I just made Blueberry Donuts that are so light and soft they pass as a healthy breakfast and I’m not even remotely sorry.

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I am obsessed with these blueberry donuts because they actually taste like a treat without wrecking my day. I love the light crumb from whole wheat pastry flour and the burst of sweet-tart fresh or frozen blueberries in every bite.

They’re soft, not greasy, and somehow way more satisfying than a sad store pastry. And I eat them for breakfast and feel like I didn’t sacrifice flavor.

But they still feel kind of virtuous, you know? Baked Donuts that hit my sweet spot.

I make a batch and then defend them from anyone who looks hungry and share them sometimes.

Ingredients

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Whole wheat pastry flour: makes it hearty and slightly nutty, but still soft and not dense.
Oat flour: adds mild sweetness and fiber, basically keeps things tender and wholesome.
Coconut or light brown sugar: gives caramel notes without being cloying, you’ll use less sugar.
Baking powder: lifts the batter so the donuts stay light and airy.
Baking soda: helps a little browning and balances acidity for better texture.
Fine sea salt: brightens flavors, it’s tiny but totally necessary.
Flax egg: vegan binder with omega-3s and fiber, plus a bit of nuttiness.
Unsweetened non-dairy milk: keeps it dairy-free and a touch lighter in fat.
Unsweetened applesauce: replaces oil for moisture, lowers calories, adds gentle sweetness.
Melted coconut or neutral oil: gives tenderness and a slight richness, not greasy.
Vanilla extract: adds warmth and rounds flavors, you’ll smell it right away.
Lemon zest: optional but brightens everything, basically a tiny citrus punch.
Blueberries: juicy bursts of antioxidants and sweetness, fresh or frozen works great.

Ingredient Quantities

1 cup whole wheat pastry flour

1/2 cup oat flour (or rolled oats blitzed fine)

1/3 cup coconut sugar or light brown sugar, packed

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)

3/4 cup unsweetened non dairy milk (almond, soy, oat etc)

1/4 cup unsweetened applesauce

3 tablespoons melted coconut oil or neutral oil

1 teaspoon vanilla extract

1 teaspoon lemon zest (optional but nice)

1 cup fresh or frozen blueberries, gently folded in

How to Make this

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1. Preheat oven to 350°F (175°C) and grease a 6 or 12 cavity donut pan well or use nonstick spray, set aside.

2. Make the flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes until gelled.

3. In a big bowl whisk together 1 cup whole wheat pastry flour, 1/2 cup oat flour, 1/3 cup coconut or light brown sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon fine sea salt.

4. In a separate bowl combine the flax egg, 3/4 cup unsweetened non dairy milk, 1/4 cup unsweetened applesauce, 3 tablespoons melted coconut or neutral oil, 1 teaspoon vanilla extract and 1 teaspoon lemon zest if using.

5. Pour the wet into the dry and stir just until mostly combined, dont overmix or the donuts will get tough.

6. Gently fold in 1 cup fresh or frozen blueberries, being careful not to crush them if fresh; if using frozen dont thaw them first or they will bleed.

7. Spoon batter into the prepared donut pan, filling each cavity about 3/4 full. Tap the pan lightly on the counter to remove big air bubbles.

8. Bake for 10 to 14 minutes for a 6-cavity pan or 9 to 12 minutes for a 12-cavity pan, until the donut tops spring back and a toothpick comes out clean or with a few moist crumbs.

9. Let donuts cool in the pan 5 minutes, then transfer to a wire rack to cool completely before glazing or serving. They keep well in an airtight container for 2 to 3 days or freeze for longer.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. 6 or 12 cavity donut pan (well greased or nonstick spray)
3. Large mixing bowl and a medium mixing bowl
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Tablespoon and teaspoon for the flax and oil measurements
7. Spoon or small ice cream scoop for filling the cavities
8. Wire cooling rack
9. Toothpick or cake tester (for doneness)
10. Nonstick spray or pastry brush and some oil for greasing the pan

FAQ

Q: Can I use frozen blueberries instead of fresh? A: Yes, frozen work fine. Do not thaw them completely or they will bleed into the batter. Toss frozen berries in a little flour or oat flour, fold in gently at the end so the batter stays light.

Q: What temperature and bake time should I use? A: Bake at 350°F (175°C) in a donut pan for about 12 to 14 minutes, until a toothpick comes out clean. Oven temps vary so start checking at 11 minutes.

Q: How do I make this gluten free? A: Use a certified gluten free 1-to-1 baking flour in place of whole wheat pastry flour and make sure your oat flour is labeled gluten free. The texture might be a touch different but they will still be tasty.

