You know that feeling when you stumble on a snack so good it instantly becomes a kitchen staple? That’s exactly what happened with my Maple Blueberry Sourdough Donut Holes. These little bites are the type of treat that fits perfectly into my foodie life—snackable, packed with flavor, and just the right amount of sweet with a bit of tang from the sourdough. I first tried a version of these maple glazed donut bites at a local bakery, and I was hooked instantly. The combination of fluffy, artisan sourdough donuts with bursts of fresh blueberry and a glossy maple glaze felt like an unexpected hug on a plate.
What really makes these Maple Blueberry Sourdough Donut Holes so special is how they bring together the rustic charm of sourdough with a playful twist of blueberry filling and that sticky-sweet maple glaze. It’s kind of like getting your favorite bakery vibes at home without the long lines.
These homemade donut hole recipes come with a story of kitchen wins, plenty of happy accidents, and more than a few “wow, this is exactly what I needed” moments. Cooking these is approachable too, even if you’re new to working with sourdough. Plus, they’re perfect for sharing, whether it’s a weekday breakfast boost or a casual get-together snack. Trust me, your friends and family will thank you.
If you’re ready to join the club and make these Maple Blueberry Sourdough Donut Holes your new favorite, I’m so excited for you to dive in. Let’s get cooking and bring a little magic to your kitchen!
What You’ll Need:
This Maple Blueberry Sourdough Donut Holes keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s what you’ll want:
- 1 cup active sourdough starter (discard works great too—hello, no waste!)
- 2 cups all-purpose flour (you can swap half for whole wheat if you want nuttier artisan sourdough pastries)
- 1/2 cup sugar (regular granulated is fine, but coconut sugar adds nice depth)
- 1 teaspoon baking soda (this helps the donut holes rise beautifully)
- 1/2 teaspoon salt
- 1/2 cup buttermilk (out of buttermilk? No problem, use milk with a splash of lemon juice)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, no need to thaw for these blueberry filled sourdough bites)
- Vegetable oil for frying (you can find this at any regular grocery store and it’s budget-friendly)
For the Maple Glaze:
- 1/2 cup powdered sugar
- 3 tablespoons pure maple syrup (this maple glaze is the star here, so try to get the real deal)
- 1-2 tablespoons milk or cream (to get that just-right drip consistency)
Quick kitchen nugget: Always keep your sourdough starter bubbly and happy before you start. It’s what gives this homemade donut hole recipe its signature tang and texture!
Leftovers? These Maple Blueberry Sourdough Donut Holes actually taste great the next day if stored in an airtight container at room temperature. A quick zap in the microwave freshens them up perfectly.
Personal twist alert: I always toss in a pinch of cinnamon to the batter. It’s subtle but adds a warm note that pairs beautifully with the maple glaze.
Let’s Cook This Together:
Ready to see how these Maple Blueberry Sourdough Donut Holes come together? Start to finish, you’re looking at about an hour including frying, and the kitchen is about to smell incredible while you cook. Here’s how we do it, side-by-side:
- Mix dry ingredients. In a large bowl, whisk the flour, sugar, baking soda, salt, and that pinch of cinnamon I swear by. This forms the base of your blueberry filled sourdough bites.
- Combine wet ingredients. In a separate bowl, beat the egg, then stir in the sourdough starter, buttermilk, and vanilla extract until smooth.
- Bring it all together. Pour the wet into the dry and fold gently until just combined. Don’t overmix—this is the step where I learned patience really pays off with proper texture.
- Add blueberries carefully. Fold in fresh or frozen blueberries and set aside the batter to rest for about 10-15 minutes.
- Heat your oil. Fill a deep pan with vegetable oil to about 2 inches deep and heat it to around 350°F. This is where having a thermometer really helps keep those maple glazed donut bites from soaking up too much oil.
- Fry those donut holes. Using a small cookie scoop or your hands, gently drop tablespoon-sized bits of batter into the hot oil. Fry in batches so they have enough room to puff up and cook evenly. Flip after about 2 minutes or when they turn golden brown. Each batch should take around 4 minutes total.
- Drain and cool. Use a slotted spoon to transfer them to a paper towel-lined plate to soak up any excess oil.
- Make your maple glaze. Whisk powdered sugar, maple syrup, and milk or cream in a bowl until just smooth and glossy. It should be thick but pourable—adjust with a splash more milk if needed.
- Glaze the donut holes. While still warm, dip your sourdough donut holes into the maple glaze or drizzle it on top. These Maple Blueberry Sourdough Donut Holes love an extra layer of sweetness.
- Serve and savor! These maple glazed donut bites are best enjoyed fresh, but they hold up surprisingly well if you store leftovers properly (see ingredient section).
While these Maple Blueberry Sourdough Donut Holes are frying, pour yourself a cup of coffee or tea and get ready to impress.
If your donut holes look a little uneven or rustic, that’s totally fine. Artisan sourdough pastries have character—embrace those quirks!
For a little shortcut, you can prep the batter a day ahead and fry the next morning. Just cover tightly in the fridge and bring batter to room temp first.
If you want to see more about sourdough donut holes, check out this community recipe spotlight on Facebook Sourdough doughnut holes recipe. It’s incredible how many variations are out there!
How to Serve & Savor It:
This Maple Blueberry Sourdough Donut Holes truly shines when you serve it fresh and warm. My absolute favorite way to enjoy these maple glazed donut bites is with a steaming cup of chai or black coffee on a lazy weekend morning.
