Description
These Baked Blueberry Donuts are a healthier twist on a classic treat, featuring whole wheat pastry flour and fresh blueberries. Lightly sweetened with a coconut oil-infused batter, they are baked instead of fried, making them a great option for a homemade breakfast or snack. Topped with a simple vanilla glaze, these donuts are moist, flavorful, and perfect for an easy yet indulgent treat.
Ingredients
Donut Batter
- 1 1/4 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 large egg
- 1/2 cup milk (almond milk or cashew milk recommended)
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted (any oil or melted butter will work)
- 1/2 to 1 cup fresh blueberries
Glaze
- 2 cups powdered sugar
- 1/4 cup water (plus more as needed for consistency)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Set your oven to 350˚F to ensure it reaches the right temperature for baking the donuts.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat pastry flour, baking powder, salt, and sugar to combine all the dry elements evenly.
- Add Wet Ingredients: Stir in the egg, milk, and vanilla extract into the dry mixture. Add the melted coconut oil last, stirring swiftly to prevent it from hardening in the batter.
- Incorporate Blueberries: Gently fold in the fresh blueberries, distributing them evenly throughout the batter to avoid breaking them up.
- Fill Donut Pan: Grease your donut pan liberally with nonstick spray or oil. Spoon or pipe the batter into the molds, filling each about halfway (to the center), making about 10 donuts in total.
- Bake Donuts: Place the pan in the preheated oven and bake for 9-10 minutes until the donuts are lightly golden and a toothpick inserted comes out clean.
- Cool Donuts: Allow the donuts to cool in the pan for about 5 minutes, then carefully loosen them with a knife if necessary and transfer to a wire rack.
- Prepare Glaze: In a medium bowl, whisk together powdered sugar, water, and vanilla extract. Add water 1-2 teaspoons at a time until the glaze reaches a smooth, dip-friendly consistency.
- Glaze Donuts: Dip warm donuts in the glaze to coat both sides if desired, placing them back on the wire rack to let excess glaze drip off.
- Set Glaze and Serve: Let the glaze set for about 20 minutes until it hardens. Enjoy donuts fresh the same day or store in an airtight container at room temperature for a couple of days.
Notes
- For best results, use fresh blueberries to prevent the batter from becoming too wet.
- You can substitute the coconut oil with any mild-flavored oil or melted butter if preferred.
- If you don't have a piping bag, fill a freezer-safe plastic bag with batter and snip a small corner to pipe the batter into the donut molds easily.
- Donuts are best enjoyed fresh but can be stored at room temperature inside an airtight container for up to 2 days.
- The glaze consistency can be adjusted by adding more or less water to achieve the desired thickness.
