These Baked Blueberry Donuts are soft, fluffy, and topped with a naturally sweetened blueberry glaze! Made with simple ingredients and easy to customize (gluten-free and dairy-free options included), they’re the perfect healthy treat for breakfast or dessert!

WHY I MADE THESE HEALTHIER BAKED DONUTS

Baking donuts at home is so much easier than deep frying them! Not only are baked donuts healthier than traditionally fried donuts, but the cleanup is a breeze, too.

After seeing how much you guys loved my Maple Cinnamon Baked Donuts recipe last month I knew it was time to bring another healthy donut recipe to the table. I also had an accidental abundance of blueberries in my fridge and need to use them up, which is how these healthy blueberry donuts came to be!

I love how these baked blueberry donuts are naturally purple using just blueberries and no artificial coloring. I mean, just look at that color! Isn’t it something special 😍

I was inspired to make these easy blueberry donuts because I was craving Sidecar’s famous blueberry donuts, and what do I do when I’m craving something? I try to make it myself. And I’m so happy with how these turned out, you guys are going to love them!

MY BLUEBERRY BAKED DONUTS RECIPE

The full recipe for my baked blueberry doughnuts is in the recipe card at the bottom of this blog post, but here’s a quick overview of how to make it.

Be sure to scroll down though to view the full recipe and get all of the measurements and instructions!

Blueberry Donuts

• Lightly grease a donut pan with cooking spray and set aside.
• In a large bowl, combine the flour, coconut sugar, baking powder, and cinnamon.
• In a separate bowl, whisk together the milk, egg, coconut oil, and vanilla extract.
• Stir the mixture together until fully incorporated. Add the blueberries.
• Evenly divide the batter into the donut pan, filling the tins about 3/4 of the way.
• Bake until a toothpick inserted in the center comes out clean.
• Cool donuts completely on a wire rack before dipping them in icing.

Blueberry Icing

• Blitz the blueberries in a food processor.
• Heat the coconut butter, milk, vanilla, and maple syrup in a small saucepan.
• Bring to a low simmer and continue to stir until thickened, about 5-10 minutes.
• Allow icing to cool slightly before dipping each donut into the icing. Enjoy!

EASY BLUEBERRY DONUTS KEY INGREDIENTS

The full ingredients list for these healthier blueberry donuts is in the recipe card below, but here is an overview:

Blueberries Donuts

• Flour: You can certainly swap all purpose flour with a gluten free flour if needed! I love King Arthur’s Measure for Measure Gluten Free Flour. It’s my favorite for my baking recipes.
• Coconut sugar: A great natural sugar that adds a rich, caramel-y flavor that pairs really well with these donuts. You can always reduce the amount of sugar to your taste preference.
• Baking powder: Gives our donuts a nice rise so they’re fluffy and tender when baked.
• Cinnamon: Adds a delicious flavor to our donuts.
• Blueberries: For obvious reasons!
• Coconut oil: A better alternative to butter, which is traditionally used in donut recipes.
• Vanilla: Flavor! Flavor! Flavor!

Maple Icing

• Blueberries: For obvious reasons!
• Coconut butter: The key ingredient to our refined sugar free icing!
• Maple syrup: A touch of sweetness and flavor.
• Vanilla: Did I mention flavor!?

HOW LONG DO THESE DONUTS TAKE TO MAKE?

There are three steps to making these simple gluten free donuts at home:

• Making the donut batter, which takes about 10 minutes
• Baking the donuts, which takes about 10 minutes
• Making the powdered sugar free icing, which takes about 10 minutes

In total, these baked maple donuts will only take about 30 minutes to make.

HOW TO STORE THESE BLUEBERRY DONUTS?

These donuts have the best taste and texture the day that they’re made.

Once iced, I recommend storing leftover donuts in the fridge for 3-4 days. They may harden in the fridge over time, but they’ll still taste delicious! Allow them to come back to room temperature for the best texture.

HEALTHY BLUEBERRY DONUTS FAQ

1. Can I make this recipe gluten-free?

Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend, like King Arthur’s Measure for Measure Flour. Look for one that includes xanthan gum for best results.

2. Can I make these donuts vegan?

Yes! You can replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested for 5 minutes).

You can also use non-dairy milk for this recipe in place of traditional milk.

3. What if I don’t have coconut butter for the icing?

Coconut butter gives the icing its creamy texture, but if you don’t have it, you can try blending shredded coconut into a butter (using a food processor) or substitute with a thick cashew butter or almond butter.

4. My icing turned out too thick/thin. How can I fix it?

• Too thick? Add a splash of milk, a little at a time, until it reaches your desired consistency.
• Too thin? Let it simmer longer to thicken, or add a small another spoonful of coconut butter.

5. How should I store the donuts?

Store the donuts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For best texture, bring refrigerated donuts to room temp before serving.

6. Can I double the recipe?

Absolutely! Just double all the ingredients, and make sure to bake in batches if your donut pan only holds 6.

7. Why do my donuts stick to the pan?

Make sure your pan is well-greased with cooking spray or lightly brushed with oil. Allow the donuts to cool slightly before gently removing them from the pan.

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If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

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