Vegan Blueberry Donuts with Blueberry Glaze

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. 

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.

Instructions

Ready to get baking? Here’s how to put together this quick and easy vegan blueberry donut recipe:

1. Preheat the oven to 375°F. Grease a 6-well donut pan.
2. 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. 
3. Next, add the melted butter, vanilla, and agave and whisk everything together.
4. 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.
5. 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.
6. Bake for 16-18 minutes or until a toothpick inserted into donuts comes out clean.
7. 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. 

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Healthy Blueberry Vegan Donuts with Blueberry Glaze

Prep Time: 10 mins

Cook Time: 18 mins

Total Time: 28 mins

Serves: 6 Donuts

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Ingredients

• 1 cup blueberries, frozen or fresh (See Notes for frozen option!)
• 1 1/2 cups organic all-purpose flour  (I use Bob's Red Mill)
• 2 tsps baking powder
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup Agave (See Notes!)
• 3/4 cup Almond milk, unsweetened (You can use your fave plant-based milk!)
• 1 tsp vanilla extract
• 1 tsp 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 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.

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 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.
• 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. 
   

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Healthy Blueberry Vegan Donuts with Blueberry Glaze.

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