Deliciously healthy blueberry baked donuts that are light, soft, and perfect for breakfast!
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♥ 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.
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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!!!
If you want to make the donuts and post a photo, feel free to tag @ChocolateCoveredKatie on Instagram so I can see and like your pictures!
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 – If you don’t mind fat-free texture you can use applesauce (35g)
- 1 cup flour, loosely packed (works with all-purpose, spelt, or gf all-purpose mix) (125g)
- 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 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
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Carole Saffell says
Which form of sweetener did you actually use in your recipe showing these pictures?
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!
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
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
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
Chocolate Covered Katie says
Thank you so much for making them!
Jen says
I tried these with Namaste Perfect flour blend and they did NOT turn out 🙁
We’ll try them again another time.
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!
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 🙂
Meena says
These were simply delicious, fast to make and great to eat. Enjoyed making them. Once again, thanks Katie
Marisa Bosso says
These are amazing! I used whole wheat flour and added a bit more cinnamon. Will definitely make again!
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!
Sofia says
What about using cassava flour? Anyone tried?
Nik Azian says
This is donut? looks like biscuit. i will try do this.. hihi
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
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!
TheKitchyn says
The BEST and most simple donut recipe we have tried!
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!!!