These blueberry donuts are fluffy, cakey, and made with just 5 ingredients! No yeast, no eggs, and no butter needed, they are baked come together in under 10 minutes!
The best blueberry donuts
As someone who loves a good donut recipe, my favorite has to be these blueberry ones.
I feel like donuts get an unfair wrap for being complicated and time-consuming, but that is far from the truth. I mean, essentially, they are a cake that is baked in a donut pan.
This blueberry donut recipe is a little different… but for the better.
The texture ticks all the boxes- They are fluffy, cakey, and with a light and tender crumb.
By the way, unlike other donuts, these have no yeast in them and they are baked to perfection. Baking them also makes them a healthier choice, and the ingredients reflect that too: no eggs, butter, or refined sugar is needed.
Ready in just 10 minutes, you have the option of adding a glaze on top or leaving them as it is.
Oh, and if you’re worried about access to blueberries, frozen ones work just as well as fresh ones!
This donut recipe is incredibly simple and uses just 5 ingredients. If you’ve made any of my healthy desserts before, you probably have everything in your pantry right now. Here is what you’ll need:
- Self rising flour. A combination of flour, baking powder, and salt. Skip the expensive store-bought blends and make your own. It is so much cheaper and easy to do.
- Maple syrup. Adds sweetness to the donuts and keeps them moist and fluffy.
- Coconut oil. Gives the donuts the tender crumb. Use refined coconut oil for no coconut flavor whatsoever.
- Milk. I used unsweetened almond milk but any milk works.
- Blueberries. Fresh or frozen blueberries.
How to make blueberry donuts
This has to be one of the easiest donuts to make. You follow a simple 5-step process that comes together quickly.
Step 1- Prep the oven
Start by preheating the oven and greasing a 12 count donut pan (or 2 6-count ones!) generously with cooking spray and set aside.
Step 2- Make the batter
Next, in a large mixing bowl, combine all your ingredients, except for the blueberries, and mix well. Fold through half the blueberries.
Step 3- Disperse into donut pan
Now, pour the blueberry donut batter into a large ziplock bag. Cut a corner of the bag and squeeze out the donut batter into the donut pan, filling about 2/3 of the way through. Top with remaining blueberries.
Step 4- Bake the donuts
Next, bake the donuts for 12-15 minutes, or until they spring back slightly and a skewer comes out clean from the center. Allow donuts to cool in the pan for 5 minutes, before transferring to a wire rack to cool completely.
Step 5- Frost donuts
Finally, once the donuts have cooled, dip them in a glaze or add some frosting.
Tips to make the best recipe
- Do not over-bake the donuts. Donuts cook deceptively quickly, similar to muffins or mini muffins. Once they look firm on top and bounce back once you touch them, they are baked!
- Avoid over-mixing the batter. Like any good batter, over-mixing loosens the batter and as such, might yield donuts that turn out dense. Mix enough until the flour is incorporated.
- Reserve blueberries for the top. This is more for aesthetic purposes, but adding a few blueberries on top will
- Let them cool before glazing. If you opt to glaze the donuts, make sure they have cooled completely, or else the frosting will seep off.
You can store blueberry baked donuts at room temperature, provided you intend to eat them within 2 days. Keeping them out any longer will see the donuts begin to get soggy.
These donuts though, e best stored in the refrigerator and will keep well for up to 5 days. Ensure the donuts are in a sealed container or well covered.
If you’d like to freeze them, simply wrap each donut in parchment paper and place in a ziplock bag. They will keep well for at least 6 months.
More donut recipes to try
Frequently Asked Questions
There are just 80 calories per donut without a glaze.
These donuts have no eggs or dairy in them so are suitable for a vegan diet.
If you use gluten free self rising flour, this recipe is suitable for celiacs.
For those of you who don’t have a donut pan, you can easily make them using a muffin tin! Simply follow the directions as the donuts, but fill the muffin tins up 3/4 to the top. The “muffins” will be done once a skewer comes out clean, around 13-15 minutes.
Preheat the oven to 180C/350F. Coat a 12-count donut pan with cooking spray and set aside.
Sift your flour into a large mixing bowl. Add the rest of the ingredients, except the blueberries, and mix until a thick dough remains. Fold through the blueberries.
Pour the donut batter into a large ziplock bag. Cut off one corner of the bag and pipe out the donut batter into the donut pan. Lightly wet your hands and shape into the donut cavities. Do not overfill.
Bake for 10-15 minutes, or until just done, and a skewer comes out just clean. Allow cooling in the pan for 5 minutes, before transferring to a wire rack to cool completely.
Serving: 1Donut | Calories: 80kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Fiber: 4g | Vitamin A: 200IU | Vitamin C: 4.1mg | Calcium: 30mg | Iron: 0.5mg | NET CARBS: 7g