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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Preheat oven to 350°F (180°C). Grease a 6-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, almond milk, and stir to form a smooth batter
Use a spoon, or pipping bag, to fill the donut pan. Fill each hole with the batter up to 3/4 of their level.
Bake for 12-14 minutes or until the donuts 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.
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 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.
Note 1: any liquid sweetener can used like agave syrup, coconut nectarNote 2: you can also use melted plant-based butter, melted coconut oil or any vegetable oil you like including canola oil or olive oilNote 3: you can use any plant-based milk like soy milk, oat milk, or coconut milkNote 4: you can use frozen blueberries as well, you don't need to thaw the berries before adding in the recipe