These are the best homemade blueberry donuts ever! They're vegan, can be made gluten free, and they are ridiculously moist, soft, and delicious! The light and fluffy glazed donut is loaded with berries and absolutely addictive!
Preheat oven to 350
In a large mixing bowl, mix vegan butter, almond 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.
Ingredients
Directions
Preheat oven to 350
In a large mixing bowl, mix vegan butter, almond 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.
19 Comments
MJ
Posted on: May 18, 2020These 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
Posted on: May 18, 2020I 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!
Nicole
Posted on: May 18, 2020Can you make this as a bread loaf?
JillianGlenn
Posted on: May 18, 2020Hi Nicole, sure. I’d bake it longer and on a higher temp.
Alexa
Posted on: May 18, 2020Oh 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
Posted on: May 18, 2020Thank you for trying the recipe, Alexa!! I’m so glad your toddler enjoyed too 🙂
SC
Posted on: May 18, 2020Do you know if this also works with soy milk or different milk for those with nut allergies? Thank you!
JillianGlenn
Posted on: May 18, 2020Hi, this should work just fine with soy milk!
Ashley Rose
Posted on: May 18, 2020Do you need to thaw the frozen blueberries first? X
JillianGlenn
Posted on: May 18, 2020Nope! 🙂
V
Posted on: May 18, 2020hi
I have a 24 cavity mini donut pan. Would that work with these measurements ? Any changes to the oven temperature and time ?
JillianGlenn
Posted on: May 18, 2020This 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
Posted on: May 18, 2020These 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
Posted on: May 18, 2020Thank you for trying my recipe and leaving the review, Evie! I’m glad you enjoyed them in muffin form 🙂
Lucy
Posted on: May 18, 2020I was curious about this, so thanks for sharing!
Shyma
Posted on: May 18, 2020Hi can’t wait to make these!!! Could I use coconut sugar ?
Jillian Glenn
Posted on: May 18, 2020Absolutely! 🙂
Yuro
Posted on: May 18, 2020Can 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
Posted on: May 18, 2020You 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.