Blueberry Banana Donuts With Vanilla Glaze

These blueberry banana donuts are incredibly moist inside, studded with juicy blueberries, and dipped in lots of creamy vanilla glaze.

Donuts are in the house! And they’re jam-packed with just about every good thing you could ever need in a breakfast pastry and thensome.

These donuts are kind of like the texture of banana bread meaning they’re SUPER soft and dense with little pops of juicy blueberries in every bite.

Pair that with a good dunk in creamy vanilla glaze and I think we’ve got a donut keeper.

There’s nothing complex about these donuts! The batter is very similar to banana bread and comes together quickly and while they bake you’ll have just enough time to whip up a spoon-worthy vanilla glaze.

I mean, breakfast can’t possibly get any better than this can it??

These Donuts feature…

• A soft and moist interior
• Lots of juicy blueberries and banana flavor
• A thick and creamy vanilla glaze

Making the Donuts

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Banana
• Vegetable oil
• Granulated sugar
• Honey
• Egg
• Greek yogurt
• Buttermilk
• Vanilla extract
• All-purpose flour
• Baking soda
• Baking powder
• Kosher salt
• Blueberries
• Powdered sugar
• 2% or skim milk

Can I Use a Muffin Pan?

These donuts can easily be converted to muffins instead if you don’t have a donut pan! Line a muffin tin with paper liners, fill liners 3/4 full with batter, and bake muffins at 350F 15-20 minutes until muffins spring back when lightly touched.

Tips for Perfect Donuts

1. Use ripe banana – ripe banana will mash easily and provide lots of banana flavor to the batter.
2. Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
3. Toss blueberries with flour – this will prevent the blueberries from sinking while baking.
4. Gently fold batter – use a light hand when folding the dry ingredients into the liquid ingredients to prevent overmixing.
5. Pipe batter into donut pan – I find that scooping the batter into a sealable bag, snipping a corner off, and piping it into the donut pan is much less messy than trying to spoon batter into each donut mold. Make sure you cut the corner big enough so that the blueberries can fit through.
6. Bake donuts until they spring back when touched – these donuts bake up fast and should only take 10-12 minutes.
7. Allow donuts to cool before glazing – the glaze will melt off if you try to glaze the donuts while they’re still warm. For best results, allow donuts to cool completely.

Recipe Variations

Try these ideas for a different twist on these donuts.

• Try a different fruit – diced strawberries, diced peaches, raspberries, or blackberries work great in place of the blueberries.
• Add nuts – try adding 1/2 cup toasted walnuts or pecans.
• Use another glaze – try a lemon, orange, almond, or spiced glaze.
• Add citrus – fold 1 tablespoon grated lemon or orange zest into the batter.

Storing and Freezing Donuts

Allow donuts to set completely after glazing, then store in an airtight container at room temperature up to 4 days.

To freeze donuts, I recommend freezing them un-glazed. Store donuts in a freezer-safe container and freeze up to 2 months. Thaw donuts completely at room temperature and dip in vanilla glaze per recipe instructions for serving.

These donuts are kinda like banana bread meets blueberry donut and it’s absolutely something that you need in your life. With extra glaze of course.

The answer is these donuts and I don’t remember the question.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More donuts to bake up next!

• Raspberry Lemon Sour Cream Donuts
• Baked Chocolate Cake Donuts
• Cranberry Baked Apple Cider Donuts

This post was updated with new recipe adjustments on 4/24/25.