!

Serves: 24Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy

Serves: 24


  • 1⁄3 cup butter, softened
  • 1 1⁄2 cups sugar, divided
  • 1 large egg
  • 1 1⁄2 cup all-purpose flour
  • 1 1⁄2 tsp. baking powder
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground cinnamon
  • 1 Tbsp. vanilla extract
  • 1⁄2 cup half and half
  • 1 cup frozen blueberries
  • 1 Tbsp. cinnamon
  • 1 cup melted butter


  • Preheat oven to 350°F. Spray a mini muffin pan with nonstick baking spray. Set aside.
  • In a large bowl or stand mixer, beat together softened butter, 1⁄2 cup sugar, and egg until creamy. Add flour, baking powder, salt, cinnamon, vanilla, and milk. Mix until just combined. Gently fold in blueberries. Spoon batter into prepared muffin tin, filled each cup about 2⁄3 full. Bake in preheated oven for 12 to 15 minutes.
  • Remove muffins and cool slightly as you prepare the glaze. In a medium bowl, mix together 1 cup sugar and cinnamon. Place melted butter in a second medium bowl. Dip muffins in melted butter, then roll in cinnamon-sugar mixture. Place on a cooling rack to dry.