Deliciously healthy blueberry donuts are light, soft, fluffy, and perfect for breakfast!
Baked Blueberry Donuts
Last week, my apartment kitchen magically turned itself into a donut-making factory. And I have no complaints with that.
Each morning was like going out to Dunkin Donuts…
Or really, it was like having my own personal Dunkin Donuts come to me, and I got to stay in my pajamas the entire time.
I don’t know about you, but any time I get to choose between getting dressed or staying in pajamas, the pajama option will win.
It’s not even a contest.
You may also like these Vegan Cinnamon Rolls
The only hard part about having Dunkin Donuts in your kitchen is that you have to choose:
Do I want a peanut butter donut today?
Or one that is dripping with maple glaze?
Maybe I want a chocolate donut with sprinkles?
Or a big, fat blueberry muffin in donut form.
Yes, today I think I will go with the blueberry muffin.
*For low carb, try these Keto Blueberry Muffins instead
Watch how to make your own baked donuts above
So about these healthy blueberry donuts…
Due to popular reader demand, I made the donuts refined sugar free this time, so you don’t need to use any granulated sugar here.
None of the refined sugar, all of the deliciousness.
Vegan baked donuts that can be whole grain or even gluten free.
Katie’s Kitchen > Dunkin Donuts
P.S. Do these pictures look familiar?
I know people love seeing in-process photos, but my kitchen is so dark that I have to go over to another part of the apartment to get enough light.
Once the liquid begins reacting with the dry ingredients in baked goods, my goal is to get that batter into the oven ASAP!
So I try to reuse in-process photos if the batter looks the same.
The batter above is actually blueberry sour cream coffee cake…
Hmmmm now I am wondering about how Blueberry Sour Cream Coffee Donuts might taste.
Back to the kitchen donut factory!
For many more donut flavors, be sure to check out these Vegan Donuts
Blueberry Baked Donuts
Ingredients
- 1/4 cup milk of choice
- 1 tsp white or apple cider vinegar
- 1/4 tsp pure vanilla extract
- 1/3 cup pure maple syrup or agave or honey
- 3 1/2 tbsp oil (or applesauce or banana for fat free)
- 1 cup flour, loosely packed (works with all purpose, spelt, or bob's gf)
- 1/4 tsp salt
- 1 tsp baking powder
- optional pinch cardamom or cinnamon
- 1/2 cup blueberries, fresh or frozen, thawed (60g)
Instructions
- Combine first 5 ingredients, and set aside. Grease a donut pan (like this one on Amazon) OR mini muffin pan, and preheat the oven to 350 F. Stir together all remaining ingredients except berries, then pour wet into dry once oven is preheated, and stir until just evenly mixed. Don't overmix. Either stir the blueberries in very carefully so they don't break and turn everything purple, or press them in after portioning the batter into the pan. Bake 10-12 minutes (depending on flour used), or until donuts have risen and batter is no longer wet. Let sit 5 minutes before removing from the pan. Frost with a basic glaze or ice the donuts with straight-up Coconut Butter, which is my favorite!View Nutrition Facts
Notes
More Healthy Breakfast Recipes:
Thanks for the recipe! My daughter can’t eat soy so we have to make our donuts homemade 🙂 These came out great! I added a dash of powdered lemon zest (from Penzey’s), I love blueberry and lemon together. Perfect texture. Will definitely be making these frequently 🙂
This is not a diabetic blog. Many of us prefer to use less refined products but still love our sweets and LOVE the idea of using coconut palm sugar, agave, or maple syrup. THANK YOU KATIE! Go find a diabetes blog or just try your own substitution and see if it works! But don’t criticize or try to “educate” just because she doesn’t meet your personal special needs.
i agree with Danielle above – besides, Katie didn’t make any written claims that these are diabetic friendly so it’s not fair to attack her on that point. as a diabetic you should be well informed about which sweeteners you can and cannot have, so go ahead and substitute or leave out. recipes are written and shared as a guideline and inspiration, so why not use Katie’s ideas as a base and play around to adapt and make them suitable for your own dietary needs? if you find something that works, you can always post a comment and tell everyone what you did to make a particular recipe diabetic friendly 🙂 that way you contribute positively instead of being negative. Katie is always happy when people report back with changes they made to make her recipes work for their individual needs, it will help her to take them into account when providing possible substitution ideas in future recipes.
