Hi friends! 💜

Can you believe we’re already a week in 2025?! I feel like time just flies these days! Today, I’m back with another mochi donut recipe for you to try—this time with a blueberry twist! My local grocery store had a sale on blueberries, so naturally, I couldn’t resist picking up two big batches. After snacking on some and using a bunch for smoothies, I knew I had to use these juicy little gems into a dessert. Enter: Blueberry Mochi Donuts—crispy, chewy, and topped with fresh blueberry flavor.

If you’ve been following my mochi donut series, you know I love experimenting with different flavors and glazes. These fried mochi donuts are a little labor of love but so worth it. Plus, the combination of glutinous rice flour and tapioca starch gives them that signature chewy texture we all know and adore.

Let’s get into the recipe, and as always, I’ll sprinkle in some tips and tricks along the way!

Ingredients for Blueberry Mochi Donuts

For the Donuts:

1 cup glutinous rice flour (mochiko)
1 1/2 cups tapioca starch
1/4 cup sugar
1 tsp baking powder
1/4 tsp salt
1/4 cup milk (plus more if needed)
1 large egg
2 tbsp unsalted butter, melted
1 tsp vanilla extract

For the Blueberry Glaze:

1/2 cup powdered sugar
2 tbsp pureed blueberries

Tips for Perfect Blueberry Mochi Donuts

Consistency is Key: If the dough is too wet, it will be hard to shape and fry properly. Add tapioca starch in small amounts to adjust. If it’s too dry, your donuts may crack—just add a tiny bit more milk.
Oil Temperature: Maintain the oil temperature at 350°F. Too hot, and the donuts will brown too quickly without cooking through. Too cold, and they’ll absorb too much oil and become greasy.
Use Fresh Blueberries: While you can use frozen blueberries, fresh ones give the glaze a vibrant, natural color and flavor.

Why You’ll Love This Recipe

Chewy and Crispy: The combination of glutinous rice flour and tapioca starch creates the perfect chewy texture with a crispy outer layer.
Easy Blueberry Glaze: Made with just two ingredients, this glaze is bursting with natural blueberry flavor.
Customizable: Don’t have blueberries? Swap them for strawberries, raspberries, or even matcha for endless possibilities!

Storage and Reheating

Storage: Mochi donuts are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 1 day.
Reheating: To bring back some crispiness, reheat the donuts in an air fryer or toaster oven for a few minutes.

Share Your Creations

These blueberry mochi donuts are a fun twist on a classic treat, and they’re sure to impress anyone lucky enough to snag one. Whether you’re a mochi donut pro or a first-timer, this recipe is approachable and rewarding.

If you give these donuts a try, don’t forget to tag me on social media—I’d love to see your creations! What flavor should we try next in the mochi donut series? Drop your suggestions in the comments below.

Happy New Year friends! 💜

How to make Blueberry Mochi Donuts

Recipe by Jen H. DaoCourse: Dessert, RecipesCuisine: asian, japanese, american, hawaiiDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Donuts:
1 cup glutinous rice flour (mochiko)
1 1/2 cups tapioca starch
1/4 cup sugar
1 tsp baking powder
1/4 tsp salt
1/4 cup milk (plus more if needed)
1 large egg
2 tbsp unsalted butter, melted
1 tsp vanilla extract
For the Blueberry Glaze:
1/2 cup powdered sugar
2 tbsp pureed blueberries
Additional:
Oil for frying

Directions

Make the Dough
In a large mixing bowl, whisk together the glutinous rice flour, tapioca starch, sugar, baking powder, and salt.

In a separate bowl, combine the milk, egg, melted butter, and vanilla extract. Whisk until smooth.

Gradually pour the wet ingredients into the dry ingredients, mixing until a dough forms. If the dough feels too dry, add a splash of milk; if it’s too wet, sprinkle in more tapioca starch. The dough should be soft but not too sticky.

Once the dough is ready, divide it into small portions and roll them into balls about 1 inch in diameter. For that classic mochi donut shape, connect 8 balls in a circle on a piece of parchment paper.
Fry the Donuts
Heat about 2 inches of oil in a deep pan or pot over medium heat. The oil is ready when it reaches 350°F (175°C) or when a small piece of dough dropped into the oil floats and sizzles.

Carefully slide the parchment paper with the donut into the oil (the parchment will release itself as the donut fries). Fry each donut for 2-3 minutes on each side until golden brown.

Remove the donuts from the oil and place them on paper towels to drain excess oil.
Make the Blueberry Glaze
Blend fresh blueberries into a smooth puree.

In a bowl, mix the powdered sugar and 2 tablespoons of blueberry puree until a thick glaze forms. Add more powdered sugar if the glaze is too thin or a tiny bit of puree if it’s too thick.
Step 4: Glaze the Donuts
Once the donuts are cool to the touch, dip each one into the blueberry glaze. Let the excess glaze drip off, top with blueberries.