Blueberry Baked Donuts
This healthy blueberry baked donuts recipe is perfect for breakfast or snack, with a fluffy texture and sweet blueberry flavor!
Servings: 6 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
Still craving blueberries? Try Blueberry Bread or Blueberry Overnight Oats.
Nutrition
Serving: 1donut | Calories: 100kcal | Carbohydrates: 17g | Protein: 3.9g | Fat: 0.1g | Polyunsaturated Fat: 0.1g | Sodium: 90mg | Potassium: 129mg | Fiber: 3.7g | Sugar: 9g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg