Vegan Blueberry Donuts
The weekends were always for donuts growing up. My mom would go to our favorite donut shop and get a box of the most fluffy donuts on Saturday mornings. It was one of my favorite childhood memories. It’s finally the weekend and these vegan blueberry donuts are a must make! They are delicious and bursting with blueberry flavor.
These blueberry donuts are baked, making them healthier than the traditional yeasted donuts. They have a yummy and pretty colored glaze too! Since these donuts are baked, they remind me of a fluffy blueberry muffin, just in donut form. They are super easy to make and use common ingredients you probably already have.
This recipe only makes 6 donuts because they are best when eaten fresh. If you need a bigger batch, feel free to double the recipe. Blueberry season is in full force and you definitely need to make these tasty donuts with all the fresh blueberries this summer! Tag me if you make them and make sure to leave a review!
Vegan Blueberry Donuts
Ingredients
- 1 cup all-purpose flour (or GF all-purpose flour)
- 1/4 cup organic cane sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1/2 cup + 1 Tbsp unsweetened almond milk (or any non-dairy milk)
- 1 tbsp lemon juice (half a lemon)
- 2 tbsp avocado oil (or melted coconut oil/vegan butter)
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1/2 cup fresh blueberries
glaze
- 2 tbsp frozen blueberries
- 3/4 cup powdered sugar (you may need more)
- 1 tsp almond milk
Instructions
- Preheat the oven to 400 degrees F and spray a donut pan with cooking spray very well.
- In a large bowl, whisk all the dry ingredients (flour, sugar, baking powder, baking soda, and salt) together until well combined. Set aside.
- In a separate bowl, whisk together the wet ingredients (almond milk, lemon juice, avocado oil, vanilla extract, and almond extract if using) until well combined. Pour the wet ingredients into the dry and mix with a spatula until just combined. Do not over mix! Fold in the blueberries.
- Spoon the batter evenly among the 6 donut cavities of the pan, filling it basically to the top. With both hands, lightly drop the pan on the counter a few times to make sure there are no air bubbles. Bake for 14-15 minutes or until a toothpick comes out clean and donuts are lightly golden. Let them sit in the pan for 3-4 minutes and then carefully remove donuts and place on a cooling rack to cool completely before glazing.
- To make the glaze, microwave the frozen blueberries in a bowl for about 30 seconds (frozen instead of fresh works better here). Mash blueberries with a fork until all the juices are released. Remove the skin/pulp. Add the powdered sugar and almond milk to the blueberry juice. Stir with a spoon until well combined. If it’s too thin, add more powdered sugar. If it’s too thick, add a tiny bit more almond milk. Glaze donuts and let it sit for a few minutes so the glaze can set. Enjoy! Best if eaten fresh/day of.
