These easy, healthy, Baked Vegan Blueberry Donuts with lemon glazing are a delicious vegan breakfast recipe or a quick dessert for blueberry lovers. Bonus, these healthy vegan baked donuts can also be made gluten-free!
I love making vegan donuts like my 2-Ingredient Donuts, 2-Ingredient Banana Donut Holes, Vegan Apple Cider Donuts, 3-Ingredient Lemon Donuts, Lemon Donuts, or Protein Donuts. It’s a classic treat that can accommodate all tastes and dietary requirements.
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Vegan Blueberry Donuts
An easy, healthy Baked Vegan Blueberry Donut recipe with lemon glazing for a delicious vegan breakfast recipe. Bonus, these healthy vegan baked donuts can also be made gluten-free!
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Servings: 8 donuts
Calories: 265.4 kcal
Ingredients
- 1 ¼ cup All-Purpose Flour - Learn how to measure flour
- ⅓ cup Maple Syrup - (note 1)
- ¼ cup Avocado Oil - (note 2)
- ½ cup Almond Milk - (note 3)
- 1 teaspoon Vanilla Extract
- 1 ¼ teaspoon Baking Powder
- ½ cup Fresh Blueberries - (note 4)
Glazing
- 1 ½ cup Icing Sugar
- 1-2 tablespoons Almond Milk - or lemon juice
- 1 tablespoon Blueberry Jam - for blue color or 1/2 teaspoon blue spirulina powder
Instructions
- Preheat the oven to 350°F (180°C). Grease a 8-hole donut pan with coconut oil. Set aside.
- In a large mixing bowl, add all-purpose flour, blueberries, and baking powder. Stir.
- Add maple syrup, oil, vanilla extract, and almond milk, and stir to form a smooth batter.
- Use a spoon or piping bag to fill the donut pan. Fill each hole with the batter up to 3/4 of their level.
- Bake the donuts at 350°F (180°C) for 12-14 minutes until they are golden brown and a pick inserted in the center comes out clean.
- Set aside on a cooling rack at room temperature and wait until cold before glazing.
Glaze
- When the donuts have reached room temperature, prepare the glazing.
- In a small mixing bowl, combine icing sugar and almond milk and add a pinch of blue spirulina if you want to add a blue color to your donuts.
- Dip the top of the donuts into the glazing and hold it for a few seconds above the bowl to let the excess glazing drip out.
- Place the donuts back onto the cooling rack and repeat until all donuts are glazed.
- Finally, pop the donuts in the fridge for 30 minutes to harden the glazing.
Notes
Note 1: Any liquid sweetener can be used, like agave syrup or coconut nectar.
Note 2: You can also use melted plant-based butter, melted coconut oil, or any vegetable oil you like, including canola oil or olive oil.
Note 3: You can use any plant-based milk like soy milk, oat milk, or coconut milk.
Note 4: You can use frozen blueberries as well; you don’t need to thaw the berries before adding them to the recipe.
Gluten-free option: For a gluten-free version, use my gluten-free conversion guide.
Nutrition
Serving: 1donut | Calories: 265.4kcal | Carbohydrates: 48.1g | Protein: 2.3g | Fat: 7.3g | Saturated Fat: 0.8g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 4.9g | Sodium: 95.6mg | Potassium: 62.1mg | Fiber: 0.8g | Sugar: 31.1g | Vitamin A: 6.1IU | Vitamin C: 0.9mg | Calcium: 78.6mg | Iron: 1.1mg | Magnesium: 8.3mg | Phosphorus: 36.1mg | Zinc: 0.3mg
Vegan Baked Donuts are blueberry donuts cooked in the oven. They don’t require deep-frying, avoiding a lot of the unhealthy fat brought by burnt vegetable oil. It’s a healthier version of your classic donuts with a soft and pillowy texture.
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
To make vegan baked blueberry donuts, you need the ingredients below.
- All-Purpose Flour – Or white spelt flour or for a gluten-free version, use my gluten-free conversion guide.
