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:
Hi Katie. Thanks for a genious recipe. I have made it with blueberries and home frozen sour cherries. Both turned out wow!
The muffin tin industry probably needs to give you some credit. I went out and bought one just for this recipe, I had no idea they even existed! When it came time to make them, I thought I had frozen blueberries in the freezer, but I was sadly mistaken. So I decided to grate some apple into the batter instead. YUM! Thank you for the recipe love trying new things. I will now be trying ALL your donut recipes 🙂
Is there anyway to convert honey to regular sugar for this recipe? Thanks!
https://lett-trim.today/2013/02/22/homemade-krispy-kreme-doughnuts-the-healthy-version/%3C/a%3E 🙂
Can this recipe be used to make a cake?? Or do you have a sugar-free vanilla cake recipe?
Thank you!!!
Hi
I actually followed the instructions but it came out dry, is it aupoosed to? I used all purpose flour and coconut milk
Also, I got lost at portion the mix into into the Pan
I used a muffin pan
I clumped in 4 muffins.. Sort of
I LOVE this recipe! I even forgot to add the vanilla extract and they still turned out great. I love how clean they are and adding Earth Balance once they’re out of the oven made all the difference.
This recipe is so good and was exactly what i was looking for to fuel my family’s crazy mornings! I forgot the white vinegar the first batch but they turned out fine, i also added the juice and zest of half a lemon and it was amazing. Thank you for the great recipe!
Loved this! I used unrefined coconut oil for the oil so it was like a subtle Coconut Blueberry Mini Donut (I only have mini pans). I brushed them with melted butter and dusted with powdered sugar. Exceeded all expectations – and I was expecting them to be awesome!
I haven’t tried them yet, I tried batter and it was yummy!! But you didn’t include how to make it into a donut so I just stuck it in the cupcake pan and it’ll probably look more like a small muffin. Did I miss where you wrote how to turn it into a donut??
These are so easy to make and came out perfectly! Topped with some leftover cake frosting but they are great on their own. Will definitely make again, maybe with raspberries next time.
Those are gorgeous!
Hi beauty!! Flour subs..what do you think about combining 1/2 wheat bran, 1/4 cup coconut flour? So anxious to try today but failed a recipe last night that’s causing me to hesitate experimenting anymore lol??
Unfortunately we just can’t know until we try! Please feel free to try it out and report back if you do!
I just made these, they are very yummy, but without the blueberries. I’ll make them again and try with a tad more cardamon or cinnamon. Leave plain or top with melted butter and a cinnamon/sugar mix.
Which form of sweetener did you actually use in your recipe showing these pictures?
Maybe that was supposed to be baking soda rather than baking powder? 1 teaspoon of baking powder isn’t that much leaving for the amount of ingredients (baking soda has more leaving power than an equal amount of baking soda), and I’m not sure of the purpose of the vinegar other than to activate baking soda.
The recipe is definitely correct as written, and many commenters have made it successfully. I couldn’t tell from your comment – did you try to make the recipe, or are just commenting on the ingredients? I’m not asking to be mean, just curious!
My donuts won’t cook through and they’ve been in there triple the amount of time, did i do something wrong? The dough was extremely sticky
Hello from Melbourne!
I just made these today as I am prepping for my son’s lunch box treats for when he goes back to school tomorrow! Thought these might be perfect to make ahead and freeze.
Unfortunately my donuts came out nothing like yours. I used plain white flour, maple syrup and oil was vegetable oil as that’s what I had on hand. Plus no dairy issues at home so I just used normal full cream milk.
The batter was quite dry so I added a bit more oil and milk but even adding an extra tablespoon of oil and another 1/8-1/4 cup of milk it was really dry so I pressed the blueberries once the batter was in the donut pan as I don’t think I could mix them in.
My donuts came out white and not nice and brown like yours and slightly bland in taste and a bit dry.
Any tips on what I can do next time?
Not sure if it made any difference that I doubled all the ingredients to make 2 batches but I still only got 10 donuts in total.
Hi, unfortunately thee are two things I can think of right off the bat without having even been there. One is that often doubling baked good recipes in exact quantities just doesn’t work! I don’t know why, but if you google it, it really is true for some reason. The other is that whole milk would definitely be thicker than a lower fat version, so maybe that had something to do with it? Also, are cup measurements different from US to Australia? I think that’s the case in England but am not sure about other places too. Hopefully some of my ideas can be helpful, because these donuts are so good and so versatile to making other flavors! Jason