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Blueberry Baked Donuts Recipe

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★★★★★

4.7 from 144 reviews

These Blueberry Baked Donuts are a delicious, healthier twist on traditional fried donuts, made with wholesome ingredients and baked to perfection. Light and fluffy with bursts of fresh blueberries, they are naturally sweetened with maple syrup and flavored with vanilla and warm spices. Perfect for a guilt-free breakfast or snack, these donuts are easy to make and can be customized with your favorite toppings like coconut butter or a simple glaze.

Ingredients

Scale

Wet 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 (or applesauce or banana for fat free)

Dry Ingredients

  • 1 cup flour, loosely packed (works with all purpose, spelt, or Bob’s gluten free)
  • 1/4 tsp salt
  • 1 tsp baking powder
  • Optional pinch cardamom or cinnamon

Add-in

  • 1/2 cup blueberries, fresh or frozen, thawed (60g)

Instructions

  1. Prepare Wet Ingredients: In a small bowl, combine the milk of choice, white or apple cider vinegar, vanilla extract, maple syrup (or agave or honey), and oil (or substitute with applesauce or mashed banana for a fat-free version). Set this mixture aside to allow the vinegar to curdle the milk slightly, which helps the donuts rise.
  2. Preheat and Grease: Preheat your oven to 350°F (175°C). Grease a donut pan or, if unavailable, a mini muffin pan generously to prevent sticking.
  3. Mix Dry Ingredients: In a separate large bowl, stir together the flour, salt, baking powder, and optional spices like cardamom or cinnamon to blend all dry ingredients evenly.
  4. Combine Wet and Dry: Once the oven is preheated, pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined; be careful not to overmix to keep the donuts tender.
  5. Add Blueberries: Incorporate the blueberries carefully either by folding them gently into the batter to prevent them from bursting and turning the batter purple or by pressing the blueberries into the batter after portioning it into the greased pan.
  6. Bake: Spoon the batter evenly into the donut or mini muffin pan. Bake for 10-12 minutes depending on the type of flour used. The donuts should have risen and appear set with no wet batter in the middle.
  7. Cool and Remove: Allow the donuts to cool in the pan for about 5 minutes before carefully removing them to a wire rack.
  8. Frost or Ice: Once cooled, frost the donuts with a basic glaze of your choice or ice them with straight-up coconut butter for a delicious and dairy-free finish.

Notes

  • Use applesauce or mashed banana instead of oil to make the donuts fat-free.
  • You can substitute all-purpose flour with spelt or gluten-free flour as per dietary preference.
  • Fresh or frozen blueberries work well; if using frozen, thaw them completely and drain excess moisture to avoid soggy batter.
  • Don’t overmix the batter to keep the donuts light and fluffy.
  • If you don’t have a donut pan, mini muffin pans work as an alternative.
  • For extra flavor, add a pinch of cardamom or cinnamon to the dry ingredients.
  • Glaze or frosting options can be simple sugar glaze or coconut butter for a dairy-free choice.

Keywords: blueberry donuts, baked donuts, healthy donuts, vegan donuts, breakfast recipe, fruit donuts

Find it online: https://nataliereeve.com/blueberry-baked-donuts-recipe/