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
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
Thank you so much for making them!
I tried these with Namaste Perfect flour blend and they did NOT turn out 🙁
We’ll try them again another time.
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!
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 🙂
These were simply delicious, fast to make and great to eat. Enjoyed making them. Once again, thanks Katie
These are amazing! I used whole wheat flour and added a bit more cinnamon. Will definitely make again!
I used coconut flour and coconut oil and it was a disaster. Tasted great, but so dry and crumbly. I don’t know if this recipe doesn’t work with coconut flour and coconut oil or if I messed it up some other way. Might try again with other ingredients.
Coconut flour cannot be subbed in an equal amount for other flours in most recipes.
Coconut flour is very dense and dry so you would have up the moisture in the recipe considerably when using coconut flour. (I had to learn this the hard way too.) It would be a trial and error method because coconut flour just absorbs moisture unlike any other flour I have ever used.
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!
What about using cassava flour? Anyone tried?
This is donut? looks like biscuit. i will try do this.. hihi
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 ?
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
This recipe is awesome. I used honey and in place of the fat, I used the same amount of Greek vanilla yogurt. Love them!
The BEST and most simple donut recipe we have tried!
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!!!
I made these with buckwheat flour (gf) and added cinnamon, nutmeg, cardamom and more blue blueberries because I love blueberries. I also added a bit more almond milk as I found my batter was a bit dry (could be the flour I used). I do not have a donut pan so I used a muffin top pan. Oh my, these were so good. Definitely making them again. Thank you for the recipe. Yum!
These were delicious! I used 1/4 agave syrup, 2.5 tbsp applesauce and 1 tbsp oil, wholegrain spelt flour, fresh blueberries, and added 3 tsp of lemon zest which gave it a deliciously light and summer-like flavor. Next time I’ll add a bit of almond extract!
hey, just FYI – these are great in the air fryer. I put them in for 10 minutes at 325 and they were fantastic!
Have made these heap of times with loads of variations. I use spelt flour and butter in place of the oil.
For cinnamon donuts we leave the blueberries out and roll cooked donuts in melted butter and coat in a coconut sugar / cinnamon mix. Such a great recipe for any flavour combo.