Baked Donuts with Blueberries
Deliciously healthy baked donuts with blueberries that are light, soft, and perfect for breakfast! With just over 100 calories, these Skinny Blueberry Donuts are a fun and easy treat that’s perfect for any breakfast or brunch gathering!
This easy donut recipe was originally published on August 15, 2015. It was republished on July 29, 2019 with updated photos and recipe tips.
Baked Blueberry Donuts – Baked Donut Recipe Without Yeast!
Skip the trip to the donut shop and make these baked donuts at home instead! They’ve got all the same great flavors without the extra calories. Top with donut glaze or powdered sugar to fit your occasion and you’ll have a treat that both kids and adults will enjoy.
My kids LOVE donuts, but I try not to buy them that often. It’s honestly kind of a hassle to run out to the donut shop before breakfast, and donuts can be so heavy. I hate that feeling of being weighed down after eating a breakfast of donuts. These baked blueberry donuts are the perfect solution – they’re light and fluffy, and are super easy to whip up. They are also made with simple ingredients you probably already have in your pantry!
These yummy blueberry donuts are just the right amount of indulgence. They’ll satisfy your sweet tooth without leaving you in a sugar coma. And I love that they are baked and so easy to make! If you find yourself out of flour, just use Kodiak Cakes Pancake Mix. It totally works great, too.
How Do You Make Healthy Baked Donuts?
The batter for this donut recipe starts with dry ingredients. Whisk together flour, baking powder, and sugar. Next, to the same bowl, add in the egg, milk, coconut oil, and vanilla extract. If you don’t happen to have flour on-hand, try using pancake mix instead. I’ve successfully made these donuts using Kodiak Cakes Pancake Mix and any variety should work.
You will need a non-stick donut pan for this recipe. You can find donut pans at most major retailers, and they typically come with 6 donut indentations to a pan. I ordered mine from Amazon and it was just over 10 bucks. It is this donut pan from Nordic Ware and it does the job quite nicely.
I use a piping bag or a freezer bag with the tip snipped off to pipe the donut batter into the pan. It’s the best way to keep the mess to a minimum and end up with perfectly shaped donuts.
Bake the donuts at 350ºF. for about 9-10 minutes and then allow them to cool in the donut pan for about 5 minutes. You should then be able to easily lift each donut out of the pan. Sometimes I use a butter knife around the edges for easier removal.
If you have plans to glaze donuts, don’t let them completely cool. The glaze works best when donuts are still a bit warm.
Donut Glaze Recipe
After removing the baked blueberry donuts from the pan, you can leave them as is, top them with a sprinkling of powdered sugar or whip up this wonderful donut glaze recipe. The glaze is a super simple mix of powdered sugar, water and vanilla extract. Super simple, but also super delicious. You probably will not need to use all of the glaze, so it is not calculated in the nutritional information.
To make the donut glaze, whisk together the powdered sugar, water and vanilla. If the glaze is too thick for your liking, add a bit of water, about 2 teaspoons at a time and stir. If the glaze somehow gets too thin, refrigerate it for a bit and it should thicken up.
Once the glaze is made, dip each warm donut (don’t wait for them to cool!) into the glaze, making sure to coat both sides, if preferred. Place onto wire rack to allow excess glaze to drip down. Sometimes I do two coats of glaze, if I want the donut glaze to be extra thick. The glaze will eventually set + harden on the donuts after about 20 minutes.
Tips For These Easy Baked Donuts
- Do not overfill the donut pan with batter. Only fill the indentations up to 3/4 of the way full. If you add too much batter, the donuts will rise up over the edges of the pan and lose that classic shape.
- If using the donut glaze, dip donuts into glaze while they are still slightly warm.
- The donut batter can be made up to one day in advance, and then stored covered in the refrigerator until you’re ready to use it.
- I often make these baked donuts on the first day back to school as a special treat! Your kiddos will definitely thank you for this breakfast goodie!
How Long Do Baked Donuts Last?
Baked donuts are best the day of making them. However, you can store the baked donuts in an airtight container for up to 2 days. Allow the donut glaze to fully dry before stacking them, so that they don’t stick together. If you need them to last longer than 2 days, you can store them in an airtight container in the fridge. Microwave them for about 20-30 seconds when you’re ready to eat.
Variations Of Healthy Baked Donuts
Blueberry donuts are my favorite, so I typically stick to the recipe as is, but there are many different ways to customize baked donuts. You can even leave the blueberries out completely.
- Funfetti: Stir in about 1/4 to 1/3 cup colorful sprinkles to the batter.
- Chocolate chip: Add 1/3 to 1/2 cup mini chocolate chips to the batter.
- Spice: Add any favorite spice to the mix. We love adding 1 teaspoon pumpkin pie spice mix or 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the batter.
- Fruit change-up: Swap out the blueberries for chopped strawberries or raspberries.
- Cinnamon sugar: Instead of the donut glaze, make a mixture of 1 cup sugar, 1 teaspoon ground cinnamon and 1/2 cup unsalted melted butter. Dip donuts into mixture to coat all sides.
You guys are going to LOVE these incredibly tasty baked blueberry donuts! I tried limiting myself to only one, but it was impossible! Oops!
Watch the video tutorial to see how easy it is to whip up these baked donuts!
MORE BREAKFAST RECIPES YOU’RE SURE TO LOVE!
If you try these easy baked donuts, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re baking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Baked Blueberry Donuts
- 1 1/4 cups whole wheat pastry flour, spoon in and level off the top (all-purpose, spelt or whole wheat flour will also work, as well as Kodiak Cake pancake mix)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 egg
- 1/2 cup milk, (I like almond milk or cashew milk)
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil,, melted (any oil or even melted butter will work)
- 1/2-1 cup fresh blueberries
- powdered sugar, optional topping
Optional donut glaze topping
- 2 cups powdered sugar
- 1/4 cup water + more as needed for consistency
- 1/2 teaspoon vanilla extract
- Donut Baking Pans
- Pre-heat oven to 350˚ F.
- In a large bowl, combine flour, baking powder, salt and sugar. Stir in egg, milk, vanilla extract and coconut oil. I add the coconut oil last and stir swiftly, as to avoid it hardening up. Gradually, stir in blueberries.
- Spoon batter into a liberally greased donut pan (nonstick spray works fine). You can also use a piping bag or a freezer bag with the tip snipped off to pipe the donut batter into the pan. Divide equally to create 10 donuts. Batter should fill donut molds to the center (but not cover it).
- Bake for 9-10 minutes. Let donuts cool for about 5 minutes before removing them from the donut pan. You may need to use a knife to remove each donut from the pan.
- To make the donut glaze, mix all glaze ingredients in a medium bowl. You may need to add a bit more water 1-2 teaspoons at a time for the right consistency.
- Dip warm donuts into the glaze, making sure to coat both sides, if desired. Place onto wire cooling rack to allow excess glaze drip down. The glaze will eventually set + harden on the donuts after about 20 minutes.
- Donuts are best enjoyed the same day, though they keep at room temperature for a couple extra days in an airtight container.
- You will probably not use all of the glaze recipe and since it is also optional, it is not included in the nutritional information.
- Store baked donuts in an airtight container for up to 2 days. Be sure the frosting has fully dried before you stack them, so that they don’t stick together.