These blueberry baked donuts are light, soft, fluffy, and perfect for breakfast!
Table of Contents
What makes these the best blueberry baked donuts?
- Each donut is absolutely packed with juicy fresh blueberries.
- Their moist, soft texture will remind you of eating homemade blueberry cake.
- Healthy enough for breakfast, and equally delicious for snack or dessert.
- These blueberry donuts are baked, not fried, with no refined sugar. The easy recipe also includes low calorie, high protein, oil free, dairy free, egg free, low sodium, gluten free, and vegan options.
You may also like these Baked Apple Cider Donuts
Homemade healthy blueberry donuts
Last week, my apartment kitchen magically turned itself into an old fashioned donut making factory. And I am not complaining.
Each morning was like driving out to Dunkin Donuts or Krispy Kreme…
Or really, it was like having my own personal donut shop come to me, and I got to stay in my pajamas the entire time.
I don’t know about you, but any time I can choose between getting dressed or staying in pajamas, the pajama option will always 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 peanut butter Protein Donuts today?
Or a classic cake donut dripping with maple glaze?
Maybe I want a dozen double chocolate donuts with sprinkles?
Or a big, fat blueberry muffin in donut form.
Yes, today I am craving soft, baked blueberry donuts, hot from the oven.
Katie’s Kitchen > Krispy Kreme
Step by step recipe video
Watch how to make your own baked donuts above
Ingredients for healthy blueberry donuts
Blueberries – The recipe calls for a half cup of blueberries. These can be fresh blueberries or frozen blueberries. If your berries are frozen, wipe away any ice crystals and thaw before using.
Feel free to exchange some of the blueberries for diced strawberries, raspberries, blackberries, cherries, or even peaches.
Flour – Whole grain spelt flour is my favorite option here, because it yields lighter, fluffier donuts than whole wheat flour. Other options that work well include white all purpose flour or baking gluten free flour. Oat flour will give you dense and chewy, albeit very tasty, donuts.
Maple syrup – Use a third cup of pure maple syrup, honey, or agave. I also include a keto and sugar free option in the recipe box below. If you would like to use granulated sugar, increase the liquid as needed.
Vanilla – Just a fourth teaspoon of pure vanilla extract perfectly compliments the natural sweetness of the blueberries. I also love to add a pinch of ground cardamom or a fourth teaspoon of ground cinnamon for flavor.
Oil (optional) – Including the oil will give you softer, lighter donuts with a tender crumb. For an oil free option, use applesauce or mashed banana instead. Some readers have mentioned substituting sour cream or coconut cream with great results.
Other ingredients – You will also need baking powder, salt, white vinegar or apple cider vinegar, and water.
Extra blueberries? Make Keto Blueberry Muffins or Blueberry Crisp
Baked donut frosting options
Easy donut glaze recipe: Whisk half a cup of powdered sugar (or a no sugar added sweetener) with a tablespoon of water or milk of choice and a few drops of pure vanilla extract. Slowly stir in more liquid if you want a thinner icing. Dip donuts in glaze when warm but not hot.
Cream cheese frosting: Whip 8 ounces of cream cheese or Vegan Cream Cheese with 4 ounces of butter, 2 cups of powdered sugar or sweetener, and 1 teaspoon of pure vanilla extract. Add more liquid if needed.
Other ideas: Enjoy the muffin-like donuts plain or topped with powdered sugar or mashed banana for breakfast. No icing needed.
Or spread each donut with coconut butter, Homemade Nutella, or peanut or almond butter as a healthy alternative to sugary frostings.
How to make blueberry baked donuts
- Grease a donut pan or mini donut pans well, and preheat the oven to 350° Fahrenheit (176° Celsius).
- Add the flour, baking powder, salt, and optional cardamom or cinnamon to a large mixing bowl. Stir very well to evenly incorporate all dry ingredients.
- Now add the water, vinegar, sweetener, oil, and pure vanilla extract to the mixing bowl. Stir until just evenly combined.
- Finally, gently and carefully fold in the blueberries to prevent them from breaking and turning the entire batter purple. Alternatively, you can simply press the berries into each donut right before baking.
- Spread the donut mixture into the prepared baking pan. It should fill six standard size donut molds about two thirds of the way up.
- Bake on the center rack of the preheated oven for ten minutes or until donuts have risen and are soft and fluffy.
