These 30-minute vegan blueberry donuts are soft, fluffy, and bursting with juicy blueberries in every bite. They’re quick to whip up, easy to bake, and make a perfect treat for breakfast, brunch, or a sweet snack throughout the day.
Why You’ll Love This Recipe
I love how these vegan donuts come together in just half an hour with simple pantry staples. There’s no need for eggs or dairy, yet the texture is wonderfully moist and tender. The fresh or frozen blueberries add a delicious pop of flavor, and baking them (instead of frying) keeps things light and mess-free. These donuts are a great way to enjoy a sweet treat that’s completely plant-based and incredibly satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Granulated sugar or coconut sugar
Plant-based milk (like almond, oat, or soy)
Apple cider vinegar
Vanilla extract
Coconut oil (melted) or any neutral oil
Fresh or frozen blueberries
Optional glaze: powdered sugar, plant-based milk, and vanilla extract
Directions
I start by preheating the oven to 350°F (175°C) and greasing a donut pan.
In a small bowl, I mix the plant-based milk and apple cider vinegar to make a vegan “buttermilk.” I let it sit for a few minutes.
In a large bowl, I whisk together the flour, baking powder, salt, and sugar.
I pour in the vegan buttermilk, vanilla extract, and melted oil, then stir gently until just combined.
I fold in the blueberries carefully so they don’t burst too much in the batter.
I spoon or pipe the batter into the donut pan, filling each cavity about 3/4 full.
I bake the donuts for 18–22 minutes, or until they’re lightly golden and a toothpick comes out clean.
After letting them cool in the pan for a few minutes, I transfer them to a wire rack to cool completely.
If I’m making a glaze, I mix powdered sugar with a splash of plant-based milk and vanilla, then drizzle it over the cooled donuts.
Servings and timing
This recipe makes about 6–8 donuts, depending on the size of the pan. The total time from start to finish is around 30 minutes — including both prep and baking.
Variations
I sometimes swap blueberries for chopped strawberries or raspberries for a different berry flavor.
For a citrus twist, I add a little lemon zest to the batter.
If I want a richer flavor, I use maple syrup instead of sugar in the batter.
I make them gluten-free by using a 1:1 gluten-free baking flour blend.
For a crunchy topping, I like to sprinkle a little cinnamon sugar over the glaze.
storage/reheating
I keep these donuts in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I pop one in the microwave for about 10–15 seconds to warm it up slightly. If I’ve glazed them, I let them sit out for a few minutes so the glaze sets before storing.
FAQs
How do I prevent the blueberries from sinking to the bottom?
I toss the blueberries in a bit of flour before folding them into the batter. This helps keep them evenly distributed.
Can I use frozen blueberries?
Yes, I use frozen blueberries straight from the freezer. I don’t thaw them first to avoid extra moisture in the batter.
Can I make these donuts without a donut pan?
If I don’t have a donut pan, I bake the batter in a muffin tin instead. The shape changes, but the taste is still amazing.
Is there a way to make these oil-free?
Yes, I replace the oil with unsweetened applesauce to make them oil-free. The texture is a bit softer but still delicious.
Can I freeze these donuts?
I freeze unglazed donuts in a single layer, then store them in a freezer-safe bag. When I want one, I thaw it at room temperature or warm it in the microwave.
Conclusion
These 30-minute vegan blueberry donuts are one of my go-to treats when I want something sweet, fast, and plant-based. They’re simple to make, full of fruity flavor, and easy to customize. Whether I’m making them for a weekend breakfast or an afternoon pick-me-up, they always hit the spot.
Print
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.
