How to Make Delicious Old-Fashioned Donuts in the Oven

These old-fashioned cake donuts are dotted with fresh blueberries and dusted with powdered sugar. They’re mini-sized, made with Greek yogurt instead of butter or oil, and baked in the oven instead of fried — which leaves you with no excuse not to indulge.

Trying to make your own donuts the traditional way can be a headache. (Which is why we usually just run out in our pajamas pick up a dozen at the donut shop.) But this baked donut recipe is so much easier and less messy — no yeast, no waiting for dough to rise, no deep frying, no frosting dripping all over the counter.

All you need is a your oven and a mini donut pan. The light sprinkling of powdered sugar gives them just the right amount of sweetness, but you could also whip up your own icing if you want to make these a bit more indulgent.

Oven-Baked Blueberry Donuts
Prep: 10 Mins | Total: 30 Mins
Serves: 20-24 donuts
Difficulty: Easy
Category: Breakfast
1 Egg
1 Cup Nonfat Greek yogurt ((or ¾ cup of plain yogurt))
½ teaspoon Vanilla Extract
2-4 Tablespoons Milk
1½ Cups All-purpose flour
1 teaspoon Baking powder
½ teaspoon Baking Soda
½ teaspoon Salt
⅔ Cup Sugar
1¼ Cups Fresh blueberries
Powdered Sugar (Optional)
Mini donut pan
Preheat the oven to 350°F/175°C. Spray the mini donut pan with nonstick cooking spray.
In a large mixing bowl, whisk the egg, yogurt, milk, and vanilla extract together until everything is combined.
Place a large, fine mesh strainer over the the bowl containing the wet ingredients and add the flour, baking powder, baking soda, salt, sugar, and blueberries. Sift the dry ingredients over the wet ingredients, set the blueberries aside, and mix the batter until the ingredients are just combined (the batter should be thick). Fold in the blueberries. Gently fold the flour coated blueberries into the batter.
Spoon about 1 tablespoon of batter into each well in the prepared mini doughnut pan. You can also place the batter into a piping bag or a re-sealable plastic bag and pipe the doughnut batter into the prepared molds. Bake for 15-20 minutes, or until the doughnuts are slightly darker than golden brown on top and starting to brown on the bottom. Allow the doughnuts to cool for 5 minutes in the pan. Remove the doughnuts from the molds and transfer them to a cooling rack. Dust them with powdered sugar, if desired.

They’ve got all of that yummy donutiness you crave with your cup of coffee, but with those real blueberries and nonfat Greek yogurt, you don’t have to wait for a cheat day to eat these healthier baked donuts.

In fact, don’t even wait for the weekend to bake up a fresh batch!

Recipe adapted from Spoon Fork Bacon.