- Maple Syrup or liquid sweetener you love, like agave syrup or brown rice syrup to decrease fructose. The recipe won’t work with a crystal sweetener like coconut sugar. It must be a liquid sweetener.
- Melted Coconut Oil or melted vegan butter if preferred. I didn’t try any oil-free replacement for these egg-free donuts.
- Plant-Based Milk of Choice – Unsweetened almond milk, oat milk, or soy milk.
- Vanilla Extract for flavor, but you can also try almond extract.
- Baking Powder, or if you prefer to use baking soda, divide the amount called by the recipe by half.
- Blueberries – fresh or frozen. If frozen, you don’t have to thaw the blueberries.
How To Make Vegan Baked Donuts
It’s very easy to make healthier donuts by baking your donuts batter in a donut pan.
- In a large bowl, combine combine all-purpose flour, blueberries, and baking powder and make a well in the center.
- Combine the wet ingredients with the dry ingredients with a silicone spatula and stir to incorporate.
- Place the silicone donut pan onto a baking sheet. This makes it easier to carry into the oven. Lightly oil the silicone donut pan with a spray.
- Next, fill in the donut pan up to 3/4 of their level. I like to fill a piping bag and cut a large hole at the end of the bag to release the batter into the pan. You can also fill the pan with a spoon.
- Bake for 15 to 20 minutes in a preheated oven at 350°F (180°C). When a pick inserted in the center of the donuts comes out clean, it is baked. Release the baked blueberry donuts onto a cooling rack. Meanwhile, prepare the donut’s glaze.
How To Glaze Them
First, choose the glazing flavor you want to prepare. This baked blueberry donut recipe goes very well with lemon glazing or blueberry glazing.
- Powdered Sugar or powdered erythritol to make sugar-free healthy baked blueberry donuts.
- Almond Milk – prefer unsweetened almond milk.
- Lemon Juice for baked blueberry donuts with lemon glaze. But if you’re a fan of lemon donuts, try my Lemon Donuts. For blueberry glazing, use juice from frozen blueberries. Let 1/3 cup of frozen blueberries thaw at room temperature, squeeze, and use the juice in the glaze.
- Spirulina Powder for blue color.
- In a small mixing bowl, combine powdered sugar with almond milk and lemon juice. Stir until smooth and add a pinch of blue spirulina powder for blue donut glazing.
- Let the vegan baked donuts cool down until they reach room temperature.
- Next, hold the donuts by placing a thumb in the center and dip them down into the glazing.
- Remove from the glazing and wait for a few seconds above the bowl to let the extra glazing drip into the bowl.
More Vegan Blueberry Recipes
Nothing better than baked blueberry goodness for breakfast! Below I listed more vegan breakfast recipes using blueberries for you to try.
I will definitely try this recipe..my 6 year special child was demanding for donuts yesterday, but as she is on GFCF diet, I was not able to buy it.
Just want to ask, is it mandatory to add blueberries in it?
No, you can skip the blueberries (or add raspberries instead)!
Can you use GF flour instead of the regular flour?
It might work, yes!
Just wondering if gluten free flour can be used in this recipe ?
It should work fine, but results may vary as all gluten-free flours are different blends.
I made these with a gluten free flour 1-1 blend, subbed MCT oil instead of regular coconut oil, and macadamia nut milk in place of almond and used vegan cream cheese with maple syrup and a vanilla for the icing—wonderful results!
Good day
Thanks for sharing love all your posts .
How much xantham gum for recipe please ? My gf flour doesr have xantham gum in it.
I didn’t try the recipe with gluten-free flour that are not a 1:1 ratio swap to all-purpose flour s oyou may achieve a very different texture. As a general rule it’s recommend to add 1/4 tsp xanthan gum per cup flour.
Thanks for the recipe! I made these with date syrup instead of the maple syrup (I cut the amount in half) and left out the blueberries and they turned out great with a slightly caramel twist. Will definately make again.