Combine simple ingredients to make Chocolate Baked Donuts studded with fresh blueberries. They’re a fun breakfast, snack, or dessert to share with the kids.
Chocolate Baked Donuts
I love using my donut pan to make kids meals more fun and this recipe combines two of my favorite flavors into a super delicious donut. There’s a little cocoa powder for flavor and paired with blueberries, well the result is seriously great.
TIP: We love these for breakfast or snack, but you can enjoy them whenever you prefer!
Ingredients You Need
To make this recipe you’ll need:
TIP: You can make this dairy-free by using nondairy milk and neutral oil in place of the milk and butter. You can make it gluten-free by using cup-for-cup gluten-free flour blend.
Here’s a look at the steps involved in the recipe. Scroll to the bottom of this post for the full recipe.
- Cut the blueberries in half.
- Stir together the dry ingredients.
- Stir in the wet ingredients, then fold in the blueberries.
- Spoon into a greased donut pan.
- Spread a little to even out.
- Bake and let cool on a rack.
TIP: I like to cut the blueberries so the donuts hold together better, but you can skip this if your berries aren’t huge.
Optional Chocolate Drizzle
If you want to make these extra special, you can melt chocolate chips and drizzle over the top of the donuts. We love adding this! (The donuts aren’t super sweet on their own, so this is a nice flavor touch.
Best Tips for Success
- Melt chocolate chips and drizzle over for extra sweetness.
- Dairy-free: Use nondairy milk and neutral oil in place of the milk and butter.
- Gluten-free: Use cup-for-cup gluten-free flour blend.
- To make these with frozen blueberries, let thaw partly at room temperature. (This will help prevent the batter from clumping together.)
- This batter is thick by design—the berries add moisture when they’re baked into the donuts.
It’d love to hear your feedback on this recipe if you try it, so please comment and rate the recipe below!
These naturally sweet baked doughnuts are perfect for toddlers for a special breakfast or snack. The batter is thick by design. See Notes for tips.
- Preheat the oven to 350 degrees F and coat a donut pan with nonstick spray.
- Half the blueberries with kitchen scissors.
- Add the flour, sugar, cocoa powder, baking powder, and salt to a medium bowl and stir to combine.
- Add the milk, butter, egg, and vanilla extract. Stir gently. Fold in the berries and stir gently to just combine. (This batter is thick and it may look too thick, but keep gently stirring to bring it together.)
- Portion out into the donut pan, dividing the batter among each of the 6 rounds and spreading so the batter is somewhat evenly distributed.
- Bake for 14-16 minutes or until a cake tester inserted into the center comes out cleanly.
- Remove from the oven and let cool in the pan for 2 minutes. Run a paring knife around the edges of each doughnut and carefully flip onto a wire rack to cool fully.
- Optional drizzle: Add the chocolate chips to a heat-safe bowl. Microwave in 30 second increments, stirring in between until melted. (Mine usually take 1 minute.) Drizzle over the donuts with a spoon.
Store cooled donuts in an airtight container at room temperature for up to 3 days.
Melt chocolate chips and drizzle over for extra sweetness.
Dairy-free: Use nondairy milk and neutral oil in place of the milk and butter.
Gluten-free: Use cup-for-cup gluten-free flour blend.
To make these with frozen blueberries, let thaw partly at room temperature. (This will help prevent the batter from clumping together.)
This batter is thick by design—the berries add moisture when they’re baked into the donuts.