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
Thanks for the recipe! My daughter can’t eat soy so we have to make our donuts homemade 🙂 These came out great! I added a dash of powdered lemon zest (from Penzey’s), I love blueberry and lemon together. Perfect texture. Will definitely be making these frequently 🙂
This is not a diabetic blog. Many of us prefer to use less refined products but still love our sweets and LOVE the idea of using coconut palm sugar, agave, or maple syrup. THANK YOU KATIE! Go find a diabetes blog or just try your own substitution and see if it works! But don’t criticize or try to “educate” just because she doesn’t meet your personal special needs.
i agree with Danielle above – besides, Katie didn’t make any written claims that these are diabetic friendly so it’s not fair to attack her on that point. as a diabetic you should be well informed about which sweeteners you can and cannot have, so go ahead and substitute or leave out. recipes are written and shared as a guideline and inspiration, so why not use Katie’s ideas as a base and play around to adapt and make them suitable for your own dietary needs? if you find something that works, you can always post a comment and tell everyone what you did to make a particular recipe diabetic friendly 🙂 that way you contribute positively instead of being negative. Katie is always happy when people report back with changes they made to make her recipes work for their individual needs, it will help her to take them into account when providing possible substitution ideas in future recipes.
I made these today for my friend and they turned out perfectly! Thanks!
Holy cats, these are delicious! I used 1/4 cup maple syrup since I don’t like things too sweet and they were perfect. I glazed with some melted coconut butter (with a little coconut oil added). I can’t stop shoving them in my mouth! Thanks for the great recipe!
I made these over the weekend! They turned pretty well. I think I’m going to add a little lemon next time just for some extra flavor. Thanks for the recipe!
Just made these and they are very good! I like that they have no eggs. I didn’t gave cardamom so I used a bit of cinnamon and nutmeg. Didn’t even need a glaze! Also very tender. I also added more than 60gm of blueberries. I made 6 full donuts. I typically bake Ina’s (from Food Network) cinnamon sugar donuts but these have wayyyyyy less calories and that part is awesome. My stepson goes absolutely bonkers over homemade donuts, so I can’t wait to let him try these. Thanks for sharing this great recipe!
Made them this morning with coconut milk, honey and spelt flour. Turned out well.
I’ve never made baked donuts before, what is the best kind of oil to use?
I would use coconut (refined) or canola or vegetable oil.
I made these today in a donut pan and followed the recipe using skim milk, ACV, maple syrup, and spelt flour, added the blueberries after the mixture was in the pan, and they were delicious, but they were fall-apart crumbly. Any idea where I may have gone wrong? I will still make them again, but I’d like to have a solid donut!!
I’m in pretty much the same boat=)
And I used coconut oil.
I followed the recipe like this: 1/4 c. Coconut Milk, 1 tsp. white vinegar, no vanilla because I’m out, 1/3 c. pure maple syrup, for the flour I used (1/4 c. Oat flour, 1/4 c. Cornstarch, and 1/2 c. Pamela’s GF Pancake blend), omitted the salt, 1 tsp. baking powder, & 1/2 c. blueberries. Followed the recipe directions very closely except for adding the oil in last when everything else was already mixed together (my oil hardens almost immediately when cold, and I keep my maple syrup and coconut milk cold). Baked for the 12 minutes and rose nicely during the time. Came out and let it cool for the 5 minutes. And then tried to take them out. When I finally got all 6 out, only two weren’t crumbled, were still in shape, and looked appealing to eat. They taste good (albeit, a little undercooked), don’t get me wrong! And the texture is still pretty good too. So why are they breaking apart! They aren’t dry by any means…
Unfortunately I haven’t tried the recipe with those flours, so I can only vouch for the flours listed. Edible experiments are fun, but there’s just no telling what the turnout will be until you try.
You need an agent to bind your dough together, add an egg or ground flax seeds if you are vegan. And you should brush some coconut oil in the pan, then dust it with flour, so it doesn’t stick next time.
Can I make these in a regular pan? Or will it only bake in small donut sizes?
That is actually a regular pan she used for these, not a mini donut pan.
Katie, do you have a basic glaze recipe you recommend? Or maybe one of your own? The banana glaze recipe you made is delicious but it looks like in your photos you have something with less texture? I can’t WAIT to make these this weekend – and promise to return with an update when I do.
Is the applesauce the same 3.5 tablespoons as the oil it’s replacing? Thanks in advance!
I answered my own question – I went ahead and baked them replacing the oil with applesauce using a 1:1 ratio. Taste AMAZING!
I also added lemon zest for a zing. Used maple syrup and wholegrain spelt flour.
Donuts(My love) 😀 I just love it..
Thanks for sharing the recipe Katie 🙂
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.
Oat flour is not recommended here.