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Vegan Blueberry Donuts Recipe

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★★★★★

5 from 72 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Glaze Donuts: Dip the tops of the cooled donuts into the glaze, lifting them above the bowl to allow excess glaze to drip off.
  9. 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

Find it online: https://kitchenbyrita.com/vegan-blueberry-donuts-recipe/