This recipe for Vegan Blueberry Donuts with Blueberry Glaze recipe makes fluffy, moist, oven-baked donuts that are completely dairy-free. These are the perfect 30-minute sweet treat for the entire family.
Do you love making special breakfasts on weekend mornings? I certainly do, and so does my family. There’s always a fun energy in the house on Saturday and Sunday mornings when we get to sleep in a bit, then wake up to make a fun breakfast treat together.
Donuts is one of my go-to weekend breakfast recipes. And while I enjoy a store-bought doughnut every now and then, I find that homemade is so much better. When you make donuts at home, you can easily control the ingredients and how they’re made. As a result, homemade donuts like these healthy vegan blueberry donuts, are better for you.
They often have less sugar and added oils than the heavy donuts you can buy at the store. Plus, these are baked in the oven instead of deep-fried. They’ll keep you full and energized, not weighed down.
How to Make Vegan Blueberry Donuts
If this is your first time making homemade 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 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.
Ready to get baking? Here’s how to put together this quick and easy vegan blueberry donut recipe:
Preheat the oven to 375°F. Grease a 6-well donut pan.
In a bowl, whisk together the almond milk and apple cider vinegar. Let this sit for 2-3 minutes. This is how you make vegan buttermilk for baking.
Next, add the melted butter, vanilla, and agave and whisk everything together.
In a separate bowl, sift together the flour, baking powder, baking soda, and sea salt. Finally, stir the dry ingredients into the wet ingredients until just combined and the batter is thick and smooth, about 2-3 minutes.
Spoon the batter into a piping bag (or use a Zip0loc bag with a corner cut away) and pipe batters it into the prepared donut pan. Only fill them about 3/4 of the way.
Bake for 16-18 minutes or until a toothpick inserted into donuts comes out clean.
Remove from oven and cool for 5 minutes before releasing the donuts from their pan. Finish cooling on a wire rack before glazing.
Making Blueberry Glaze for Donuts
The stunning purple glaze on these vegan blueberry 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 almond milk until smooth.
For a thicker glaze, add more powered sugar (1 Tbsp at a time) until your desired consistency is met. For a thinner glaze, add milk (1 Tbsp 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.
Fresh vs. Frozen Blueberries
I like using frozen blueberries for baking projects like these donuts. The flavor is more concentrated, plus they’re more affordable.
However, note that if you’re using frozen blueberries, lightly toss them in 1 tablespoon of flour or arrowroot starch before adding them to the batter. This helps absorb excess water and prevents the berries from sinking to the bottom of the donuts.
Store leftover donuts in an airtight container in the fridge for up to three days. You can warm a donut slightly in the microwave in 20-second increments if you like.
More Vegan Donut Recipes
Now that you have your donut pan out, put it to good use with these other healthy vegan donut recipes:
If you choose to make these Healthy Blueberry Vegan Donuts with Blueberry Glaze 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 with Blueberry Glaze
1cupblueberries, frozen or fresh(See Notes for frozen option!)
1 1/2cupsorganic all-purpose flour (I use Bob's Red Mill)
3/4cupAlmond milk, unsweetened(You can use your fave plant-based milk!)
1tspapple cider vinegar(I use Bragg's)
3Tbspsvegan butter, melted(I use Earth Balance; See Notes!)
2cupsorganic powdered sugar, sifted
1-2TbspsAlmond milk, unsweetened
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 3/4 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.
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 Tbsp at a time) until consistency is met. For a desired thinner glaze, add additional milk (1 Tbsp 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.
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.