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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.
4.86/5 (57)
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

4.86/5 (57)

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 
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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. Scott says

    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.

    • Jason Sanford says

      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!

  2. Christy says

    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

  3. Samantha says

    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.

    • Jason Sanford says

      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

  4. Meena says

    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

    • Jason Sanford says

      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!

  5. Ally says

    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 🙂

  6. Marisa Bosso says

    These are amazing! I used whole wheat flour and added a bit more cinnamon. Will definitely make again!

    • Dulce says

      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.

      • Lynnette Jayne says

        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.

  7. Holly says

    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!

  8. Kammy says

    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 ?

    • Kammy says

      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

  9. Jenn says

    This recipe is awesome. I used honey and in place of the fat, I used the same amount of Greek vanilla yogurt. Love them!

  10. Marina says

    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!!!

  11. Lynnette Jayne says

    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!

  12. Sandra says

    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!

  13. Sarah G. says

    hey, just FYI – these are great in the air fryer. I put them in for 10 minutes at 325 and they were fantastic!

  14. Cass says

    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.

  15. 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!!!

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