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:
I made these blueberry donuts & they turned out amazing.i used spelt flour, less agave & applesauce instead of oil. Yummy was the word! It wasn’t dense, and the donuts rose perfectly. They weren’t sweet, and this morning they were still nice and soft.
As always, thanks for the recipe Katie.? I love your recipes bcoz they are so quick to make
Thank you so much for making them!
I tried these with Namaste Perfect flour blend and they did NOT turn out 🙁
We’ll try them again another time.
I highly recommend Bob’s gluten free all purpose. It can be subbed in an equal amount for regular flour in most recipes and works well here!
These are so good!! I’ve been vegan for 10+ years, and your site is the only one I know I can consistently trust! Every recipe I’ve made is on point. Internet recipes can be such a money-suck sometimes, and I’m so happy you only post things that work and are delicious!! <3 🙂
These were simply delicious, fast to make and great to eat. Enjoyed making them. Once again, thanks Katie
These are amazing! I used whole wheat flour and added a bit more cinnamon. Will definitely make again!
I used coconut flour and coconut oil and it was a disaster. Tasted great, but so dry and crumbly. I don’t know if this recipe doesn’t work with coconut flour and coconut oil or if I messed it up some other way. Might try again with other ingredients.
Coconut flour cannot be subbed in an equal amount for other flours in most recipes.
Coconut flour is very dense and dry so you would have up the moisture in the recipe considerably when using coconut flour. (I had to learn this the hard way too.) It would be a trial and error method because coconut flour just absorbs moisture unlike any other flour I have ever used.
Thank you for this recipe, my daughter has severe milk allergies so her and I are big fans of your recipes. I ran out of blueberries so I chopped up peaches instead and they are phenomenal. I also didn’t have a donut pan but these donuts sounded too good to wait til I bought one. I ended up using a regular muffin pan and it worked. Thanks again!
What about using cassava flour? Anyone tried?
This is donut? looks like biscuit. i will try do this.. hihi
Hi! I tried this recipe for the first time and used almond flour instead. The batter came out very runny and I had to add some apf to make it look like the batter pictured. I know this recipe doesn’t call for almond flour, so just wanted to confirm is the batter supposed to be runny ?
The donuts came out very soft and crumbly with almond flour but it definitely tastes good. I would also try a little less maple syrup next time like someone else mentioned and stick to regular flour
This recipe is awesome. I used honey and in place of the fat, I used the same amount of Greek vanilla yogurt. Love them!
The BEST and most simple donut recipe we have tried!
I enjoy making these yummy blueberries muffin/donuts. Due to me not having a donut pan but cupcake/muffin pan they turn out looking like a muffin/donut (laughing). I did poke a hole in the middle so the inside can cook quicker. They were delicious!!!!! Can’t wait to make more!!!
I made these with buckwheat flour (gf) and added cinnamon, nutmeg, cardamom and more blue blueberries because I love blueberries. I also added a bit more almond milk as I found my batter was a bit dry (could be the flour I used). I do not have a donut pan so I used a muffin top pan. Oh my, these were so good. Definitely making them again. Thank you for the recipe. Yum!
These were delicious! I used 1/4 agave syrup, 2.5 tbsp applesauce and 1 tbsp oil, wholegrain spelt flour, fresh blueberries, and added 3 tsp of lemon zest which gave it a deliciously light and summer-like flavor. Next time I’ll add a bit of almond extract!
hey, just FYI – these are great in the air fryer. I put them in for 10 minutes at 325 and they were fantastic!
Have made these heap of times with loads of variations. I use spelt flour and butter in place of the oil.
For cinnamon donuts we leave the blueberries out and roll cooked donuts in melted butter and coat in a coconut sugar / cinnamon mix. Such a great recipe for any flavour combo.