Blueberry Baked Donuts in Just 15 Minutes! Recipe

Introduction

These blueberry baked donuts are a quick and delicious treat you can make in just 15 minutes. Light, fluffy, and bursting with fresh blueberry flavor, they’re perfect for breakfast or a snack any time of day.

Ingredients

• 1/4 cup milk of choice (substitute with non-dairy milk like almond, oat, or soy for a vegan version)
• 1 tsp white or apple cider vinegar (helps curdle milk for tenderness)
• 1/4 tsp pure vanilla extract (enhances flavor)
• 1/3 cup maple syrup or agave/honey (acts as a natural sweetener)
• 3 1/2 tbsp oil or applesauce/mashed banana (provides richness)
• 1 cup flour (use all-purpose, spelt, or gluten-free flour)
• 1/4 tsp salt (enhances flavor)
• 1 tsp baking powder (acts as a leavening agent)
• Pinch of optional spices (cardamom or cinnamon)
• 1/2 cup blueberries (fresh or thawed frozen blueberries)

Instructions

1. Step 1: In a medium bowl, whisk together milk, vinegar, vanilla, maple syrup, and oil or applesauce. Let the mixture sit for about 5 minutes to curdle.
2. Step 2: In a large bowl, combine flour, salt, baking powder, and any optional spices.
3. Step 3: Preheat your oven to 350°F (175°C). Pour the wet mixture into the dry ingredients and stir gently until just combined.
4. Step 4: Fold the blueberries into the batter carefully to avoid breaking them.
5. Step 5: Spoon the batter into a donut pan, filling each cavity about halfway.
6. Step 6: Bake for 10-12 minutes, until the donuts are lightly golden and spring back when touched.
7. Step 7: Let the donuts rest in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• To keep donuts vegan, use non-dairy milk and substitute honey with maple syrup or agave.
• Try adding lemon zest to the batter for a bright, citrusy note that complements the blueberries.
• If you don’t have a donut pan, use a muffin tin and fill slightly less than usual for donut-shaped muffins.
• For extra texture, sprinkle a bit of coarse sugar on top before baking.

Storage

Store baked donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. To refresh, warm gently in a microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work well. It’s best to thaw and drain them first to prevent excess moisture in the batter.

What can I use instead of a donut pan?

If you don’t have a donut pan, a regular muffin tin is a good alternative. Just be sure not to fill the cavities completely to keep the shape manageable.

Blueberry Baked Donuts in Just 15 Minutes! Recipe

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5 from 78 reviews

Delight in these quick and easy Blueberry Baked Donuts, perfect for a sweet breakfast or snack in just 15 minutes. Made with wholesome ingredients and adaptable for vegan or gluten-free diets, these moist donuts feature juicy blueberries baked to perfection without any frying.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 8 donuts 1x
• Category: Dessert, Snack, Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Wet Ingredients

• 1/4 cup Milk of choice (dairy or non-dairy such as almond, oat, or soy)
• 1 tsp White or apple cider vinegar
• 1/4 tsp Pure vanilla extract
• 1/3 cup Maple syrup or agave/honey
• 3 1/2 tbsp Oil or applesauce/mashed banana

Dry Ingredients

• 1 cup Flour (all-purpose, spelt, or gluten-free)
• 1/4 tsp Salt
• 1 tsp Baking powder
• Pinch of optional spices (cardamom or cinnamon)

Add-ins

• 1/2 cup Blueberries (fresh or thawed frozen)

Instructions

1. Prepare wet ingredients: In a medium bowl, whisk together the milk, vinegar, vanilla extract, maple syrup, and oil or chosen substitute (applesauce or mashed banana). Allow this mixture to sit for about 5 minutes to let the milk curdle, which helps tenderize the donuts.
2. Mix dry ingredients: In a separate large bowl, combine the flour, salt, baking powder, and any optional spices like cardamom or cinnamon for added flavor.
3. Combine mixtures: Preheat your oven to 350°F (175°C). Pour the wet mixture into the bowl with the dry ingredients and gently stir until just combined, avoiding overmixing to keep the donuts light and fluffy.
4. Add blueberries: Carefully fold 1/2 cup of fresh or thawed frozen blueberries into the batter, distributing them evenly without crushing.
5. Bake: Spoon the batter into a donut pan, filling each cavity about halfway. Place the pan in the preheated oven and bake for 10 to 12 minutes or until a toothpick inserted comes out clean.
6. Cool and serve: Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

• Use non-dairy milk and substitute honey with agave to make the recipe vegan.
• For gluten-free donuts, opt for gluten-free flour.
• Optional spices like cinnamon or cardamom add warmth and depth, but can be omitted.
• Do not overmix the batter to maintain a tender donut texture.
• Donuts can be stored in an airtight container for up to 2 days or frozen for longer storage.

Keywords: blueberry baked donuts, healthy donuts, vegan donuts, gluten-free donuts, quick breakfast recipe, baked donuts recipe