Baked Blueberry Donuts
Delicious Baked Blueberry Donuts are light, soft, and perfectly moist! With just over 100 calories, this healthy donut recipe is fun and so easy to make for any breakfast or brunch gathering!
These were awesome! Easy to make and they had a wonderful light texture. I’ll definitely make them again!— Carol
Skip the trip to the donut shop and make these baked blueberry donuts at home instead! They’ve got all the same great flavors without the extra calories. Top with glaze or powdered sugar and you’ll have a treat that both kids and adults will enjoy.
Why you will love this recipe
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 them for breakfast. These are the perfect solution – they’re light and fluffy, yet made with simple ingredients you probably already have in your pantry!
These baked 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 works great, too.
- Flour. These use whole wheat pastry flour, which gives them a lovely fluffy texture. All-purpose flour or Kodiak Cake pancake mix works too.
- Baking powder. To fluff up the donuts!
- Salt. Brings all of the flavors together.
- Sugar. Just 1/4 cup granulated sugar for sweetener.
- Egg. You’ll need one egg to help with binding and ensure these bake properly.
- Milk. You can use any type of milk. I like to use either unsweetened vanilla almond milk or cashew milk.
- Vanilla extract. Always adding vanilla for delicious flavor!
- Coconut oil. Use melted coconut oil, another type of oil or melted butter for richness and moisture.
- Blueberries. For bursts of juicy blueberry in every bite. Feel free to use fresh or frozen blueberries!
How to make this recipe
These blueberry donuts are very easy to make – no mixer required! Here’s a quick rundown of the process, but for full (printable) instructions, reference the recipe card at the bottom of the post.
- Dry ingredients. In a large bowl, whisk together flour, baking powder, and sugar.
- Wet ingredients. In the same bowl, add in the egg, milk, coconut oil, and vanilla extract. Gradually, fold in blueberries. 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.
- Add batter to pan. Spray with cooking spray and 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. Place in oven and bake at 350ºF. for about 9-10 minutes.
- Cool slightly and glaze. Allow them to cool in the pan for about 5 minutes. You should then be able to easily lift each one out of the pan. Sometimes I use a butter knife around the edges for easier removal. If you have plans to add glaze, don’t let them completely cool. The glaze works best when donuts are still a bit warm.
For the glaze
After removing the doughnuts 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.
- Make the glaze. Stir 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.
- Glaze donuts. 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 it to be extra thick. It will eventually set and harden after about 20 minutes.
- You will need a non-stick donut pan for this recipe. You can find them at most major retailers, and they typically come with 6 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.
- Do not overfill the pan with batter. Only fill each cavity 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.
- The batter can be made up to one day in advance, and then stored covered in the refrigerator until you’re ready to use it.
- Coat your blueberries. Before adding the blueberries to the batter, toss them in a little flour. This will prevent them from sinking to the bottom.
Frequently asked questions
Baked donuts are way more healthy than the fried option. Typically, when donuts are deep fried, they require a lot of oil, which results in added fat and calories.
Frozen blueberries will work, but I love using fresh in this recipe! They’re always more flavorful. If you are using frozen, do not thaw first – add them into the batter frozen.
Yes! Simply wrap these individually in freezer-safe bags or store them in a large freezer bag or airtight container. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature. I recommend freezing them before adding the glaze.
Glazed blueberry donuts are my favorite, so I typically stick to the recipe as is, but there are many different ways to customize these. You can even omit the blueberries completely. Here’s some ideas:
- 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 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.
- Add lemon. Mix in zest from 1 lemon for an extra bright, fresh flavor. You can even replace half of the water with fresh lemon juice to make a lemon glaze.
- Other options. Be sure to check out my apple cider donuts and homemade chocolate donuts.
Baked donuts are best the day of making them. However, you can store them in an airtight container for up to 2 days. Allow the 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 for about a week. Microwave them for about 20-30 seconds when you’re ready to enjoy.
You guys are going to LOVE these incredibly tasty baked blueberry donuts! I tried limiting myself to only one, but it was impossible! Oops!
If you try these, 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 large 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 to 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.
Did you make this recipe?
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Are these cake donuts?
Yes, they are definitely more cake-y since they’re baked and not fried.