I made these today for my friend and they turned out perfectly! Thanks!
Holy cats, these are delicious! I used 1/4 cup maple syrup since I don’t like things too sweet and they were perfect. I glazed with some melted coconut butter (with a little coconut oil added). I can’t stop shoving them in my mouth! Thanks for the great recipe!
I made these over the weekend! They turned pretty well. I think I’m going to add a little lemon next time just for some extra flavor. Thanks for the recipe!
Just made these and they are very good! I like that they have no eggs. I didn’t gave cardamom so I used a bit of cinnamon and nutmeg. Didn’t even need a glaze! Also very tender. I also added more than 60gm of blueberries. I made 6 full donuts. I typically bake Ina’s (from Food Network) cinnamon sugar donuts but these have wayyyyyy less calories and that part is awesome. My stepson goes absolutely bonkers over homemade donuts, so I can’t wait to let him try these. Thanks for sharing this great recipe!
Made them this morning with coconut milk, honey and spelt flour. Turned out well.
I’ve never made baked donuts before, what is the best kind of oil to use?
I would use coconut (refined) or canola or vegetable oil.
I made these today in a donut pan and followed the recipe using skim milk, ACV, maple syrup, and spelt flour, added the blueberries after the mixture was in the pan, and they were delicious, but they were fall-apart crumbly. Any idea where I may have gone wrong? I will still make them again, but I’d like to have a solid donut!!
I’m in pretty much the same boat=)
And I used coconut oil.
I followed the recipe like this: 1/4 c. Coconut Milk, 1 tsp. white vinegar, no vanilla because I’m out, 1/3 c. pure maple syrup, for the flour I used (1/4 c. Oat flour, 1/4 c. Cornstarch, and 1/2 c. Pamela’s GF Pancake blend), omitted the salt, 1 tsp. baking powder, & 1/2 c. blueberries. Followed the recipe directions very closely except for adding the oil in last when everything else was already mixed together (my oil hardens almost immediately when cold, and I keep my maple syrup and coconut milk cold). Baked for the 12 minutes and rose nicely during the time. Came out and let it cool for the 5 minutes. And then tried to take them out. When I finally got all 6 out, only two weren’t crumbled, were still in shape, and looked appealing to eat. They taste good (albeit, a little undercooked), don’t get me wrong! And the texture is still pretty good too. So why are they breaking apart! They aren’t dry by any means…
Unfortunately I haven’t tried the recipe with those flours, so I can only vouch for the flours listed. Edible experiments are fun, but there’s just no telling what the turnout will be until you try.
You need an agent to bind your dough together, add an egg or ground flax seeds if you are vegan. And you should brush some coconut oil in the pan, then dust it with flour, so it doesn’t stick next time.
Can I make these in a regular pan? Or will it only bake in small donut sizes?
That is actually a regular pan she used for these, not a mini donut pan.
Katie, do you have a basic glaze recipe you recommend? Or maybe one of your own? The banana glaze recipe you made is delicious but it looks like in your photos you have something with less texture? I can’t WAIT to make these this weekend – and promise to return with an update when I do.
Is the applesauce the same 3.5 tablespoons as the oil it’s replacing? Thanks in advance!
I answered my own question – I went ahead and baked them replacing the oil with applesauce using a 1:1 ratio. Taste AMAZING!
I also added lemon zest for a zing. Used maple syrup and wholegrain spelt flour.
Donuts(My love) 😀 I just love it..
Thanks for sharing the recipe Katie 🙂
Ughh, I only had a 1/2 a cup of APF, so I added Oat flour to fill up the 1 cup. The dough was so dry, so I added more milk. The doughnuts came out okay. I did something wrong.
Oat flour is not recommended here.