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These blueberry donuts are soft and fluffy. They only need 3 ingredients and don’t require any yeast or eggs. The donut dough is ready in just a few minutes. You can have fresh, homemade donuts in less than 30 minutes.
These blueberry donut holes are a great treat for breakfast, snack or dessert. They can be made with fresh or frozen blueberries. They can also be fried or baked.
Ingredients
- Vanilla Greek yogurt
- Self-rising flour
- Blueberries
Vanilla Greek yogurt: Vanilla Greek yogurt adds vanilla flavor and a little sweetness to the donut dough.
Self-rising flour: Self-rising flour is a flour blend that already contains a leavening agent. When mixed with the yogurt, it forms an easy donut dough.
Blueberries: You can use fresh or frozen blueberries. I like using frozen wild blueberries which are about half the size of regular blueberries and have a more intense flavor. If you use regular blueberries, there won’t be as many berries in each donut hole. Using wild blueberries allows for more berries in each donut.
How to Make Blueberry Donuts
- The yogurt and flour are mixed together until a dough forms.
- The blueberries are folded into the dough until evenly incorporated.
- Scoop the dough and roll into balls.
- Fry the balls in oil until golden and cooked through.
- You can also scoop the dough into a mini muffin pan and bake the donuts.
Expert Tips
- The donuts are only very lightly sweet on their own since donuts are usually covered in glaze, icing or sugar. You can add sugar to the donut dough if you prefer to eat them without any toppings.
- You do need to use Greek yogurt instead of regular yogurt for the donut dough if you are frying them because the donut dough will be too sticky and wet to work with if you use regular yogurt. If you are baking the donuts, I recommend using regular vanilla yogurt rather than Greek yogurt. This will help the donuts have a softer and more tender crumb. If you use Greek yogurt for the baked version, the donuts will be more bread-like.
- If you are using frozen blueberries, keep them frozen. This will make it easier to fold them into the dough without making the dough too sticky to work with.
More Donut Recipes
3 Ingredient Blueberry Donuts
These easy blueberry donuts need just 3 ingredients and don't require any yeast or proofing. The donut dough is ready in minutes and you can have homemade donuts in less than 30 minutes.
Ingredients
- 3/4 cup (189g) vanilla whole milk Greek yogurt use regular vanilla Greek yogurt if doing baked version
- 1 cup (135g) self-rising flour see note before starting
- 1/2 cup (60g) frozen wild blueberries keep frozen
Instructions
- Please note that these instructions are for the fried version. If making baked version, see notes section. Add 2 inches of cooking oil of your choice to a medium saucepan.
- Add yogurt and flour to a large mixing bowl and mix until you have a dough. Fold in the frozen blueberries until evenly incorporated. Your dough should still be a little sticky/tacky but you should be able to roll a piece of dough into a loose ball. If your dough is too sticky, you can add a little more flour. If it's too dry, you can add a little more yogurt.
- Use a 1 tbsp cookie scoop to scoop dough. Roll each dough into a loose ball and place onto a parchment paper lined surface.
- Bring oil to 325°F-350°F (163°C-177°C). Add dough balls into the preheated oil. Do this in small batches because adding too many donuts at once will cause the oil temperature to drop too much. Cook donuts a few minutes on both sides, flipping halfway through. Cook until the donuts are golden and cooked through. Remove donuts from oil and place them onto a wire rack to drain excess oil and allow them to cool.
- Allow donuts to cool fully before adding toppings or serving. Donuts are best eaten soon after they are cooked. Uneaten donuts should be stored in an airtight container in the fridge or freezer and I recommend reheating them before eating.
Notes
- Self-rising flour note: There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. Please use a self-rising flour with a regular amount of protein or make your own self-rising flour with the recipe below. I used Gold Medal self-rising flour.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Homemade self-rising flour: Whisk together 1 cup all purpose flour, 1 1/2 tsp baking powder and 1/4 tsp salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill, which will not work well for this recipe.
- Blueberry note: I used frozen wild blueberries which are smaller and sweeter than regular blueberries. Keep frozen blueberries frozen and don't defrost them. They will be easier to work with if they are still frozen. You can substitute frozen blueberries with fresh blueberries.
- Baked Version:
- For the baked version of these donuts, use regular vanilla whole milk yogurt instead of Greek yogurt. Using Greek yogurt will make the donuts very dense and bread-like.
- Preheat oven to 350°F (175°C). Grease a mini muffin with cooking oil spray. You can also use a donut pan.
- Mix together the yogurt and flour until you have a smooth thick batter (it will be like a batter rather than a dough). Fold in the blueberries.
- Use a 1.5 tbsp cookie scoop to scoop the batter into the mini muffin pan. You should have about 14 donuts. If using a donut pan, it is better to pipe the batter into the pan.
- Bake donuts for about 20-25 minutes or until done. Allow donuts to cool before adding any optional toppings. Donuts taste best soon after they are baked. Store uneaten donuts in airtight container in fridge or freezer and reheat before eating.
- Optional glaze: For the glaze used in the photos, add 2 cups powdered sugar to a large mixing bowl. Add 4 tbsp of milk. Whisk until a glaze forms. If you want a thinner glaze you can add a splash more of milk. If you want a thicker glaze, you can add a little more powdered sugar.
- Estimated nutrition is for the fried version of the donuts but is only for the dough before it is cooked because it is difficult to determine the amount of oil absorbed during frying.
Nutrition
Serving: 1donut, Calories: 31kcal, Carbohydrates: 6g, Protein: 1g, Fat: 0.4g, Saturated Fat: 0.2g, Sodium: 69mg, Fiber: 0.1g, Sugar: 1g, NET CARBS: 6
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
Making the donuts mentioned can they be
baked??? We do not eat fried foods.
The baking instructions are provided in the notes of the recipe card at the end of the post
I love it when delicious recipes find me! I made these with Bob’s Red Mill gluten free flour, so they’re denser than a doughnut, but they’re still delicious! I also used monk fruit powdered sugar and almond milk for the glaze. Excellent! Thank you!
Yum! We’re so glad you loved these donuts!
Sounds and looks great bur my grandson is allergic to milj products. Can I use Tofutti instead if yogurt?
Thankyou,
Sara Zee
We haven’t tested this recipe using Tofutti, so we are not sure what the results would be!
Can I use regular yogurt for the frying version?
You do need to use Greek yogurt instead of regular yogurt for the donut dough if you are frying them because the donut dough will be too sticky and wet to work with if you use regular yogurt!
Hello!
Could these be made in an air fryer do you think?
Hi! We haven’t tested this recipe in an air fryer so we are not sure how that would turn out!