Baked Blueberry Donuts with Glaze Recipe
Delicious and wholesome baked blueberry donuts made with whole wheat pastry flour, fresh blueberries, and a light coconut oil base. These donuts are perfectly tender, lightly sweetened, and topped with a simple vanilla glaze that adds just the right touch of sweetness. Ideal for a healthier treat or breakfast option that’s easy to make and enjoy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 donuts
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Donuts
- 1 1/4 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 large egg
- 1/2 cup milk (almond milk or cashew milk recommended)
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted (or any oil or melted butter)
- 1/2 to 1 cup fresh blueberries
Glaze
- 2 cups powdered sugar
- 1/4 cup water (plus more as needed for consistency)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350˚F (175˚C) to prepare for baking the donuts.
- Mix Dry Ingredients: In a large mixing bowl, combine the whole wheat pastry flour, baking powder, salt, and sugar until evenly mixed.
- Add Wet Ingredients: Stir in the egg, milk, and vanilla extract. Add the melted coconut oil last and mix swiftly to prevent it from hardening. Gradually fold in the fresh blueberries gently to avoid crushing them.
- Fill Donut Pan: Grease a donut pan liberally using a nonstick spray. Spoon or pipe the batter into the donut molds, filling each to the center but not overflowing. This recipe makes about 10 donuts.
- Bake Donuts: Bake in the preheated oven for 9-10 minutes, or until a toothpick inserted comes out clean. Allow the donuts to cool in the pan for approximately 5 minutes.
- Remove Donuts: Carefully remove the donuts from the pan, using a knife if necessary to loosen them from the molds.
- Make Glaze: In a medium bowl, whisk together powdered sugar, water, and vanilla extract. Add the water gradually, 1-2 teaspoons at a time, until the glaze reaches a smooth, dippable consistency.
- Glaze Donuts: Dip the warm donuts into the glaze, coating both sides if desired. Place them on a wire rack to allow excess glaze to drip off and let the glaze set and harden for about 20 minutes.
- Serve and Store: Enjoy the donuts the same day for best taste and texture. Store any leftovers in an airtight container at room temperature for up to two days.
Notes
- Use fresh blueberries for best texture; frozen blueberries can make the batter soggy.
- Substitute coconut oil with melted butter or another neutral oil if preferred.
- The glaze thickness can be adjusted by adding more powdered sugar or water to suit your desired consistency.
- Donuts are best enjoyed fresh but can be stored at room temperature in an airtight container for up to 2 days.
- If you don’t have a donut pan, use a muffin tin, but the shape will differ.