Description
Soft, fluffy vegan blueberry donuts made in just 30 minutes. Baked (not fried) and bursting with juicy berries, they’re a perfect plant-based treat for breakfast, brunch, or a snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar or coconut sugar
- 1/2 cup plant-based milk (almond, oat, or soy)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1/4 cup melted coconut oil or neutral oil
- 1/2 cup fresh or frozen blueberries
- Optional glaze: 1/2 cup powdered sugar, 1 tbsp plant-based milk, 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a donut pan.
- Mix plant-based milk and apple cider vinegar in a small bowl. Let sit for a few minutes to curdle into vegan buttermilk.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Add vegan buttermilk, vanilla, and melted oil to dry ingredients. Stir until just combined.
- Gently fold in blueberries, coating them lightly in flour first to prevent sinking.
- Spoon or pipe batter into the donut pan, filling each cavity about 3/4 full.
- Bake for 18–22 minutes, until golden and a toothpick comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack.
- Optional: Mix powdered sugar, plant-based milk, and vanilla for glaze. Drizzle over cooled donuts.
Notes
- Use frozen blueberries directly—no need to thaw.
- Replace oil with applesauce for oil-free version.
- Substitute other berries or add lemon zest for variation.
- Use gluten-free 1:1 flour to make gluten-free donuts.
- Store in airtight container at room temp for 2 days or fridge for up to 5 days.
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
