These blueberry donuts are fluffy, cakey, and made with just 5 ingredients! No yeast, no eggs, and no butter needed, they are baked come together in under 10 minutes!
I feel like donuts get an unfair rap for being complicated and time-consuming, but that is far from the truth. Essentially, they are a cake that is baked in a donut pan.
I typically make classic baked donuts but when I want something a little fruity, I love adding some blueberries to them.
The best blueberry donut recipe
As someone who loves a good donut, blueberry donuts have always been my favorite. There’s something special about biting into a cakey donut that is bursting with blueberries!
- The texture ticks all the boxes- They are fluffy, cakey, and with a light and tender crumb.
- Unlike other donuts, these have no yeast in them and they are baked to perfection.
- Baking them also makes them a healthier choice, and the ingredients reflect that too: no eggs, butter, or refined sugar is needed.
- They are ready in just 10 minutes, you have the option of adding a glaze on top or leaving them as it is.
Oh, and if you’re worried about access to blueberries, frozen ones work just as well as fresh ones!
Ingredients needed
This donut recipe is incredibly simple and uses just 5 ingredients. If you’ve made any of my healthy desserts before, you probably have everything in your pantry right now. Here is what you’ll need:
- Self rising flour. A combination of flour, baking powder, and salt. Skip the expensive store-bought blends and make your own. It is so much cheaper and easy to do.
- Maple syrup. Adds sweetness to the donuts and keeps them moist and fluffy.
- Coconut oil. Gives the donuts the tender crumb. Use refined coconut oil for no coconut flavor whatsoever.
- Milk. I used unsweetened almond milk but any milk works.
- Blueberries. Fresh or frozen blueberries.
How to make blueberry donuts
This has to be one of the easiest donuts to make. You follow a simple 5-step process that comes together quickly.
Step 1- Prep the oven
Start by preheating the oven and greasing a 12 count donut pan (or 2 6-count ones!) generously with cooking spray and set aside.
Step 2- Make the batter
Next, in a large mixing bowl, combine all your ingredients, except for the blueberries, and mix well. Fold through half the blueberries.
Step 3- Disperse into donut pan
Now, pour the blueberry donut batter into a large ziplock bag. Cut a corner of the bag and squeeze out the donut batter into the donut pan, filling about 2/3 of the way through. Top with remaining blueberries.
Step 4- Bake the donuts
Next, bake the donuts for 12-15 minutes, or until they spring back slightly and a skewer comes out clean from the center. Allow donuts to cool in the pan for 5 minutes, before transferring to a wire rack to cool completely.
Step 5- Frost donuts
Finally, once the donuts have cooled, dip them in a glaze or add some frosting.
Tips to make the best recipe
- Do not over-bake the donuts. Donuts cook deceptively quickly, similar to muffins or mini muffins. Once they look firm on top and bounce back once you touch them, they are baked!
- Avoid over-mixing the batter. Like any good batter, over-mixing loosens the batter and as such, might yield donuts that turn out dense. Mix enough until the flour is incorporated.
- Reserve blueberries for the top. This is more for aesthetic purposes, but adding a few blueberries on top will
- Let them cool before glazing. If you opt to glaze the donuts, make sure they have cooled completely, or else the frosting will seep off.
Storage instructions
To store: You can keep leftovers at room temperature, provided you intend to eat them within 2 days. Keeping them out any longer will see the donuts begin to get soggy.
These donuts though, are best stored in the refrigerator and will keep well for up to 5 days, covered.
To freeze: Wrap each donut in parchment paper and place in a ziplock bag. They will keep well for at least 6 months.
More donut recipes to try
Frequently Asked Questions
There are just 80 calories per donut without a glaze.
These donuts have no eggs or dairy in them so are suitable for a vegan diet.
If you use gluten free self rising flour, this recipe is suitable for celiacs.
For those of you who don’t have a donut pan, you can easily make them using a muffin tin! Simply follow the directions as the donuts, but fill the muffin tins up 3/4 to the top. The “muffins” will be done once a skewer comes out clean, around 13-15 minutes.
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Blueberry Donuts (5 Ingredients)
Ingredients
- 2 1/2 cups self rising flour
- 1/2 cup maple syrup can sub for agave nectar
- 1/4 cup coconut oil
- 1 cup milk of choice
- 1/4 cup blueberries
Instructions
- Preheat the oven to 180C/350F. Coat a 12-count donut pan with cooking spray and set aside.
- Sift your flour into a large mixing bowl. Add the rest of the ingredients, except the blueberries, and mix until a thick dough remains. Fold through the blueberries.
- Pour the donut batter into a large ziplock bag. Cut off one corner of the bag and pipe out the donut batter into the donut pan. Lightly wet your hands and shape into the donut cavities. Do not overfill.
- Bake for 10-15 minutes, or until just done, and a skewer comes out just clean. Allow cooling in the pan for 5 minutes, before transferring to a wire rack to cool completely.
Notes
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Can you make the keto option with flax egg, instead of eggs..or with one of the egg replacers?
That won’t work at all 🙂
Is the nutrition info of 11 carbs for the gluten free version of these donuts or paleo/Keto?
For the vegan/gluten free option 🙂
Are there really no egg substitutes in the vegan version? My batter is very thick.
Disregard my previous question. They worked perfectly. Never should have doubted you, Arman! 🤗
Hi, thanks for all the recipes. I made the Keto version of these and the dough is a tad bit bland. It could use vanilla or lemon extract and 1/2 tsp salt to add flavor and balance. 🙂
Thanks for the suggestion!
Your blueberry donut pictures don’t have a hole in the middle! What form did you use to bake them and how did you subsequently fill them? Or is the hole just covered over with frosting?
The hole is just covered by the frosting 🙂
Ha! Thank you! Looking forward to trying them.
Ha! Thank you! I look forward to trying them.
So welcome!
Can you sub the coconut oil for something else?
I’ve only tried this recipe as written. You can try using butter, but I can’t vouch for it myself.
Hi Arman, thank you for the wonderful recipe, is it possible to do the vegan option but replacing the flour with almond flour?
Additionally would it still taste good without the glaze?
Hi! I haven’t tried so feel free to experiment and see. I often eat these without the glaze.
As much as I spray my donut pan these still stick terribly w/ the almond flour. Any tips? Thank you!
Hi Lisa! Do you have a silcone mold? They help, otherwise using blanched almond flour instead of traditional almond flour
Thank you, Arman! I will try with silicone pans. The taste is amazing!
Donuts are my kryptonite, but being allergic to wheat and eggs, I’ve had to miss them. Can’t wait to try your recipe!!!
Uuummm. Why are you so amazing?!? Thanks for all the recipes!
Hi! I didn’t understand what this proportion means?
(2 1/2 cups gluten-free self-rising)
flournumber 2, what is it? 2 1/2 or 21: 2?2 1/2 cups gluten-free self-rising flour
It’s 2 1/2 cups of gluten-free self rising flour.