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Chineka Williams
Course Breakfast, Dessert
Servings 6 donuts


Donut Mix

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup granulated sugar
  • 1/4 cup milk I used 2%
  • 1/4 cup greek yogurt
  • 1 egg
  • 2 tablespoons unsalted butter melted
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup halved fresh blueberries


  • Yield - glazes 6 donuts
  • 1/4 cup milk I used 2 %
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • Rainbow sprinkles to sprinkle on top


  • Preheat oven to 350 degrees. Spray a 6 count donut pan with non-stick baking spray.

For the donuts:

  • In a medium sized bowl whisk all-purpose flour, baking powder, baking soda, ground nutmeg, ground cinnamon, and granulated sugar. Set aside.
  • In a separate medium sized bowl whisk milk, greek yogurt, egg, melted unsalted butter, and pure vanilla extract. Set aside.
  • Place halved blueberries into a bowl and sprinkle with flour. (The flour avoids sinking)
  • Add wet ingredients to dry ingredients and mix until combined. Be careful not to overmix.
  • Gently fold in blueberries.
  • Option 1: Spoon batter into donut cups.
  • Option 2: Place batter in gallon sized ziploc bag and cut bottom tip off. Pipe the batter in each of the donut cups until 3/4 full.
  • Bake donuts for 8-10 minutes or until edges are light brown.
  • Allow donuts to cool in pan for 10 minutes.
  • Remove donuts from pan and place on cooling rack until almost completely cooled.

For the glaze:

  • Place milk, powdered sugar, and pure vanilla extract, in a small sauce pan on low heat.
  • Whisk ingredients until combined and smooth. Remove from heat.
  • Glaze donuts with a pastry brush. Let glaze dry for a few minutes.