Q: Can I skip the flax egg and use a regular egg? A: Yes, one large egg can replace the flax egg. If you want egg free but no flax, applesauce can be increased to 1/3 cup but the structure will be a bit softer.

Q: How should I store them and how long will they last? A: Store cooled donuts in an airtight container at room temp for 2 days, or in the fridge for up to 5 days. You can freeze for 2 months; thaw overnight in the fridge or at room temp.

Q: Any tips to keep the donuts from getting soggy from blueberries? A: Pat fresh berries dry. For fresh or frozen, fold berries in at the last second and avoid overmixing. Also make sure batter isn't too thin; if it looks watery add a tablespoon or two more oat flour.

HEALTHY Baked Blueberry Donuts Recipe Substitutions and Variations

Whole wheat pastry flour: swap with all-purpose flour (1 to 1) for a lighter crumb, or try spelt flour 1 to 1 for a nuttier taste. you may get a bit less rise with spelt.
Oat flour: use almond flour (use slightly less, about 3/4 cup) for a tender, moist donut, or just blitz rolled oats extra fine and use the same amount if you want more texture.
Coconut sugar or light brown sugar: replace with 1/3 cup maple syrup or honey but reduce the non-dairy milk by about 2 to 3 tablespoons to keep batter thick, and know it browns quicker.
Flax egg: substitute one large egg for each flax egg if not vegan, or use a chia egg (1 tablespoon chia seeds + 3 tablespoons water) same timing as flax.

Pro Tips

1. Measure flours right by spooning them into the cup and leveling off instead of scooping, otherwise the donuts will come out dense. If your whole wheat pastry feels packed, fluff it first with a fork.

2. Don’t overmix once you add the wet to the dry. Stir until mostly combined and there are a few streaks of flour left. Overworking develops gluten and makes them tough, trust me.

3. If using frozen blueberries keep them frozen and toss them in a little flour before folding in so they don’t sink to the bottom or bleed into the batter. For fresh berries gently fold them in with a spatula so they don’t pop.

4. To keep donuts moist, don’t skip the applesauce and don’t overbake. Check a minute or two before the minimum time, and once cooled store in an airtight container with a small piece of bread to help retain moisture.

HEALTHY Baked Blueberry Donuts Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I just made Blueberry Donuts that are so light and soft they pass as a healthy breakfast and I’m not even remotely sorry.

Servings

servings

Calories

170

kcal

Equipment: 1. Oven (preheated to 350°F / 175°C)
2. 6 or 12 cavity donut pan (well greased or nonstick spray)
3. Large mixing bowl and a medium mixing bowl
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Tablespoon and teaspoon for the flax and oil measurements
7. Spoon or small ice cream scoop for filling the cavities
8. Wire cooling rack
9. Toothpick or cake tester (for doneness)
10. Nonstick spray or pastry brush and some oil for greasing the pan

Ingredients

1 cup whole wheat pastry flour
1/2 cup oat flour (or rolled oats blitzed fine)
1/3 cup coconut sugar or light brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
3/4 cup unsweetened non dairy milk (almond, soy, oat etc)
1/4 cup unsweetened applesauce
3 tablespoons melted coconut oil or neutral oil
1 teaspoon vanilla extract
1 teaspoon lemon zest (optional but nice)
1 cup fresh or frozen blueberries, gently folded in

Directions

Preheat oven to 350°F (175°C) and grease a 6 or 12 cavity donut pan well or use nonstick spray, set aside.
Make the flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes until gelled.
In a big bowl whisk together 1 cup whole wheat pastry flour, 1/2 cup oat flour, 1/3 cup coconut or light brown sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon fine sea salt.
In a separate bowl combine the flax egg, 3/4 cup unsweetened non dairy milk, 1/4 cup unsweetened applesauce, 3 tablespoons melted coconut or neutral oil, 1 teaspoon vanilla extract and 1 teaspoon lemon zest if using.
Pour the wet into the dry and stir just until mostly combined, dont overmix or the donuts will get tough.
Gently fold in 1 cup fresh or frozen blueberries, being careful not to crush them if fresh; if using frozen dont thaw them first or they will bleed.
Spoon batter into the prepared donut pan, filling each cavity about 3/4 full. Tap the pan lightly on the counter to remove big air bubbles.
Bake for 10 to 14 minutes for a 6-cavity pan or 9 to 12 minutes for a 12-cavity pan, until the donut tops spring back and a toothpick comes out clean or with a few moist crumbs.
Let donuts cool in the pan 5 minutes, then transfer to a wire rack to cool completely before glazing or serving. They keep well in an airtight container for 2 to 3 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.