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5 from 2 votes

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.
Servings: 21 donuts
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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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.
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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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