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Blueberry Baked Donuts

Deliciously healthy blueberry baked donuts that are light, soft, and perfect for breakfast!

Healthy Blueberry Baked Donuts Recipe

Big Fat Blueberry Baked 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 whole 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.

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.

You May Also Like: Vegan Cinnamon Rolls – The Easy Recipe

Baked Blueberry Donuts

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!!!

Vegan Blueberry Donuts: Ingredients: 1/2 cup blueberries, 1 cup flour, 1 tsp baking powder, 1/2 tsp cinnamon, 1/4 cup… @choccoveredkt
Vegan Blueberry Donuts

For many more donut flavors, be sure to check out these recipes for Vegan Donuts.

Secretly Healthy Baked Blueberry Donuts Recipe
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Blueberry Baked Donuts

These soft blueberry baked donuts are a delicious healthy breakfast recipe.
4.87/5 (47)
Total Time 10 minutes
Yield 6 – 7 donuts


  • 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 – If you don’t mind fat-free texture you can use applesauce
  • 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)


  • Combine first 5 ingredients, and set aside. Grease a donut pan (like this one on Amazon) OR mini muffin pan, and preheat 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 even straight-up coconut butter, which is my favorite!
    View Nutrition Facts


Leftover blueberries? Use them up in these Healthy Blueberry Muffins.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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More About The Cookbook

4.87/5 (47)

Rate this recipe

Published on April 14, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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  1. Cassie Tran says

    Excuse me, but you’re talking to a former member of Team Krispy Kreme! Note that I never joined another donut shop fandom since XD these blueberry muffin donuts look AMAZING. I can imagine how awesome they taste with peanut butter or your marshmallow whip on top! Would these work with buckwheat flour or oat flour?



    • Chocolate Covered Katie says

      Donuts made with oat flour are very chewy, which some people might not like… but it depends on your tastes. They do hold their shape with oat flour, so it’s just a matter of texture preference. I’ve not tried donuts with buckwheat flour.

      • Jenny says

        Hi Katie,

        Would these be good with some lemon juice and zest, or is the sweetness not strong enough to balance it out?


  2. Cari says

    Just made these… I used gf flour, coconut oil, and added 1/8tsp cardamom. In the mini muffin tin it made 9. I’m not too sure if the kids will approve, but I like them 🙂



  3. Gaonu Vue says

    These were amazing! When I first received the email with this recipe, I wanted to make it! I had all the ingredients and some of my housemates are either lactose intolerant, or are allergic to gluten. I made this recipe with a homemade gluten-free flour mix, along with agave nectar, applesauce, cinnamon, cashew milk, and strawberries (because I didn’t have any blueberries). It was amazing, except, I might omit the strawberries next time because it was really sour in comparison to the rest of the batter! My housemates loved them though! Thank you so much for the recipe and your creativity! Keep it up!



  4. Chocolate Covered Katie says

    I’ve made donuts from this base recipe with both Bob’s and Arrowhead Mills gf all purpose. In recipes I’ve tried, they seem to work similarly. I also stopped adding xanthan gum with those flours after once making muffins and forgetting to add it, then noticing I couldn’t tell a difference.

  5. Richard says

    Hello from Sydney, Australia!

    I’m going to ask my children, Katie ☺ and Julian, to help me make these with almond flour. As soon as we’ve tried them, I’ll report back.

    Thanks for the recipe, Katie!

      • Kammy says

        I tried it with almond flour and it came out crumbly. I’ve seen recipes on other websites and when they use almond flour they also usually use eggs as well. I’d follow what’s in this recipe to be safe.

  6. Miriam Bitner says

    I am SO excited to see this recipe! I am on a GF and DF diet and blueberry donuts are my favorite! I haven’t had one in such a long time! Thank you so much!



  7. Adria Roach says

    Hi Katie, I made these last night and my kids & I loved them!! I only had whole wheat pastry flour & coconut oil on hand, so those were my substitutions. I only got about 5 donuts because I always put too much batter in the pan 🙂



  8. Darra says

    This might be a dumb question, but how do the doughnuts end up having a doughnut shape with a hole in the center?

    • Megan says

      Not a dumb question – they sell baked donut pans – YAY!
      Such a great & easy way to get a donut without having to fry them – YUCK!



  9. chrissy says

    can i put batter in muffin tins (regular size)? i do not have mini muffin tins nor a donut pan…Would cooking time/ temp change?

      • Jen says

        How would you freeze them? My four year old has never had doughnuts! This will change our world. 🙂 so excited to try!!

        • Jason Sanford says

          Just freeze in a plastic or glass container, with parchment between each donut so they don’t stick together.

  10. Stephanie says

    Hi Katie– made these for my kids tonight in honor of National Donut Day (!) and they were a hit. I made mine in mini muffin tins (rendered 15), used almond milk, maple syrup (less than 1/3 c), pinch of cinnamon, and regular flour. I actually forgot to add the vinegar. I’m not sure how that ingredient affects the recipe’s outcome, but we didn’t notice anything, so I was glad it still worked out. I tossed mine in a little powdered sugar and we ate them while they were still warm. The good and bad news is there weren’t any leftovers! Thanks for the recipe. I will try it in the Babycakes Donut Maker next time. I don’t love that appliance because you can’t peek to see if they’re ready, it is kind of trial and error to know when they are done (or more aptly, not overcooked), but these were so tender, I think it might work.




      Usually other donut recipes are more liquidy… like a thick cake dough. Mine was crumbly so I bunched it into my hand to form a dough. I placed 8 donuts in the oven with blueberries on top. IDK what will come out of the oven. Haha. Not sure if the dough was supposed to be so doughy or if I did something wrong.

  11. Kel says

    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 🙂



  12. Danielle says

    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.



  13. L says

    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.

  14. Charlie says

    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!



  15. Joy says

    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!

  16. A. Dice says

    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!

  17. Cass says

    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!!

  18. Anonymous says

    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…

    • Sybil G. says

      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.

  19. Andi says

    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.

    • Blackjack says

      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.

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