These are the BEST Homemade Vegan Blueberry Donuts ever. They will literally melt in your mouth! These donuts turn out cakey, super moist and then are glazed to perfection. I baked these vegan donuts for a healthier version, and they can easily be made gluten-free if needed!
Ingredients Needed For Vegan Blueberry Donuts
My vegan blueberry donuts are made with a few simple baking ingredients that are generally pantry staples. With just a handful of ingredients and a few easy-to-follow steps, you'll be on your way to blueberry donut bliss! Here's what you'll need:
- Butter: You can use a plant based butter like I did, or opt for regular butter if you are not vegan!
- Milk: For vegan donuts, use a plant based milk like almond milk or oat milk. If you are not vegan, feel free to use regular milk in these homemade blueberry donuts.
- Sugar: Granulated cane sugar works best in these donuts to add sweetness and help the donuts brown!
- Baking Powder & Baking Soda: A bit of each is added to help these donuts get big and fluffy. No eggs necessary!
- Vanilla: Vanilla is added for more flavor!
- Flour: I recommend using regular or gluten-free all purpose flour in this vegan blueberry donuts recipe. My favorite gluten-free flour is King Arthur Measure for Measure.
- Blueberries: You can use either fresh or frozen blueberries in this recipe.
- For the Optional Glaze: Use powdered sugar, plant-based milk (or regular milk) and vanilla extract.
My Silicone Donut Molds
Click the image below to order my silicone donut molds from Amazon!
How to Make Homemade Vegan Blueberry Donuts
With just a donut mold and a mixing bowl, you will have beautifully baked blueberry donuts in no time! Here are the simple steps:
Step 1: Preheat the oven to 350 degrees. In a large mixing bowl, mix vegan butter, almond or oat milk, baking soda, baking powder, sugar and vanilla.
Step 2: Then, mix in flour until just combined.
Step 3: Fold the blueberries into the batter gently. Then, pour the batter into 14-16 greased donut molds. Be careful not to over-fill the molds.
Step 4: Bake in the preheated oven for about 20 minutes.
Step 5: If desired, let the donuts cool for about 5 minutes and then pour the glaze over the top. They are delicious both with and without the glaze!
Expert Tips
These 30 minute baked blueberry donuts are super easy to make, but here are a few tips so they come out perfect every time!
- Don't Over-Mix the Blueberry Donut Batter: Once you add the flour to the batter, be sure not to over-mix. Over-mixed flour in the batter can result in tough donuts! Mix until just combined and gently fold in the blueberries for a tender, cakey donut.
- Make Mini Muffins Instead! If you don't have a donut mold, you can make these into mini muffins instead. These donuts are similar to blueberry muffins, but with a chewier texture that you might imagine with a donut.
- To Use Fresh or Frozen Blueberries? Either fresh or frozen blueberries will result in a delicious donut. If you are using frozen, do not thaw them prior to using them. Put them directly in the batter from frozen. Keep in mind that the color of the batter may be slightly more blue if using frozen!
Frequently Asked Questions
These donuts should be done in around 20 minutes if you baked in a donut mold at 350 degrees. However, if you are unsure you can stick a toothpick into one to make sure that batter does not come off onto the toothpick. If you see slightly wet crumbs, then they are good to go!
Although these donuts are best enjoyed on the day of, you can certainly store the leftovers for later. Store in an airtight container in the fridge for up to 1 week. To reheat, pop them in the microwave for 20-30 seconds.
If you want to glaze your donuts, first let them cook to room temperature. Then, take the donut with your thumb on the inside and dip the top half of the donut into the glaze. Alternatively, you can pour the glaze over the top of the donuts!
More Vegan Donut Recipes
- Vegan Banana Bread Donuts
- Cinnamon Sugar Donuts
- Powdered Sugar Donut Holes
- Oatmeal Carrot Cake Donut Holes
30 Minute Vegan Blueberry Donuts
Ingredients
Vegan Blueberry Donuts
- ¼ cup melted vegan butter
- 1 ¼ cup oat or almond milk
- 1 cup sugar
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 cup fresh or frozen blueberries
Optional Glaze
- ½ cup powdered sugar
- 1 tablespoon oat or almond milk
- 1 teaspoon vanilla
Instructions
Vegan Blueberry Donuts
- Preheat oven to 350
- In a large mixing bowl, mix vegan butter, almond or oat milk, baking soda, baking powder, sugar, and vanilla. Then, mix in flour until just combined.
