Healthy Vegan Blueberry Donuts

Treat yourself to a heavenly delight with this easy Healthy Vegan Blueberry Donuts recipe—a breeze to make and entirely plant-based! This vegan donut recipe makes fluffy, moist, oven-baked donuts that are completely dairy-free. The best part is that you can have freshly baked, warm-out-of-the-oven donuts ready in just 30 minutes that taste like they came from a bakery! They are the ideal healthy sweet treat for the entire family that you didn't even know you needed. Nobody will believe these are Plant-based and Vegan!

Why Healthy Vegan Blueberry Donuts?

Donuts are one of my go-to weekend breakfast recipes, along with pancakes like these Vegan Funfetti Pancakes , and don't even get me started on waffles, these Flourless Espresso Chocolate Waffles + Strawberries are my kryptonite. BUT donuts are my ultimate naughty breakfast treat--except these vegan donuts are HEALTHY, so it's a win-win. I find that homemade is so much better and more wholesome than store-bought!

These vegan plant-based donuts will keep you full + energized, not weighed down, and no crazy sugar highs for the kids. With this recipe, I love the fact that they are so easy to make, completed in a quick turnaround time, is all dairy-free, vegan, and with a gluten-free option, as well as the fact that they are perfect for breakfast, brunch, or dessert. Truly a win, in my opinion. The entire family will enjoy them.

Of course, if you're truly a donut lover, then I recommend trying my Vegan Vanilla Donuts with Sprinkles. These are a healthy dairy-free version of your childhood favorite treat. Colorful rainbow sprinkles and a sweet vanilla glaze make the perfect vegan treat + snack loved by kids and adults!

How to Make Vegan Blueberry Donuts

If this is your first time making homemade vegan donuts, you're in for a treat. They're easier to make than you think. You just need a handy donut pan and a few basic plant-based ingredients. 

Ingredients

To make vegan blueberry donut batter, you'll need the following (mostly pantry staple) ingredients:

• Blueberries. You can use frozen or fresh berries for this recipe.
• All-purpose flour. I use Bob's Red Mill organic flour, which is certified vegan. If you want your donuts to be more of a ‘cakey’ texture, substitute 1 cup of All-purpose flour with Super-Fine Cake Flour. 
• Baking powder and baking soda. These lighten and aerate the donut batter while they bake for a light and fluffy texture.
• Agave. You can substitute agave syrup with another vegan-friendly sweetener, such as maple syrup, cane or coconut sugar.
• Almond milk. Choose unsweetened. You can use any of your favorite plant-based milk options.
• Vanilla extract. Pure vanilla has the best flavor for these donuts.
• Apple cider vinegar. I use Bragg's raw apple cider vinegar, which has probiotics. It adds the right amount of tang and acid to help the baking powder activate in the batter. 
• Vegan butter. I use Earth Balance Vegan Buttery Sticks. You can also substitute the butter with oil or melted coconut oil.

EQUIPMENT

The only unique piece of equipment you need to make homemade donuts is a donut pan. If you’re a donut fan, I highly recommend adding one to your kitchen toolbox. You’ll never have to go out for donuts again, and you can always customize the ingredients, flavors, and decorations of your breakfast pastries.

Donut vs. Doughnut

Donut vs. doughnut - It's the spelling dilemma that has perplexed people for ages. Some say "donut" is easier to spell and faster to say, while others argue "doughnut" is the more proper and sophisticated way to spell it.

Cake Flour vs. All-Purpose Flour.

When it comes to the main ingredient of this entire vegan donut recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.

However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes or other baked goods as well.

How to Make Your Own Homemade Cake Flour

If you're in a pinch and you don't have any cake flour on hand, and you only have all-purpose flour---no worries! You can still achieve that extra fluffiness that cake flour would by simply adding 1 teaspoon of arrowroot or starch to your flour before whisking. 

Making Blueberry Glaze for Donuts

The stunning purple glaze on these vegan blueberry plant-based donuts is made with three ingredients:

• Powdered sugar. Choose organic to ensure it's vegan!
• Blueberry preserves or jam.
• Unsweetened almond milk. Or your favorite plant-based milk.

I like to make the glaze while the donuts cool. To do so, simply whisk together the powdered sugar, blueberry preserve, and 1 tablespoon of almond milk until smooth.

For a thicker glaze, add more powdered sugar (1 tablespoon at a time) until your desired consistency is met. For a thinner glaze, add milk (1 tablespoon at a time) until your desired consistency is met.

Glazing Vegan Blueberry Donuts

To glaze the fully cooled donuts, carefully dip each donut into the prepared blueberry glaze. Then set each one back onto the cooling rack, so the glaze hardens a bit. For easier clean-up, I recommend putting parchment paper under the wire rack to catch any drips. 

Baked vs Fried Doughnuts? 

In case you are new to making your own doughnuts or you just didn't really understand the full difference between the two---I wanted to break down the real distinction between a baked doughnut or donut and a fried one. Granted, both types taste absolutely amazing; however, once you've tried both, you'll notice the difference while eating.