- Let the baked donuts cool in the pan before going around the sides with a knife and popping out onto a plate.
- Frost with vanilla or cream cheese frosting or coconut butter. Or dip each donut in a basic glaze icing made from powdered sugar, vanilla extract, and milk of choice.
- Once cooled, store leftovers loosely covered on the counter overnight or in a covered container in the refrigerator after a day. Donuts should stay good for up to five days refrigerated or up to three months in the freezer. Thaw frozen donuts before eating.
For many more donut flavors, be sure to check out these Vegan Donuts.
Protein Blueberry Donuts
Turn the blueberry pastries into a filling, high protein breakfast by upping the protein with just a few changes.
First, swap up to a fourth cup of flour with a fourth cup of protein powder.
Additionally, you can substitute a third cup of Greek yogurt for the water and use nutrient rich almond butter instead of oil.
While the protein powder is out, whip up a batch of Blueberry Protein Muffins.
Blueberry Baked Donuts
Ingredients
- 1 cup flour (120g) (or make these Keto Donuts)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon or pinch ground cardamom (optional)
- 1/4 cup water (60g)
- 1 tsp white vinegar or apple cider vinegar (5g)
- 1/4 tsp pure vanilla extract (1g)
- 1/3 cup pure maple syrup or honey (80g)
- 3 tbsp oil (36g) (or applesauce or banana for fat free)
- 1/2 cup blueberries (60g)
Instructions
- *The recipe works with whole grain spelt flour, white flour, all purpose gluten free flour, or oat flour.
- 1. Grease a donut pan well. (I used this donut pan from Amazon.) Preheat the oven to 350° Fahrenheit or 176° Celsius.
- 2. Combine flour, baking powder, salt, and optional spices in a large bowl, and stir very well.
- 3. Stir in the water, sweetener, vinegar, oil, and vanilla extract until just evenly combined.
- 4. Gently fold in the blueberries to prevent them from bursting. Or press blueberries into each donut just before baking.
- 5. Spread the batter into the prepared pan, filling each mold about two thirds of the way up.
- 6. Bake 10 minutes on the center rack, or until the blueberry baked donuts are light, fluffy, and fully cooked in the centers.
- 7. Let cool before going around the sides with a knife and popping onto a serving plate.
- 8. Frost as desired (I include frosting ideas above), and enjoy!
- 9. Store leftovers loosely covered on the counter overnight or covered in the refrigerator for up to five days. You may also freeze leftover blueberry donuts for up to three months.
Video
Notes
More Breakfast Baked Goods
These look fantastic!! Blueberry donuts were always my favorite as a kid – pinned until I get my hands on a donut pan!
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?
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.
Hi Katie,
Would these be good with some lemon juice and zest, or is the sweetness not strong enough to balance it out?
Thanks!
I didn’t put lemon juice in them, but I did make a lemon icing for them and it was so so good. Confectioner sugar with lemon juice drizzled.
Hi, I love donuts!, can I use almond or coconut flour instead of the others?,
Sorry, I haven’t tried so I really can’t say!
You should be able to do almond flour fine! I have a similar recipie. Can’t wait to try cckaties!!
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 🙂
Wow you are fast! Thank you for making them!
Did you melt the oil?
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!
Thank you so much for making them already. That makes me really happy!
Does your gf flour mix have xanam gum?
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.
Ahhhhhh, this looks a-m-a-z-i-n-g!! Thanks for the great recipe!
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!
How did these come out with almond flour?
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.
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!
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 🙂
This might be a dumb question, but how do the doughnuts end up having a doughnut shape with a hole in the center?
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!
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?
You can use a regular muffin pan, with foil rolled in the middle to make the hole ?
These look great! Blueberry Sour Cream Coffee Donuts sound divine too!
These look delicious! How long do they keep, and do they need to be stored in the fridge?
2-3 days unfridged, 4-5 fridge, a few months frozen.
How would you freeze them? My four year old has never had doughnuts! This will change our world. 🙂 so excited to try!!
Just freeze in a plastic or glass container, with parchment between each donut so they don’t stick together.
Mmmm these look so delicious, as soon as I have a kitchen (I’m in the middle of the move so in a new apartment that is still VERY empty!), I’ll make these, yum! 🙂
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.