Name: Vegan Blueberry Donuts
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsweetened almond milk; ¼ cup unsweetened applesauce; 2 Tbsp melted coconut oil; 1 tsp vanilla extract; ½ cup fresh or frozen blueberries; ½ cup powdered sugar; 1 Tbsp almond milk; ¼ tsp vanilla extract

Why You’ll Love This Recipe

I love how these donuts are naturally sweet, tender, and full of juicy blueberries. They’re simple to make, bake up quickly, and use plant-based pantry staples. Whether I’m making them for brunch, dessert, or meal prep, they always hit the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened almond milk
1/4 cup unsweetened applesauce
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1/2 cup fresh or frozen blueberries

For the glaze (optional):

1/2 cup powdered sugar
1 tablespoon almond milk
1/4 teaspoon vanilla extract

directions

I preheat the oven to 350°F (175°C) and lightly grease my donut pan.

In a large bowl, I whisk together the flour, baking powder, baking soda, and salt.

I add the almond milk, applesauce, melted coconut oil, and vanilla extract to the dry ingredients and stir until just combined—I’m careful not to overmix.

Then I gently fold in the blueberries.

I spoon or pipe the batter into the prepared donut pan, filling each mold about 3/4 full.

I bake the donuts for 15 to 18 minutes, or until a toothpick inserted into one comes out clean.

After baking, I let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

For the optional glaze, I whisk together the powdered sugar, almond milk, and vanilla until smooth. I either drizzle it over the cooled donuts or dip the tops directly into the glaze.

Servings and timing

This recipe makes 6 donuts.

Prep Time: 10 minutes
Cooking Time: 18 minutes
Total Time: 28 minutes
Calories: approximately 165 kcal per donut

Variations

I like using spelt flour or whole wheat pastry flour for added nutrients. Swapping blueberries for raspberries or chopped strawberries works great too. For extra texture, I sprinkle shredded coconut or crushed nuts over the glaze.

storage/reheating

I store the donuts in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I warm them in the microwave for 10 seconds or enjoy them cold.

FAQs

Can I use frozen blueberries?

Yes, I use them straight from the freezer. I toss them in a bit of flour to prevent bleeding into the batter.

Can I skip the glaze?

Absolutely. These donuts are delicious on their own, but the glaze adds a sweet finish.

Can I use another plant-based milk?

Yes, I’ve made these with oat milk and soy milk and they turn out just as well.

What if I don’t have a donut pan?

I bake them in a muffin tin—they come out like mini blueberry cakes!

How do I keep the donuts moist?

I don’t overbake them and always store them in a sealed container once cooled.

Conclusion

These Vegan Blueberry Donuts are fluffy, flavorful, and so easy to make. I love them as a quick breakfast, sweet snack, or light dessert. They’re proof that plant-based treats can be just as satisfying and delicious.