Full of berries and SO fluffy! Vegan baked blueberry donuts made with oat flour and drizzled with berry glaze. A sweet snack or brunch treat!
SPONSORED BY SUNBUTTER
How happy is it when we finally hit the part of the calendar where berries are EVERYWHERE and belong in EVERYTHING? It makes baking more purple and my heart more happy, and these Baked Blueberry Donuts are the epitome of all that joy in fluffy brunch food form.
It’s been a (extra long) minute since I’ve baked with oat flour, but we are bringing it back today. The lightness and lemony-ness of these flavors called for fluffy but breakfast wholesome, but all those tiny-but-juicy wild blueberries deserve to be nestled in the most luxurious cake donut fluff too. So I have a few tricks to ease away all of your gummy oat flour texture fears, I was so so happy with how this crumb came out.
How To Bake The Yummiest Blueberry Donuts
I’m just gonna say this upfront: if blueberries aren’t your favorite, swap them for any berry that is. Swap them for chocolate chips. Make this donut recipe yours. I adore blueberries and think they make the most beautiful naturally-dyed glaze that ever lived. But that’s just me.
Blueberry Donut Ingredients
- SunButter. Let’s NOT save the best for last and talk about my favorite ingredient first. SunButter is what makes these donuts super moist without any oil. I used the Organic variety made with just organic roasted sunflower seeds, perfect for baking.
- Maple syrup. Or agave or honey, your favorite liquid sweetener.
- Flax egg. One to three ratio of flax to water, stir, let it sit and gel. You know by now. If you’re not vegan, a regular egg works too.
- Almond milk. Or non-dairy milk of your choosing.
- Vanilla extract.
- Lemon juice. And yes it is for flavor because lemon + blueberry is DIVINE together, but also its the secret acidic ingredient that prevents our donuts from turning green as SunButter sometimes will do on you.
- Oat flour. Because like I said wholesome + fluff potential.
- Coconut flour. This is my favorite little trick, it’s the perfect textural balance to oat flour so together they are a fluffy crumb creating DREAM team.
- Baking powder and salt.
- Blueberries! Fresh or frozen, I used frozen wild blueberries.
Blueberry Glaze Ingredients
Is this my favorite sweet drizzly purple part? Maybe. And its ridiculously simple to make with just powdered sugar, blueberry juice, and a touch of vanilla (not even THAT necessary really). Just make sure your donuts are fully cooled before drizzling, or things will get real glaze-melty and berry messy real fast. You will be licking your fingers regardless though, you’re welcome.
More Blueberry Recipes You’ll Love
- Blueberry Blender Froyo
- Blueberry Magic Cookie Bars
- No-Bake Blueberry Muffin Bites
- Blueberry Crunch Icebox Cake
- Chocolate Blueberry Muffins
Baked Blueberry Donuts
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 donuts 1x
- Category: donuts
- Method: baking
- Cuisine: american
Description
Full of berries and SO fluffy! Vegan baked blueberry donuts made with oat flour and drizzled with berry glaze. A sweet snack or brunch treat!
Ingredients
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 1/2 cup (160g) maple syrup
- 1/2 cup (125g) Organic SunButter
- 2/3 cup (160g) almond milk
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 1/4 (150g) cup oat flour
- 3 tbsp (23g) coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (70g) blueberries (fresh or frozen)
Glaze
- 1 cup (200g) powdered sugar
- 3–4 tbsp blueberry juice*
- 1/2 tsp vanilla
Instructions
- Preheat the oven to 350°F.
- Whisk together SunButter, flax egg, maple syrup, lemon juice, almond milk, and vanilla.
- Add dry ingredients and mix to combine.
- Fold in blueberries gently.
- Transfer to a piping bag and fill a greased donut pan (or make “donut hole” mini muffins if you don’t have one!)
- Bake for 20-22 minutes at 350°F (or 14-16 minutes for mini muffins)
- Cool completely before glazing.
- For the glaze, whisk 2 tbsp of juice with the powdered sugar and vanilla. Add more juice slowly until you have a drizzle-able consistency.
- Dip/drizzle donuts with glaze, allow a few minutes for glaze to set, and eat!
Notes
*I defrosted about 1/2 frozen blueberries and just squeezed out the extra juice.
Nutrition
- Serving Size: 1 donut
- Calories: 303
- Sugar: 30g
- Sodium: 97mg
- Fat: 11g
- Saturated Fat: 1g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 6g
Keywords: healthy, oatmeal, gluten free, breakfast, summer, berry, brunch, dairy free, egg free, oil free, baking, snack
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This looks delicious! Can I use in muffin tin? Don’t have a donut tin.
Yes that will work!! For full size muffins bake them about 25-30 mins or for minis try 15-17 🙂
Can I sub a real egg for flax egg? Thank you!
Yep absolutely!
Hello! I’m sensitive to oats could I just use more coconut flour or maybe even almond flour?
Coconut flour won’t work as a sub here, but you could try this recipe instead and just add blueberries: https://feastingonfruit.com/coconut-flour-donuts/
Hi, looking forward to making these. Would the recipe work using APF instead of the coconut and oat flours, and if so, would ratio remain the same? Thank you!
Yes it will work! I’d try just 1 1/4 cup flour total 🙂
Hi! I’m looking forward to making these! What would you recommend as a substitute for sun butter? Could I use any nut butters instead? I can’t find sun butter where I live. Thank you!
Yes absolutely, other nut or seed butter will work instead! Hope you enjoy them 🙂