- Fold blueberries into the batter gently and pour the batter into 14-16 greased donut molds. Be careful not to over-fill the molds.
- Bake in the oven for about 20 minutes.
- Option to pour over glaze but they are perfect without it! Glaze is not factored into nutritional info.
Video
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
MJ says
These are delicious! Despite two attempts, I now believe my donut pan may not have been deep enough as the batter ended up baking over the donut hole portion so one side looked like a muffin, and the other a donut. They still still devoured no problem. Thanks for a great recipe!
JillianGlenn says
I suppose that is a good problem to have 🙂 There is a link to the silicon donut pan I use on my Amazon shop! Click Shop in the menu of the website to check it out! They are fairly inexpensive!
Jen says
I added lemon zest and a pinch of salt of off set the sweetness. Glazed with 1tbsp of lemon juice and 1 tbs of oat milk plus 1/2 confectioners sugar. It turned out amazing
Jillian says
That sounds delicious! Thank you for trying my recipe. Love the added lemon to the glaze. Yum!
Nicole says
Can you make this as a bread loaf?
JillianGlenn says
Hi Nicole, sure. I'd bake it longer and on a higher temp.
Alexa says
Oh my goodness these are absolutely delicious! My toddler helped me make them since she requested the donuts in the first place haha. They came together so quickly, and were done in no time! Thank you for using simple ingredients! Keep up the wonderful recipes!
JillianGlenn says
Thank you for trying the recipe, Alexa!! I'm so glad your toddler enjoyed too 🙂
SC says
Do you know if this also works with soy milk or different milk for those with nut allergies? Thank you!
JillianGlenn says
Hi, this should work just fine with soy milk!
Ashley Rose says
Do you need to thaw the frozen blueberries first? X
JillianGlenn says
Nope! 🙂
V says
hi
I have a 24 cavity mini donut pan. Would that work with these measurements ? Any changes to the oven temperature and time ?
JillianGlenn says
This recipe makes about 12-18 full sized donuts so it should work out well in your mini donuts. Use the same measurements but I would cook them for less time. Start with half the time and watch them until they're golden and ready! Good luck!
Evie says
These are so good! And to anyone who doesnt have donut molds (like me) I made them as muffins and they turned out amazing! Super tasty snack and so easy to make. 🙂
JillianGlenn says
Thank you for trying my recipe and leaving the review, Evie! I'm glad you enjoyed them in muffin form 🙂
Lucy says
I was curious about this, so thanks for sharing!
Shyma says
Hi can't wait to make these!!! Could I use coconut sugar ?
Jillian Glenn says
Absolutely! 🙂
Eugenia says
Can you use coconut oil instead of vegan butter and if yes then how much to use?
Jillian says
Yes, you can. Same quantity! But, I'd add another pinch of salt and make sure that your non-dairy milk is at room temp. Enjoy!
Yuro says
Can I just make 6 donuts? I only have one donut tray. Or can I store the batter in the fridge and wait till my first tray is done?
Thank you. 🙂
Jillian Glenn says
You can make 6 and then make the rest and freeze them for later. I wouldn't store the batter as it'll get dense and dry.
Andrea says
Hello! Thanks for sharing all your amazing recipes!
Si you think they could work with any other berries? Like blackberry or raspberry?
Jillian says
Absolutely! Thanks Andrea!
Heather says
Like your recipes but there are too many ads on your pages that make printing out the recipes difficult. Would be great if you offered the easy print format recipes like so many of the food bloggers do.
Jillian says
Hi Heather, there is a print button at the top of each recipe. Hope this helps!
Lynn says
hey!
this recipe was amazing. although I subbed sugar for 1/2 C sugar 1/2 C sugar free maple syrup and still, amazing!
I saw someone ask if this can be turned to a loaf.. YES. My donut pan is 6 yield, so I made 6 donuts and 1 loaf with this recipe!
I baked the loaf at 350 as well and it took about an hour. It was so moist cakey and just amazing!
I also HIGHLY recommend using fresh blueberries not frozen ones. Thank you for sharing!!!!
Jillian says
Hi Lynn, thank you for your kind review of my recipe. Love that you were able to make a loaf with it too!!