These were awesome! Easy to make and they had a wonderful light texture. I’ll definitely make them again!
Excellent recipe!! Thank you so much. My blueberry donuts were so soft and delicious. Can’t wait to make again…
Oh that makes me so happy!! Thanks so much for your comment!
Hi Kim! I’m interested in trying it with kodiak cakes for protein, but do I still need to use the baking powder?
no, you don’t. hope you enjoy!
Just made these this morning! Perfect level of sweetness for breakfast without the glaze. Thanks for the recipe!!
Yay! Super happy that you enjoyed and thanks so much for your comment!
I made these this morning and the kids loved them. My 4 year old daughter said “they were the best ever”. I must have made mine a little bit bigger because I only got 8 donuts out of the batter. I also only used 1 cup of powdered sugar for the glaze with lemon juice and we still had some glaze left after dipping 8 donuts. Thanks again for the yummy recipe.
So happy your family loved these!
Oh my goodness, these are THE best homemade baked donuts you will find on the internet! I have made them 5 days in a row for family because they are so good and flawless each time. The only thing I have experimented with is different fruit and chocolate chips, but have used the recipe exactly as it is stated. SO GOOD!!!
Your comment makes me SO happy! I’m so glad you’re enjoying these donuts and able to change them up too!
First attempt at making donuts. I adjusted the ingredients to make a paleo/gluten-free version and they were pretty good. I did cheat on the paleo a bit by using granulated sugar and powered sugar since I didn’t have any good substitutes around. For flour, I substituted a mix of half almond flour and half cassava flour. That pushed the baking time to 15 minutes. The donuts were a bit more delicate than regular donuts, but held together and the texture was great. I might try less cassava flour next time to see if they are sturdier. I suspect that could reduce the baking time a little. (We live at altitude, almost 6,000 feet, which likely had an effect.)
We found the glaze to be super rich. Next time I will glaze just the tops.
Can you make these without the fruit? I understand it will be plain i just need to know if its possible.
I haven’t actually tried it, but I’m sure it would work fine. Let us know if you give it a try!
If you use Kodiak pancake mix do you still need to add the other dry ingredients?
You can omit the baking soda, salt and possibly the sugar (depending on how sweet you want the donuts to be). Enjoy!
Could you make these with grapes or pomegranate or watermelon or mango or banana or papaya?
I am really curious about the possibilities
I know they would work with diced strawberries or raspberries, but some of the other fruit you mentioned may be too watery. If you give it a try, let us know how it works out.
Any suggestions on how to make these vegan and gluten free?
You could try using a flax egg and a 1-to-1 gluten free flour, but I haven’t tried it, so I can’t say for sure how they will turn out. Let us know if you give it a try.
We make these all the time! They’re my favorite thing to make when I want to serve a special breakfast to my kids! Love them!
Absolutely delicious!!! I made 12 mini donuts with this recipe. I made 6 blueberry and 6 dark chocolate chips. Both were delicious. My hubby and I thought they were perfectly sweet without a glaze! I drizzled some almond butter over the chocolate chip donut… such a great treat!! 😁♥️
Yum! Sounds delicious! So happy to hear you enjoyed!
I loved the recipe!
Yay! So happy to hear!
So I’m a beginner with ADD and ADDer’s don’t read directions well. LOL Nevertheless, I made it and only got five doughnuts out of it and they were more like thick half bagels when they came out as I only had enough to fill each doughnut mold a little over half way; I used a silicone mold I bought from Amazon. Not sure what I didn’t do right. I substituted for some of the ingredients and used oat milk from Aldi, ghee and coconut sugar instead. Also, I used frozen blueberries and had to had bake them for at least 13 minutes. BUT the doughnuts were still very good and way healthier than anything I could ever buy. I’ll have to take another crack at it.
Thank you, Kim!
These look and sound so delicious! I was wondering if I could substitute the milk with water? I don’t use any type of milk for anything, and I’m having a hard time finding a good recipe that doesn’t involve it. Also, what about just-add-water type pancake mixes? Is there a way that could become a donut or quick bread as well? I’m new to homemade baking, forgive my novice questions.
I think just water would work, but I haven’t tried it so I can’t say for sure. This recipe does work using Kodiak Cakes pancake mix.
