Wouldn’t you love your little ones to wake up on the first day of school with these EASY Blueberry Donuts waiting for them?
Want some more donut inspiration? Visit my article featuring 8 Donut Recipes!
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Remember the baked donuts I shared with you over the winter? I know at least some of you must because a handful of you reached out and told me you went out and bought the donut pans (some even bought them from my Amazon Affiliate Link, thank you very much) and made donuts too, which put me over the moon! Nothing makes this girl happier than hearing you’ve made one of my recipes!
Here’s the thing, even though those donuts were not difficult at all, today, I’ve got Super EASY Blueberry Donuts!!!!
When I say EASY, I mean EASY. Do you want to know the secret?
Are you ready for it?
MUFFIN MIX! Yup, boxed muffin mix.
I don’t even recall buying a box of muffin mix but when I opened my pantry yesterday, I saw a box of Betty Crocker Wild Blueberry Muffin Mix. I thought about making muffins but my daughter isn’t really into muffins. But she is certainly into donuts. I thought, what the heck.
The kids were actually zoned out in front of the t.v. having their 30 minutes of video game for the day so I figured, worst case, if they came out terrible, they wouldn’t even know they missed out because they never knew they were coming. By the way, that’s how quickly these came together, less than video game time!
I remember from my past experience in making baked donuts, the batter tends to be thick, so I knew I had to add a little extra flour. I only added a 1/4 C and it was perfect.
The box I had on hand actually comes with a little tin of blueberries that you rinse and then they are recipe ready. So, even though I had fresh blueberries on hand, the canned ones were nice and small and pretty much the perfect size to go in donuts. You could probably throw some fresh ones in too but I decided to give the fresh ones to the kids as a snack while they were zoning out instead.
My donut pan only holds 6 at a time so I had to do two batches, but the good news is that it only takes 10 minutes per batch so no big deal ( but I really should get a 12 count donut pan ). While the donuts were baking I made the glaze. Note, the glaze is totally optional. Before I dipped any donuts in the glaze, Josh came in to ask me for a cup of milk, spied the donuts and proceeded to devour two without glaze and he never knew any better. So feel free to omit the glaze if you want to cut back on sugar (but the glaze does make them super duper yummy).
Whenever I follow a recipe for a sugar glaze, the amounts never work the same for me. Just know that you really have to eye ball it with the water amount. I start off by adding half of what is in a recipe, stir it and if it’s too dry I add just a drop at a time more until I get a good consistency. So do that!
- 1 box Wild Blueberry Muffin Mix Betty Crocker
- 3/4 C water
- 1/4 C vegetable oil
- 2 eggs
- 1/4 C all purpose flour
- 1 C powdered sugar
- 1/2 tsp vanilla extract
- 2 T water more or less as needed
Preheat oven to 350.
Spray donut pan with non stick spray. Set aside.
Stir together muffin mix, flour, water, vegetable oil and eggs. Rinse blueberries that came in package and fold them in last.
Spoon batter into a pastry bag or plastic bag with the tip snipped off and pipe batter into donut pan, filling 3/4 of the way full (or just spoon it in carefully).
Bake 10 minutes.
Allow to cool in pan for 1 minute then turn them out onto a cooling rack.
While donuts are baking stir together powdered sugar, vanilla and half the water. Add a drop of water at a time while stirring until you get a smooth consistency.
Place cooling rack over a placemat, foil, wax paper or something you don't mind getting glaze dripped on. Dip the top of each donut into the glaze and place back on cooling rack.
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