Blueberry Doughnuts

These vegan blueberry doughnuts are a treat for both the eyes and taste buds. With a touch of lemon and bursting with juicy blueberries, each bite is a delightful treat. And to top it off, these doughnuts are drizzled with a vibrant purple icing made from fresh blueberries.

Deliciously Fluffy Blueberry Doughnuts

These vegan blueberry doughnuts are a treat for both the eyes and taste buds. With a touch of lemon and bursting with juicy blueberries, each bite is a delightful treat. And to top it off, these doughnuts are drizzled with a vibrant natural purple icing made from fresh blueberries.

Baked Doughnuts Rather Than Fried

For a healthier twist on a classic treat, try these baked blueberry doughnuts! Unlike their fried counterparts, these doughnuts are baked to perfection, resulting in a cake-like texture that’s sure to satisfy your sweet tooth. Plus, with fresh blueberries mixed right into the batter, you’ll get a burst of fruity flavour in every bite.

How To Make These Blueberry Doughnuts

These blueberry muffins are very easy to make. First, you will need to mix the flour, sugars, salt, and lemon zest together in a medium size mixing bowl. In a separate bowl, whisk together the milk, oil, vanilla extract, and 2 tablespoons of lemon juice.

Combine the wet and dry ingredients together making sure not to overmix the batter, and fold in the blueberries.

Spoon or pipe the batter into a doughnut baking tin, and bake for 10 to 12 minutes. When done, remove the doughnuts from the oven, and leave to cool in the tin for 5 to 7 minutes before turning them out of the pan onto a rack. When the doughnuts have cooled down completely make the icing.

The icing is made by whizzing blueberries in a blender until smooth. Sieve the mixture into a bowl to remove any extra bits of blueberry skin. Stir in some lemon juice. Mix 3 tablespoons of the blueberry and lemon mixture in the icing sugar until the glaze has a smooth texture. If the glaze is too thick, add a bit more blueberry and lemon mixture or water until you have your desired consistency.

Dip the top of each doughnut into the icing and transfer them to a wire rack for the icing to settle.

Tips and Substitutions

I use a  6-hole non-stick doughnut baking tin to achieve the perfect shape and texture. These tins are designed to create the classic doughnut shape, with a hole in the centre and a slightly rounded edge. By using a baking tin, you can ensure that your doughnuts cook evenly and have a consistent shape. Plus, it’s a fun and easy way to make homemade doughnuts without the need for a deep fryer. 

• Vegetable oil: you can use any neutral-tasting vegetable oil for this recipe. 

• Lemon juice: freshly squeezed lemon juice is best.

• Blueberries: fresh blueberries are best here as frozen blueberries add too much moisture.
  

Can You Freeze These Blueberry Doughnuts?

These blueberry doughnuts are best eaten within 2 days of being made. They will keep in an airtight container.

Once baked, they can also be frozen for up to 3 months without the icing. You will need to let them thaw completely before icing them.

Here Are More Blueberry Recipes You May Like

• BLUEBERRY LEMON MUFFINS [VEGAN]
• BLUEBERRY BUTTERMILK PANCAKES [VEGAN]
• APRICOT & BLUEBERRY SPICED OVERNIGHT PORRIDGE [VEGAN] [GLUTEN FREE]
• BLUEBERRY & BANANA OVERNIGHT OATS [VEGAN] [GLUTEN FREE]

I hope you enjoy this vegan blueberry doughnut recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!

Blueberry Doughnuts

If you're a fan of blueberries, you'll love these baked blueberry doughnuts! With a touch of lemon and bursting with juicy blueberries, each bite is a delightful treat. And to top it off, these doughnuts are drizzled with a vibrant purple icing made from fresh blueberries. Yum!

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Vegan Desserts

Cuisine American

Servings 6 doughnuts

Calories 293 kcal

Equipment

2 mixing bowl

1  6-hole non-stick doughnut baking tin

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 175 g self-raising flour
• 50 g white sugar
• 50 g light brown sugar
• ¼ tsp salt
• 1/2 lemon zest
• 120 ml almond milk
• 2 Tbsp vegetable oil (see notes)
• ½ tsp vanilla extract
• 3 Tbsp lemon juice, divided (see notes)
• 150 g fresh blueberries, divided (see notes)
• 160 g icing sugar

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Instructions

 

• Preheat the oven to 200°C (180°C Fan / 400°F / Gas 6).
• Mix the flour, sugars, salt, and lemon zest together in a medium size mixing bowl.
  175 g self-raising flour, 50 g white sugar, 50 g light brown sugar, ¼ tsp salt, 1/2 lemon zest
• In a separate bowl, whisk together the milk, oil, vanilla extract, and 2 tablespoons of lemon juice.
  120 ml almond milk, 2 Tbsp vegetable oil, ½ tsp vanilla extract, 3 Tbsp lemon juice, divided
• Pour the wet ingredients into the flour mixture and mix until well combined. Be careful not to overmix the batter. Fold in 75g (½ cup) of blueberries.
  150 g fresh blueberries, divided
• Oil a large 6-hole non-stick doughnut baking tin.
• Spoon or pipe the batter into the prepared doughnut baking tin.
• Bake for 10-12 minutes. Insert a small skewer or toothpick. If the doughnuts are done, the skewer or toothpick should come out clean.
• When done, remove the doughnuts from the oven, and leave to cool in the tin for 5 to 7 minutes before turning them out of the pan onto a rack. When the doughnuts have cooled down completely make the icing.
• To make the icing, whizz 75g (½ cup) of blueberries in a blender until smooth. Sieve the mixture into a bowl. Stir in 1 Tbsp of lemon juice. Mix 3 tablespoons of the blueberry and lemon mixture in the icing sugar until the glaze has a smooth texture. If the glaze is too thick, add a bit more blueberry and lemon mixture or water until you have your desired consistency.
  160 g icing sugar
• Dip the top of each doughnut into the icing and transfer them to a wire rack for the icing to settle.

Notes

1. Vegetable oil: you can use any neutral-tasting vegetable oil for this recipe. 
2. Lemon juice: freshly squeezed lemon juice is best.
3. Blueberries: fresh blueberries are best here as frozen blueberries add too much moisture.

Nutrition

Serving: 1doughnutCalories: 293kcalCarbohydrates: 69gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 130mgPotassium: 69mgFiber: 1gSugar: 45gVitamin A: 15IUVitamin C: 6mgCalcium: 40mgIron: 0.4mg

Keyword blueberry, doughnut

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Blueberry Doughnuts

https://theflexitarian.co.uk/recipe-items/blueberry-doughnuts/

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Other recipes you might enjoy

• Blueberry Lemon Muffins [vegan]
• Blueberry Porridge [vegan]
• Blueberry Buttermilk Pancakes [vegan]
• Blueberry & Banana Overnight Oats [vegan] [gluten free]
• Advent Competition Day 8– WIN 1 Blueberry Box from The Gluttonous Gardener worth £38