Amazing! Tastes a lot like the real thing with none of the guilt! Skipped the blueberries, added the cinnamon spice mix and a teaspoon of ACV. Baked 12 min. Used tinfoil to convert my muffin pan to a donut mold, probably will just make donut holes in mini muffin tin next time as lost a lot of donut to the foil. Will double recipe next time since these will be gone too fast!
Yay! So glad you loved! Thanks for taking time to leave feedback.
Does it have to be Kodiak pancake mix? my house has Krusteaz buttermilk pancake mix but i think it would be safe to switch?
I’m sure the Krusteaz mix would work great. Let us know!
I will be making these yummy deliciousness again in the morning. I have found that if you use the chocolate Kodiak pancake mix makes amazing one. I will be making them again adding strawberries.
Use the pancake mix in place of the flour. I have also used chocolate peanut butter pancake mix and omg they were amazing.
Love the idea of using the chocolate mix! Will definitely have to try that!
I have made baked donuts in my silicon donut pan a few times from random recipes online. My 4 year old and I love to bake together. This is by far the easiest and more delicious. They are not too sweet but the glaze adds a great sweetness. I added a little lemon to the glaze, but otherwise followed the recipe exactly. Thank you! We will be making these again.
Yay! So happy to hear this and thanks so much for taking time to leave feedback!
Hi! Absolutely loved these! Just curious, how did you get the calorie count? When I did it, it says each donut hole is 80 calories each with a light glaze and I made 21 of them. Yours says a whole donut is 117 w/o glaze.
So glad you enjoyed! I used myfitnesspal.com.
Just made these! I went the unhealthier route and used white flour 😬. Delicious. Also used a blueberry glaze from another pin. It came out beautiful.
Sounds perfect! So glad that you enjoyed! Thanks for taking time to comment!
Have you done them with the melted butter instead of coconut oil yet? I know it says both can be used in the recipe – just didn’t know if it changes the consistency or anything?
I haven’t actually tried it, but it should still have a really good texture.
These were great! I made them for Easter brunch and my daughter requested them again this week. I love that I can make the batter the night before- makes donuts come faster in the morning! Thank you!
That makes me so happy! Glad you and your daughter are enjoying them!
I just made these with my five year old daughter. We LOVED them. We did have to bake them a bit longer, about 16 minutes, to get them just right. Thank you for such a great recipe! I’m a donut lover and these hit the spot.
Yay! So glad you enjoyed and thanks for the cook time feedback.
Can you use a granular sugar substitute like Swerve?
That should work just fine!
Can almond flour be used instead of pastry flour?
I haven’t tried this recipe with almond flour, so I’m not sure if it would give you the best texture. Please let us know if you try it!
I have frozen blueberries could I use those instead of fresh
That should work fine. I wouldn’t thaw them out. Enjoy!
You wouldn’t thaw them first? Would we need to take out some liquid then?
Frozen or fresh is best in baked goods. Thawed berries are likely to be mushy, sink to the bottom and release too much liquid. You may need to increase the bake time by a minute or two to account for the frozen berries. enjoy!
I used strawberries that needed to be used up and these were great! I used self-rising flour and replaced the sugar with Lakanto monkfruit sweetener. I am following weight watchers and these came to 3 blue points each. 👍 I will definitely be trying with blueberries! Do you have a chocolate version or can I just add unsweetened cocoa powder? Thanks for a healthy alternative!
Yay! I’m so glad you enjoyed! I don’t have a chocolate version, but I’ve been thinking that maybe I should create one. 🙂 Adding some unsweetened cocoa powder or even Kodiak Cakes chocolate pancake mix should work great.
How much cocoa powder could be added and does it replace some of the flour?
I’m not sure, I haven’t tried cocoa powder. Please let us know if you try it and how it works out.
If I do not have a donut pan is there an alternative baking dish I could use? Like if I filled muffins tins half way full and baked them that way? I know it would not be the cute “donut” look but it would taste the same. What do you think?
I think that would work just fine. You may need to adjust baking time a bit.
I actually just found a hack using parchment paper https://www.youtube.com/watch?v=bHUWr7177mY here is the link for those who do NOT have a donut pan
Cool! Thanks for sharing!
Loved these donuts! They were delicious and I loved that they were low calorie too. I’ll definitely make again!
