This Healthy Blueberry Vegan Donuts with Blueberry Glaze recipe is a real treat. Fluffy, moist, baked, and completely dairy-free; these donuts (or doughnuts if preferred) are the perfect sweet treat for the entire family. Easily whipped together in under 30 minutes.
Preheat oven to 375 degrees Fahrenheit and spray your doughnut baking pan (that has 6-wells).
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt.
In a separate mixing bowl, add the unsweetened coconut milk and apple cider vinegar, whisking together well and letting it sit for 2 minutes (to activate ingredients). Then add the maple syrup, vegetable oil (or coconut oil), vanilla extract, lemon juice, and mix well again. Finally, stir in the dry ingredients until everything is just well combined. Now, gently fold in the blueberries using a spatula.
Spoon the batter into a plastic ziploc bag (or piping bag), cutting the tip and pipping it into prepared doughnut pan. **NOTE: be sure to only fill each well at the half-way point to avoid donuts from baking to largely.**
Bake donuts for 16-18 minutes or until golden brown and then let them cool for 5 minutes. Lastly, turn them out onto a cooling rack so that they continue to cool completely.
To make glaze, combine the blueberries and powdered sugar in a blender and blend until smooth and desired consistency is met. If more thickness is needed, add additional powdered sugar (1 Tbsp at a time). Add to a medium bowl and set aside (preferably in the refrigerator) until ready to use.
Once cooled, dip in prepared blueberry glaze and serve.
**If using frozen blueberries, be sure to toss them in 1-2 Tbsps of flour before adding to batter; this allows them to bake evenly and not liquify your batter.**