Vegan Blueberry Donuts Recipe
Introduction
These vegan blueberry donuts are a delightful and light treat, perfect for breakfast or an afternoon snack. Made with simple plant-based ingredients and fresh blueberries, they offer a moist texture with a sweet, fruity glaze. Enjoy a healthier twist on a classic favorite!
Ingredients
- 1 1/4 cup all-purpose flour
- 1/3 cup maple syrup
- 1/4 cup avocado oil
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- 1 1/4 teaspoon baking powder
- 1/2 cup fresh blueberries
- 1 1/2 cup icing sugar
- 1-2 tablespoons almond milk or lemon juice
- 1 tablespoon blueberry jam or 1/2 teaspoon blue spirulina powder (for blue color)
Instructions
- Step 1: Preheat the oven to 350°F (180°C) and grease an 8-hole donut pan with coconut oil. Set aside.
- Step 2: In a large mixing bowl, combine flour, fresh blueberries, and baking powder. Stir gently to distribute the blueberries.
- Step 3: Add maple syrup, avocado oil, vanilla extract, and almond milk to the dry ingredients. Mix until you get a smooth batter.
- Step 4: Use a spoon or a piping bag to fill each donut mold about three-quarters full with the batter.
- Step 5: Bake in the preheated oven for 12 to 14 minutes, or until the donuts are golden brown and a toothpick inserted in the center comes out clean.
- Step 6: Remove the donuts from the oven and let them cool completely on a wire rack before glazing.
- Step 7: To prepare the glaze, mix icing sugar with 1 to 2 tablespoons of almond milk or lemon juice. Add blueberry jam or blue spirulina powder for color if desired.
- Step 8: Dip the top of each cooled donut into the glaze, letting the excess drip off, then place back on the rack.
- Step 9: Once all donuts are glazed, refrigerate them for 30 minutes to let the glaze set and harden.
Tips & Variations
- If fresh blueberries aren’t available, frozen blueberries can be used—just don’t thaw them before adding to the batter to avoid discoloring the dough.
- For extra flavor, add a pinch of cinnamon or lemon zest to the batter.
- The glaze can be flavored with a little vanilla extract or almond extract for a richer taste.
- Use different fruit jams to create a variety of glaze colors and flavors.
Storage
Store the donuts in an airtight container in the refrigerator for up to 3 days. To maintain their softness, allow them to come to room temperature before eating. The glaze may soften over time but will still be delicious. For best results, enjoy fresh!
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake these donuts without a donut pan?
Yes, you can use a muffin tin as an alternative, though the shape will be different. Fill the muffin cups slightly less to accommodate rising and bake for the same amount of time.
Are these donuts gluten-free?
This recipe uses all-purpose flour, which contains gluten. To make the donuts gluten-free, substitute with a gluten-free flour blend, but note that texture may vary slightly.
PrintVegan Blueberry Donuts Recipe
These Vegan Blueberry Donuts are a delightful plant-based treat featuring fresh blueberries baked into a soft, fluffy donut. Sweetened naturally with maple syrup and glazed with a light almond milk icing, they make a perfect breakfast or snack with vibrant color and wholesome ingredients.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 54 minutes
- Yield: 8 donuts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Donut Batter
- 1 1/4 cup All-Purpose Flour
- 1/3 cup Maple Syrup
- 1/4 cup Avocado Oil
- 1/2 cup Almond Milk
- 1 teaspoon Vanilla Extract
- 1 1/4 teaspoon Baking Powder
- 1/2 cup Fresh Blueberries
Glaze
- 1 1/2 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 and Prepare Pan: Preheat your oven to 350°F (180°C). Grease an 8-hole donut pan well with coconut oil to prevent sticking and set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, fresh blueberries, and baking powder. Stir gently to evenly distribute the blueberries within the flour mixture.
- Add Wet Ingredients: To the dry ingredients, add maple syrup, avocado oil, vanilla extract, and almond milk. Stir thoroughly to combine everything into a smooth batter without overmixing.
- Fill Donut Pan: Using a spoon or a piping bag, fill each hole of the donut pan up to about 3/4 full with the batter to allow room for rising.
- Bake Donuts: Place the pan in the oven and bake at 350°F (180°C) for 12 to 14 minutes. Donuts are done when golden brown and a toothpick inserted in the center comes out clean.
- Cool Donuts: Remove the donuts from the oven and transfer them to a cooling rack. Allow them to cool completely at room temperature before glazing.
- Prepare Glaze: Once the donuts are cool, prepare the glaze by mixing icing sugar with almond milk in a small bowl. Add a pinch of blue spirulina powder or blueberry jam for a beautiful blue tint if desired.
- Glaze Donuts: Dip the tops of the cooled donuts into the glaze, lifting them above the bowl to allow excess glaze to drip off.
- Set Glaze: Place the glazed donuts back on the cooling rack and repeat the dipping for all donuts. Then refrigerate them for 30 minutes to allow the glaze to harden before serving.
Notes
- If you prefer a lemony glaze instead of almond milk, substitute almond milk with lemon juice for a tangier flavor.
- Blue spirulina powder or blueberry jam can be used to add natural blue coloring to the glaze enhancing the blueberry theme.
- Ensure donuts are fully cooled before glazing to prevent the glaze from melting or sliding off.
- This recipe yields 8 donuts, perfect for sharing or enjoying throughout the week.
- Avocado oil is used for its mild flavor and healthy fat content, but you can substitute with other neutral oils if needed.
Keywords: vegan donuts, blueberry donuts, baked donuts, plant-based desserts, healthy donuts, vegan breakfast, maple syrup donuts
