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Blueberry Baked Donuts

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

Healthy Blueberry Baked Donuts

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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.

You May Also Like: Vegan Cinnamon Rolls– The Best Recipe!

Ingredients: 1/2 cup blueberries, 1 cup flour, 1 tsp baking powder, 1/2 tsp cinnamon, 1/4 cup… https://chocolatecoveredkatie.com/2016/04/14/baked-donuts-blueberry-refined-sugar-free/ @choccoveredkt

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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

blueberries

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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… https://chocolatecoveredkatie.com/2016/04/14/baked-donuts-blueberry-refined-sugar-free/ @choccoveredkt

Blueberry Baked Donuts - Ingredients: 1/2 cup blueberries, 1 cup flour, 1 tsp baking powder, 1/2 tsp cinnamon, 1/4 cup… https://chocolatecoveredkatie.com/2016/04/14/baked-donuts-blueberry-refined-sugar-free/ @choccoveredkt

Ingredients: 1/2 cup blueberries, 1 cup flour, 1 tsp baking powder, 1/2 tsp cinnamon, 1/4 cup… https://chocolatecoveredkatie.com/2016/04/14/baked-donuts-blueberry-refined-sugar-free/ @choccoveredkt

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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!

Super Healthy BAKED Blueberry Donuts (Vegan)

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Blueberry Baked Donuts

These soft blueberry baked donuts are a delicious healthy breakfast recipe.
4.87/5 (45)
Total Time 10 minutes
Yield 6 - 7 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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More About The Cookbook

4.87/5 (45)

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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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Reader Interactions

111 Comments

Leave a comment or reviewLeave a rating
  1. Amber says

    Ughh, I only had a 1/2 a cup of APF, so I added Oat flour to fill up the 1 cup. The dough was so dry, so I added more milk. The doughnuts came out okay. I did something wrong.

  2. Elyse says

    These were so yummy! I used a paleo flour blend and agave as the sweetener and they were absolutely delicious (especially with a cup of coffee!)

  3. Christina says

    The flavor of these are so great. For some reason, my donuts never rose on top as much and never became rounded.i did Pamela’s gfmix, coconut oil. Did I miss something?

  4. Nick says

    Awesome recipies.

    Those doughnuts make feel really hungry. however they’re not the best for our health. can you suggest some alternatives to doughnuts

  5. Shandice Kellett says

    Hi ! I just made these using unsweetened vanilla almond milk, spelt flour and coconut oil…

    I recalculated the smartpoints with my changes and it came out to 9 SP per donut– just in case anyone else is wondering!

  6. Jessica Miller says

    Katie, you have a very special gift to make something taste this good without all the extra sugar and fat. These doughnuts are INCREDIBLE!!! I knew they would be great when I took a bite of the dough and it was delicious! I like them a little doughy and I pushed my blueberries in instead of trying to mix them in. I will not need fattening desserts now because of you! Thank you!

  7. MissMiss says

    Delish! I would have liked a doughnut type topping on it for looks, but super tasty. We have just started as gluten/dairy free and this wasn’t so painful.

  8. Dana says

    These are seriously amazing!

    I left out the blueberries because I didn’t have any and added a little pumpkin pie spice and some cinnamon for flavor; delicious! I did have to make a tiny substitution, I didn’t have any white or apple cider vinegar, so I used white wine vinegar, they were awesome so I guess it didn’t matter! I calculated these as 7 smart points each. A little high, but oh so good!

    I wanna try it again using Splenda instead of syrup and applesauce for the oil, get the points way down. Has anyone tried this? How did it turn out?

  9. Alice says

    Thanks for such a delicious recipe! I used huckleberry honey and they were fantastic! Cannot believe how light and fluffy they were! This recipe is a keeper!

  10. Penny says

    I made these last night using Bob’s gluten free flour, agave, and applesauce instead of oil, and they were delicious! They were also quick and and easy to make. Thanks for another amazing recipe!

  11. Angie says

    I made these Sunday morning before church and my family loved them. They turned out delicious. I used a mini doughnut pan and it was perfect. Thank you for a delicious and healthy recipe.

  12. Andrea says

    In case anyone else was wondering, I just made these in a mini donut maker. They came out fantastic. I subbed most of the maple syrup with mashed banana added lemon essential oil instead of cinnamon – 5 drops. They are dangerously delicious. Thanks for all your fantastic recipes Katie! Much respect.

  13. Jolene says

    These are SO good, it’s not even funny. I’ve almost eaten the whole batch by myself. Thanks for creating such awesome recipes, Katie. I’m on a pretty restricted diet at the moment and I find your site is a god send.

  14. Sandira says

    Just made some today. They tasted great. I had a smaller pan so ended up with two dozen. So carbs per unit was 15grams which made it a perfect snack for my son who has type 1 diabetes. He’s had two already today. I love Katie’s recipes as they have very low (if any) cholesterol and if I want to lower the refine sugar, I substitute a third with sweetener. This recipe is great as it has no refined sugar.

  15. Natalie Oughton says

    Omg these are heaven. Ive been desp to make them for ages. Super easy. So tender (didn’t have enough maple so used brown sugar and checked the Krispy Kreme recipe) thanks for the recipe! Yum yum yum

  16. Alex says

    Hi Katie. Thanks for a genious recipe. I have made it with blueberries and home frozen sour cherries. Both turned out wow!

  17. kat says

    The muffin tin industry probably needs to give you some credit. I went out and bought one just for this recipe, I had no idea they even existed! When it came time to make them, I thought I had frozen blueberries in the freezer, but I was sadly mistaken. So I decided to grate some apple into the batter instead. YUM! Thank you for the recipe love trying new things. I will now be trying ALL your donut recipes 🙂

  18. Yvonne says

    Hi
    I actually followed the instructions but it came out dry, is it aupoosed to? I used all purpose flour and coconut milk
    Also, I got lost at portion the mix into into the Pan
    I used a muffin pan
    I clumped in 4 muffins.. Sort of

  19. Alexandra says

    I LOVE this recipe! I even forgot to add the vanilla extract and they still turned out great. I love how clean they are and adding Earth Balance once they’re out of the oven made all the difference.

  20. Kayla says

    This recipe is so good and was exactly what i was looking for to fuel my family’s crazy mornings! I forgot the white vinegar the first batch but they turned out fine, i also added the juice and zest of half a lemon and it was amazing. Thank you for the great recipe!

  21. Caroline Champagne says

    Loved this! I used unrefined coconut oil for the oil so it was like a subtle Coconut Blueberry Mini Donut (I only have mini pans). I brushed them with melted butter and dusted with powdered sugar. Exceeded all expectations – and I was expecting them to be awesome!

  22. Hedy says

    I haven’t tried them yet, I tried batter and it was yummy!! But you didn’t include how to make it into a donut so I just stuck it in the cupcake pan and it’ll probably look more like a small muffin. Did I miss where you wrote how to turn it into a donut??

  23. Vanessa says

    These are so easy to make and came out perfectly! Topped with some leftover cake frosting but they are great on their own. Will definitely make again, maybe with raspberries next time.

  24. Kruti says

    Hi beauty!! Flour subs..what do you think about combining 1/2 wheat bran, 1/4 cup coconut flour? So anxious to try today but failed a recipe last night that’s causing me to hesitate experimenting anymore lol??

    • Jason Sanford says

      Unfortunately we just can’t know until we try! Please feel free to try it out and report back if you do!

  25. Ann Grover says

    I just made these, they are very yummy, but without the blueberries. I’ll make them again and try with a tad more cardamon or cinnamon. Leave plain or top with melted butter and a cinnamon/sugar mix.

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