The directions say mix baking powder and baking soda but the ingredients list only has baking powder, will I need baking soda ?
Only baking powder. Sorry, I just fixed that.
Nevermind my eyes are seeing things.
This is a fantastic recipe! I love it so much I want to printed it out and save it, but the print button wouldn’t’ work. I tried reloading the site a few times, but it didn’t work. Anyway, I am using Google Chrome on a Win 10 machine
Thanks so much for your comment and I’m glad that you enjoyed the donuts! I’m sorry you’re having trouble printing. I just checked and it is working for me on Chrome and Safari with a Mac. You might try a different browser. Sorry about that!
I made these as donut holes in a mini muffin pan for more portion control. Used some blueberry juice in the glaze to give it that purple glow and it worked out wonderfully as well. I will definitely make these again!
Love this idea! So glad you enjoyed!
Do you think these can be made without eggs?
I haven’t tried it, but it probably would. You could also try using a flax or chia egg.
Gorgeous blueberry doughnut recipe! I don’t expect this to last through the week LOL. Thanks for sharing 🙂
Could I use sugar free maple syrup instead of the sugar if I wanted to cut down on carbs (I’m trying to figure out how to be greedy and get 2 into my macros).
I haven’t tried it, so I hate to guarantee that it will work, but I really think it would. Let us know if you give it a try!
Making donuts for the second day in a row. Yesterday I used one cup of diced strawberries that I tossed in a couple tbsp of flour. I added lemon juice to the glaze. They were very good but we thought the dough tasted too earthy. Today I am making them using blueberries, I added the zest of one lemon to the batter and juice of 1/2 a lemon to the glaze. They are delicious!
Sounds perfect! I need to try that added lemon zest and glaze!
Can I substitute water instead of milk?
I think that would work fine. Let us know if you try it.
This is so unique! Healthy and tasteful!
I love how the baking makes these better for you than traditional fried doughnuts. I can’t decide if I like the glazed donuts of the powdered sugar ones better? Guess I need to try both!
Such a yummy easy way to make breakfast!
I have all of the ingredients I need already, so I can’t wait to make these donuts for breakfast tomorrow! They look great!
Soo good! Perfect thing to make with fresh blueberries!
Can I use white flour? I know, not as healthy, but we are social distancing currently, and a trip to the store doesn’t sound like a good idea.
I just did! Turned out tasty! I might have eaten like 6 as my lunch lol! Didn’t care about the health aspect so much as using my blueberries before the shriveled!
So glad you enjoyed! Thanks for your comment!
I can’t wait to make these skinny blueberry donuts. Can I use frozen blueberries for this recipe? We picked blueberries this summer so I have a ton in the freezer to use up.
I haven’t tried frozen blueberries in this recipe, but I really think it would work just fine. Let us know if you give it a try!
I used frozen blueberries! just baked a little longer but they are SO GOOD. ( also used Kodiak cake *waffle * mix and they are wonderful.
That makes me so happy to hear that you enjoyed! Thanks so much for taking time to comment!
What skinny blueberry donuts?! No way!!! And you know what, Ive been wondering what I can make with my batch of blueberries and you just gave me my newest baking recipe!!! Thanks!!!
Yes! I just picked a ton of blueberries and these are the perfect way to use them up! I needed some inspiration to move away from blueberry pancakes (if it’s possible to be sick of them). I also love the idea of mixing another berry in. Raspberry and blueberry in the doughnuts could be yummy!
This is the perfect companion with my morning coffee! Love getting blueberries in every bite.
These look so incredible and I love that the recipe is a healthier take on donuts! Absolutely perfect for a weekend brunch!!
Loved all of the blueberries in these and the donuts were so soft and fluffy!
I added lemon juice to the glaze, super tasty! I did have to bake them about 16 minutes before they looked done, too many blueberries added moisture, but so worth it!
Yum! Love the sound of lemon glaze!
These are the BEST healthier donuts I’ve made! Will definitely be making again and again!
These were great. I used sifted unbleached flour and canola oil. Instead of the glaze, I warmed up some leftover lemon mascarpone frosting and dipped the donuts in it. This is a keeper.
So happy you enjoyed!! Thanks so much for leaving your feedback and modifications that you made!
Absolutely loved these donuts! So delicious for so little calories!