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.

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 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.
![Blueberry Doughnuts [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2023/06/Blueberry-Doughnuts-Closeup-v8-vegan-by-The-Flexitarian-Annabelle-Randles-683x1024.jpg)
How to make these blueberry muffins
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.
![Blueberry Doughnuts [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2023/06/Blueberry-Doughnuts-on-rack-v8-vegan-by-The-Flexitarian-Annabelle-Randles-683x1024.jpg)
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.
![Blueberry Doughnuts [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2023/06/Blueberry-Doughnuts-v4-v8-vegan-by-The-Flexitarian-Annabelle-Randles-683x1024.jpg)
Here are more blueberry recipes you may like to try:
- 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 [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2023/06/Blueberry-Doughnuts-v1-v8-vegan-by-The-Flexitarian-Annabelle-Randles-500x500.jpg)
Blueberry Doughnuts
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 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
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.
- In a separate bowl, whisk together the milk, oil, vanilla extract, and 2 tablespoons of lemon juice.
- 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.
- 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.
- Dip the top of each doughnut into the icing and transfer them to a wire rack for the icing to settle.
Notes
- 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.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/blueberry-doughnuts/
I cannot wait to see your posts!
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