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
Have you made this recipe?
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More Healthy Breakfast Recipes:
Sierra says
I can’t wait to make these
Do they taste best warm or normal temp?
How is the texture?
Patty D says
Just baked these in my mini silicon donut moulds and they are delicious!! So easy and healthier than store bought donuts. This will be my go to from now on. Thank you!!!
Heather says
I used sorghum flour, left out the vinegar and vanilla, added cardamom to make it low histamine/ low lectin. They were so yummy!
CCK Media Team says
❤❤
Maribel Barbosa says
I’ve been trying to make healthier choices for my son and myself. My son loves donuts and I always felt guilty buying those processed store donuts. These are delicious! My 5 yr old definitely approved. I used a 50/50 wheat and regular flour and opted for the apple sauce. Definitely try these out! They don’t have the same donut consistency but they’re also not like cake donuts. They’re light and delicious. I can only imagine how much better they’d be with some icing!
Jane says
Hi Katie, I’m so excited to try these this weekend! If I don’t include blueberries (going to try a rose cardamom flavor instead), should I add more almond milk or other liquid to make up for the reduced moisture level?
CCK Media Team says
Hi Jane, just use either of these recipes instead: https://chocolatecoveredkatie.com/vegan-donuts-recipes/
https://chocolatecoveredkatie.com/homemade-krispy-kreme-doughnuts-the-healthy-version/
Molly says
These are incredibly delicious and I don’t even normally like blueberry desserts that much! I forgot to glaze them but they don’t even need it. Can’t wait to try the other vegan donut flavors!
CCK Media Team says
Thank you for making them!
Jo says
Hi! Can you use almond flour??
CCK Media Team says
Sorry we have never tried. We have a keto blueberry muffin recipe but so far have not had success with keto donut attempts.
https://chocolatecoveredkatie.com/keto-blueberry-muffins-recipe/
Jana says
Do you have any idea what the calorie count might be in these. My family loves them.
CCK Media Team says
Hi yes, full nutrition facts are linked in the recipe box (right under the ingredients and instructions). Thank you for making them!
Moomsof2 says
Thank you, Katie, for the delicious recipe and inspiration. I am adding this to my regular rotation for any time I need a sweet fix! I had a sudden craving for something sweet, but healthy, and decided I wanted donuts. I didn’t have blueberries, but I did have bananas. Aside from replacing the blueberries with 2 small mashed bananas (for 1/2 cup), I followed the recipe, using the applesauce and adding the cinnamon. Phenomenal! I will be making this again with blueberries and experimenting with other fruits as well. Thanks again!
CCK Media Team says
Thank you so much for trying them 🙂
Amanda says
Delicious flavor and texture, but mine came out undercooked and white at 11 min despite fully defrosting my blueberries. Not sure what I can do next time to ensure they’re a tad golden like yours? Followed the recipe to a T (cardamom is amazing in this!!!!).
CCK Media Team says
Hi, depending on the climate of where you live and the day you made them (as well as if your oven is not calibrated), yours may just need a bit more time. Using spelt flour will also yield darker donuts if you wish.
Karri says
Wow! I’m making a batch with King Arthur’s whole wheat white flour for preschool snack. (Minus the glaze). I forgot to spray my pan the first time and one stuck in the pan…. So I ate it. Oh my goodness… it’s going to take a miracle to keep myself from eating a few more before they go off to school tomorrow. These are amazing!
Rachel says
I got a donut pan for Christmas & couldn’t wait to try it….but we are trying to cut out sugar after the holidays! Ugh
I came across this recipe this morning & it was the perfect healthier donut option for our breakfast and the kids loved them!! Thank you so much for sharing! Saving this recipe!!
Tess says
Had this today and it was awesome!!
Made a few adjustments – lemon juice instead of vinegar, and dropped the maple syrup to 1/4 cup to make it the perfect sweetness for my toddler and me. Ended up using 1.5 tablespoons melted butter and 2 tablespoons of applesauce as a sub for 3.5 oil.
Served with full fat Greek yogurt (as is though also yummy with maple syrup mixed in)
Addison says
Even when I selected the “Recipe Photo” setting when I wanted to print it, it would not go, very unfortunate.
Kyla Bloch says
Could you use whole wheat flour and also how much apple sauce should I use and how many bananas
Alyssa says
These are amazing !! Instead of whole blueberries I made a blueberry purée and put it in the middle before baking. I also added pumpkin spice on a few batches and it’s sooooo good !
Wendyl Clemens says
Best blueberry treat I have ever had!
Used half local honey/ half agave , turned out perfect.
BlueberryDonuts
ChocolateCoveredKatie
DeliciousFallTreat
BlueberryGlaze
Abbi says
We thought these were pretty good! We used regular flour and a honey substitute. We didn’t glaze them as I’m unsure how to make a sugar free glaze, one kiddo use SF syrup on top, and the rest of us had them plain.
👍👍
Emma says
How are these so good?? Had to go dairy and egg free recently and keep trialing different donut recipes. They have not been good thus far…. But this is the one I’m going to keep using. LOVED this recipe.
Jessica P. says
Made these yesterday along with the banana donuts and used GF flour on both. I opted for a banana in this recipe instead of oil because I had another ripening banana that needed to be used. This donut recipe with the GF flour came out perfect for me. The batter looked like cake and it tasted like a vanilla based donut as well. So I’m thinking that the banana donut needed more baking time as I did with these. I used your cinnamon cream cheese frosting on this blueberry donut as well since I had extra from the other donuts and it compliments well. My father in law had this blueberry donut and he really enjoyed it.