Delicious Minute Vegan Blueberry Donuts
Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. These blueberry donuts are basically a hug in pastry form without the fuss. They bake fast, taste like a celebration, and somehow still manage to be vegan which is great if you like plants or just like pretending you do.
They come out soft, slightly sweet, and studded with juicy blueberries that pop like little flavor fireworks. Also they make the whole house smell like you did actual work and deserve praise. You do not need to be a baking wizard to pull these off. Promise.
Why This Recipe is Awesome
It is quick and forgiving. Like, idiot proof even I did not mess it up once I stopped sneaking bites of batter. You do not need eggs or fancy ingredients. A handful of pantry staples and some blueberries and boom you have donuts.
They bake in a donut pan so you skip deep frying and the cleanup stays chill. Want to impress someone with minimal effort Who does not love that Move through the day with donut energy.
Bonus perk If you need a savory pairing after these sweet things try this 20-minute creamy tomato basil pesto pasta and thank me later 20-minute creamy tomato basil pesto pasta.
Ingredients You’ll Need
- 1 cup flour
- 1/2 cup almond milk or any plant based milk you like
- 1/4 cup maple syrup because real sugar is optional but maple is mood enhancing
- 1 tablespoon baking powder yes that much for light fluffy texture
- 1/2 teaspoon salt to balance the sweetness
- 1 teaspoon vanilla extract for obvious reasons
- 1 cup blueberries fresh or frozen will both work
- 1 tablespoon coconut oil melted for greasing the pan and preventing sad sticking
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a donut pan with coconut oil.
- In a bowl, mix the flour, baking powder, and salt together.
- In another bowl, combine almond milk, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared donut pan, filling each cavity about 2/3 full.
- Bake for 10-12 minutes or until a toothpick comes out clean.
- Let cool for a few minutes before removing them from the pan. Serve warm.
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Common Mistakes to Avoid
- Thinking you do not need to preheat the oven rookie mistake. Donuts that bake unevenly are sad.
- Overmixing the batter will make them tough. Stir until just combined then quit while you are ahead. Do not overmix.
- Using frozen blueberries without adjusting. If they are icy dump them in gently and do not smash them into the batter or you will end up with purple streaks not pretty. Toss frozen berries in a little flour first if you want to avoid sinking and bleeding.
- Forgetting to grease the pan. That one is on you and on your donut pan. Grease it well. Grease well.
- Leaving them in the pan to cool completely. Let them cool a bit then pop them out. If they cool all the way they might stick and cry about it.
Alternatives & Substitutions
- No almond milk No problem. Use oat milk soy milk or any plant based milk in your fridge. They all behave similarly. FYI oat milk gives a slightly creamier mouthfeel.
- Maple syrup swap ideas If you need to use agave or date syrup go ahead. The flavor will shift a bit but still sweet and lovely. I personally love maple for that cozy flavor.
- Flour choices Whole wheat will work but the texture will be denser. If you want lighter donuts use all purpose. Gluten free blends can work too just pick one meant for 1 to 1 baking.
- Blueberry alternatives Not into blueberries Try chopped strawberries raspberries or even chocolate chips for the feel good factor. If you use fruit that releases a lot of juice consider adding a tablespoon of flour to the fruit to help them not sink.
- Oil switch Coconut oil melts nicely and smells nice but any neutral oil like grapeseed or light olive oil will work. If you use solid coconut oil melt it first and let it cool a bit.
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FAQ
Q Why are my donuts dense and not fluffy
A Did you skip the baking powder or overmix The baking powder gives lift and overmixing develops gluten so keep it gentle and check your baking powder is fresh.
Q Can I use frozen blueberries
A Yes you can. Toss them in a teaspoon of flour first to keep them from sinking and fold gently. Do not thaw them completely into the batter or the color might take over.
Q Can I make them ahead of time
A Sure. Store them in an airtight container at room temperature for a day or two. Rewarm briefly in a low oven or microwave for that fresh baked vibe.
Q Can I freeze these
A Absolutely Freeze them after they cool and pop them into a freezer bag. Thaw at room temperature or reheat in a warm oven.
Q Can I add a glaze or frosting
A Totally. Powdered sugar with a splash of plant milk and a little vanilla makes a simple glaze. Sprinkle with lemon zest if you want a zing.
Q What if I do not have a donut pan
A Use a muffin pan or make mini cakes in a cupcake tin. They will be loaf shaped imposters but still delicious.
Q How many donuts does this make
A It depends on your pan but usually about 6 to 8 standard sized donuts. If you want more double the recipe.
Final Thoughts
There you go You made a batch of vegan blueberry donuts with minimal drama and maximum happiness. They are soft, fruity, and perfect for breakfast dessert or snack attacks. Share them if you are feeling generous or hide them in a bag and pretend they do not exist I will not judge.
Pro tip warm them slightly before eating to make the blueberries extra juicy and the crumb extra tender. Also remember to taste a small one for quality control. It is research.
Now go impress someone or yourself with your new culinary skills You have earned it. If you want more easy baking ideas check out these helpful reads below.
Conclusion
If you want another take on baked blueberry donuts check out this recipe from Baked Blueberry Donuts – Peanut Butter and Jilly for a slightly different spin. For more plant based baked donut inspiration see Baked Blueberry Donuts – plant.well.
Print
Vegan Blueberry Donuts
- Total Time: 22 minutes
- Yield: 6-8 servings 1x
- Diet: Vegan
Description
These vegan blueberry donuts are soft, slightly sweet, and bursting with juicy blueberries. Quick to make, they offer a delightful treat for any occasion!
Ingredients
- 1 cup flour
- 1/2 cup almond milk (or any plant-based milk)
- 1/4 cup maple syrup
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1 tablespoon coconut oil (melted)
Instructions
- Preheat your oven to 350°F (175°C) and grease a donut pan with coconut oil.
- In a bowl, mix the flour, baking powder, and salt together.
- In another bowl, combine almond milk, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared donut pan, filling each cavity about 2/3 full.
- Bake for 10-12 minutes or until a toothpick comes out clean.
- Let cool for a few minutes before removing them from the pan. Serve warm.
Notes
Store in an airtight container for a day or two. These donuts can be frozen after cooling for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan donuts, blueberry donuts, baked donuts, easy dessert, quick recipe
