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
Hi Katie. Thanks for a genious recipe. I have made it with blueberries and home frozen sour cherries. Both turned out wow!
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 🙂
Is there anyway to convert honey to regular sugar for this recipe? Thanks!
https://chocolatecoveredkatie.com/2013/02/22/homemade-krispy-kreme-doughnuts-the-healthy-version/ 🙂
Can this recipe be used to make a cake?? Or do you have a sugar-free vanilla cake recipe?
Thank you!!!
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
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.
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!
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!
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??
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.
Those are gorgeous!
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??
Unfortunately we just can’t know until we try! Please feel free to try it out and report back if you do!
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.
Which form of sweetener did you actually use in your recipe showing these pictures?
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.
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!
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
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.
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