They’re also a huge hit paired with cream cheese spread or even a brie cheese board for a fun contrast of sweet and savory if you’re entertaining.
For a casual twist, try serving alongside fresh fruit and a dollop of Greek yogurt—this makes the blueberry filled sourdough bites feel like a decadent breakfast without going overboard.
Presentation-wise, pile these Maple Blueberry Sourdough Donut Holes in a pretty bowl or tiered stand. A sprinkle of powdered sugar or a drizzle of extra maple glaze always makes them look irresistible.
If you find yourself with leftovers (though, honestly, they rarely last), chop them up and toss into yogurt parfaits or blend into pancake batter for an easy maple blueberry flavor boost.
Seasonally, these maple glazed donut bites shine in spring with fresh blueberries, but I’ve even mixed in frozen berries through winter to keep the joy going.
Friends always ask where I got these homemade donut hole recipes, and sharing this little gem always feels like passing along a foodie secret worth savoring.
If you love this as much as I do, you might enjoy my fall favorite, Apple Cider Donuts, over on the blog too — they’re another homemade treasure.
Your Questions, Answered:
Q: Can I prep parts of this Maple Blueberry Sourdough Donut Holes ahead?
A: Totally! The batter actually benefits from resting, so making it the night before and frying fresh the next day works great. Just cover tightly and bring to room temp before frying.
Q: What’s a good swap for buttermilk in this homemade donut hole recipe?
A: If you’re out of buttermilk, no worries. Use regular milk mixed with a tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using. It keeps that lovely tang crucial to sourdough donut holes.
Q: How can I make Maple Blueberry Sourdough Donut Holes for more or fewer people?
A: Easily scale the recipe up or down depending on your crowd. Double the ingredients for a party or halve for a small treat. Just pay special attention to frying in small batches so the oil temperature stays steady.
Q: Can I bake these instead of frying?
A: You can! I recommend baking at 375°F on a greased sheet for about 15-18 minutes, flipping halfway through. They won’t get quite as crispy but still delicious.
Q: Any fun flavor twists for these sourdough donut holes?
A: Oh yes! I’ve added lemon zest or swapped blueberries for fresh raspberries or blackberries. Also tried a cinnamon sugar coating instead of maple glaze for a different vibe.
Q: What’s the best kind of sourdough starter to use?
A: An active, bubbly starter works best here. Using discard is a great way to avoid waste and still get great flavor. Here’s a Sourdough Donuts (Discard Recipe) – Amy Bakes Bread you might want to peek at for inspiration.
Q: How do I know when the oil temperature is right for frying?
A: A kitchen thermometer helps a ton! Look for 350°F. If you don’t have one, test by dropping a little batter in—the oil should bubble and the batter rise steadily but not burn.
If you’re curious about more sourdough donut holes inspiration, this post from a great sourdough baking community is worth checking out Sourdough Discard Donut Holes Recipe.
Final Foodie Thoughts:
This Maple Blueberry Sourdough Donut Holes recipe has a seriously special spot in my foodie heart. It’s the kind of treat that feels approachable but still impressive, perfect for sharing or just sneaking bites when no one’s looking. My Top Maple Blueberry Sourdough Donut Holes Tips are:
- Use a happy, bubbly sourdough starter for the best tang and texture
- Don’t skip the resting time—it makes a noticeable difference
- Keep that maple glaze thick but pourable for maximum yum
I’ve loved trying versions with lemon zest, cinnamon sugar, and even swapping blueberries for raspberries. The classic blueberry filled sourdough with maple glaze however remains my most requested version by friends and family.
I encourage you to make it your own, play with flavors, and most importantly, enjoy the process. This homemade donut hole recipe is all about everyday awesome food that brings joy in every bite.
Ready to bring this Maple Blueberry Sourdough Donut Holes magic to your table? I can’t wait for you to try it and share that same delight I do. You’ve got this!
For more everyday foodie inspiration, check out my recipes for Best Jam Donut Focaccia Recipes and Maple Pecan Sticky Buns. They’re perfect next steps on your artisan sourdough pastries journey!
Happy cooking, friends!
Maple Blueberry Sourdough Donut Holes
Delight in these fluffy maple blueberry sourdough donut holes, perfectly sweetened with natural maple syrup and bursting with fresh berries for a deliciously tangy treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 donut holes
- Category: Snack
- Method: Fried
- Cuisine: American
Ingredients
- 1 cup active sourdough starter
- 1/2 cup whole milk, warm
- 1/4 cup pure maple syrup
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Vegetable oil, for frying
- Additional maple syrup, for drizzling
Instructions
- In a large mixing bowl, combine the sourdough starter, warm milk, maple syrup, egg, and melted butter. Stir until well blended.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Cover the bowl with a clean towel and let the dough rest for 30 minutes to ferment slightly and develop flavor.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Using a small cookie scoop or spoon, carefully drop bite-sized portions of dough into the hot oil. Fry in batches, turning occasionally, until golden brown and cooked through, about 3-4 minutes.
- Use a slotted spoon to remove the donut holes and drain them on paper towels.
- Drizzle with extra maple syrup while warm and serve immediately.
Notes
For an extra touch, dust the donut holes with powdered sugar or cinnamon sugar before serving for added sweetness and texture.