Baked Doughnuts: These types of fluffy doughnuts are generally whipped together in a bowl (generally without yeast) and are lighter in texture. They can also be "cakey" depending on the ingredients used.

Fried Doughnuts: These types of fluffy doughnuts are generally denser in texture and have a bit of a crunchiness (on the outside) from being deep-fried. They typically have a sweeter flavor and richer texture.

What You'll Love About These Vegan Blueberry Donuts -

• Bursting with luscious blueberries.
• 100% vegan and plant-based.
• Baked, not fried, for healthiness.
• Irresistibly fluffy and moist texture.
• Made with simple, wholesome ingredients.
• Perfectly sweetened for guilt-free enjoyment.

Perfect Occasions For Vegan Donuts

These events are a great excuse to eat these plant-based donuts!

• Birthdays
• Anniversaries
• Barbecues
• Potlucks
• Kids Sleepovers
• Holiday Gatherings
• Graduations
• Baby Showers
• Dinner Parties
• Actually, any time is a good time for a donut, right? Bake away for a little weekday pep-up!

Healthy Vegan Blueberry Donuts Q + A's

More Delicious Vegan Donut Recipes

Now that you have your donut pan out, put it to good use with these other Vegan Donut Recipes:

• Vegan Gingerbread Donuts + Chai Glaze
• Vegan Vanilla Donuts with Sprinkles

MADE OUR RECIPE(S)?

If you choose to make these Healthy Blueberry Vegan Donuts  or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Healthy Blueberry Vegan Donuts

March 9, 2021 •

By Shanika

5 from 3 votes

Treat yourself to a heavenly delight with this easy Healthy Vegan Blueberry Donuts recipe—a breeze to make and entirely plant-based! This vegan donut recipe makes fluffy, moist, oven-baked donuts that are completely dairy-free. Nobody will believe these are Plant-based and Vegan!

Prep Time: 10 minutes mins

Cook Time: 18 minutes mins

Total Time: 28 minutes mins

Serves: 6 Donuts

Units:

US Customary|Metric

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Ingredients

• 1 cup blueberries, frozen or fresh (See Notes for frozen option!)
• 1 ½ cups organic all-purpose flour  (I use Bob's Red Mill)
• 2 tsps baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon sea salt
• ½ cup Agave (See Notes!)
• ¾ cup Almond milk, unsweetened (You can use your fave plant-based milk!)
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar (I use Bragg's)
• 3 Tbsps vegan butter, melted (I use Earth Balance; See Notes!)

Blueberry Glaze:

• 2 cups organic powdered sugar, sifted
• 2 Tbsps blueberry preserve
• 1-2 Tbsps Almond milk, unsweetened

Instructions

• Preheat oven to 375 degrees Fahrenheit and spray your donut baking pans that has 6-wells.
• In a bowl, add the milk + apple cider vinegar, whisking together well and letting it sit aside for 2-3 minutes. Then add the melted butter, vanilla, Agave and whisk everything together.
• In a separate bowl, sift together the flour, baking powder, baking soda, and sea salt. Finally, stir in the dry ingredients until just well combined and batter is thick and smooth, about 2-3 minutes. Fold in the blueberries.
• Spoon the batter into a piping bag (or zip loc bag, cutting a medium hole at the corner) and pipe batter it into prepared donut pan wells, filling them about ¾ of the way.
• Bake for 16-18 minutes or until toothpick inserted into donuts comes out clean.
• Remove from oven and allow to cool for 5 minutes before releasing the donuts from their pan and unto a cooling rack to cool completely.

Blueberry Glaze:

• Whisk together the powdered sugar, blueberry preserve, and Almond milk (1 Tbsp) until smooth and consistency is met. NOTE: For a thicker glaze, add additional powered sugar (1 tablespoon at a time) until consistency is met. For a desired thinner glaze, add additional milk (1 tablespoon at a time) until consistency is met.
• Once fully cooled, dip each donut into the prepared blueberry glaze and set them back onto cooling rack so that glaze hardens a bit.
• Bon Appetite!

Tips & Tricks

• STORAGE: Can be stored in a tightly sealed container and best if placed in the refrigerator for up to 3 days for ultimate freshness.
• BLUEBERRIES: If using frozen blueberries, be sure to lightly toss them in 1Tbsp of flour or arrowroot starch before adding them to batter. This reduces any excess water from the blueberries and allows bread to cook thoroughly.
• SWEETENER: If you choose to opt out of Agave, you can always substitute with pure cane sugar, maple syrup, or coconut sugar as well.
• OIL: Instead of melted butter, you can also use vegetable or coconut oil, if preferred.
• FLOUR: If you want your donuts to be more of a ‘cakey’ texture, substitute 1 cup of All-purpose flour with Super-Fine Cake Flour. 
   

Nutrition

Calories: 261kcal | Carbohydrates: 88g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 377mg | Potassium: 61mg | Fiber: 2g | Sugar: 18g | Vitamin A: 14IU | Vitamin C: 6mg | Calcium: 127mg | Iron: 2mg

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