HEALTHY Baked Blueberry Donuts Recipe

I keep coming back to these blueberry baked donuts because they’re pillowy, lightly sweet, and secretly wholesome. One bite and it’s hard to believe they’re vegan breakfast material.

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I’m obsessed with these healthy baked blueberry donuts because they taste like a bakery treat but don’t leave me crashing after breakfast. They’re light, soft, and packed with juicy blueberries in every bite, which is honestly the whole reason I keep making them.

I love that they’re sweetened with pure maple syrup, so the flavor feels rich without being heavy. And that tender baked texture?

So good. No greasy donut situation, no weird “healthy” aftertaste.

Just a fluffy, fruity, actually satisfying breakfast I can grab on a busy morning and still feel like I made a solid choice. Because donuts.

Ingredients

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Whole wheat pastry flour keeps them soft, but adds a little real-deal fiber.
All-purpose flour lightens things up so they don’t taste too “healthy.
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Flax egg helps bind everything, plus it sneaks in healthy fats.
Maple syrup sweetens naturally, with a cozy flavor that’s not too loud.
Applesauce keeps the donuts moist without making them heavy or greasy.
Neutral oil adds tenderness, because dry baked donuts are just sad.
Plant milk loosens the batter and keeps the recipe dairy-free and easy.
Vanilla makes everything taste warmer, sweeter, and more bakery-ish.
Baking powder and soda give them that soft, cakey donut lift.
Sea salt balances the sweetness.
Tiny thing, big difference.
Lemon zest adds brightness, especially if your blueberries are super sweet.
Blueberries bring juicy pops, color, and that classic donut shop vibe.
Basically, these feel treat-like but still have some good stuff going on.

Ingredient Quantities

1 cup whole wheat pastry flour

1/2 cup all purpose flour

3 tablespoons ground flaxseed plus 9 tablespoons water (flax “egg”)

1/3 cup pure maple syrup

1/4 cup unsweetened applesauce

1/4 cup neutral oil, such as light olive oil or melted coconut oil

1/2 cup unsweetened plant milk (almond, soy, oat)

1 teaspoon pure vanilla extract

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1 teaspoon lemon zest (optional, for brightness)

1 cup fresh or frozen blueberries, tossed in 1 teaspoon flour to prevent sinking

How to Make this

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1. Preheat oven to 350°F (175°C) and lightly grease a 6 or 12-cavity donut pan or spray with nonstick spray.

2. Make the flax “egg”: combine 3 tablespoons ground flaxseed with 9 tablespoons water, stir, and let sit 5 minutes until gelatinous.

3. In a large bowl whisk together 1 cup whole wheat pastry flour, 1/2 cup all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon fine sea salt; stir in 1 teaspoon lemon zest if using.

4. In a separate bowl combine the flax “egg”, 1/3 cup pure maple syrup, 1/4 cup unsweetened applesauce, 1/4 cup neutral oil, 1/2 cup unsweetened plant milk, and 1 teaspoon pure vanilla extract until smooth.

5. Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix.

6. Toss 1 cup fresh or frozen blueberries in 1 teaspoon flour, then fold them gently into the batter.

7. Transfer batter to a piping bag or spoon and fill each donut cavity about three quarters full.

8. Bake for 10 to 12 minutes until donuts are springy to the touch and a toothpick comes out clean.

9. Allow donuts to cool in the pan 5 minutes, then transfer to a wire rack to cool completely before glazing or serving.

Equipment Needed

1. 6 or 12 cavity donut pan (or muffin pan with donut inserts)
2. Mixing bowls, small and large
3. Measuring cups and spoons
4. Whisk
5. Silicone spatula or wooden spoon
6. Piping bag or large spoon for filling cavities
7. Wire cooling rack
8. Toothpick or cake tester

FAQ

Can I make these gluten free? Yes. Replace the whole wheat pastry and all purpose flours with a 1-to-1 gluten free baking blend that contains xanthan gum, and measure by spooning into the cup for accuracy.

What is the purpose of the flax "egg" and can I use a regular egg instead? The flax "egg" binds and adds moisture while keeping the recipe vegan. You can replace it with 1 large egg if you are not avoiding eggs; the texture will remain similar.

Can I use frozen blueberries? Yes. Keep them frozen and toss in the flour as instructed to help prevent sinking. You may need an extra minute or two of baking time.

How should I store leftover donuts and how long do they keep? Store cooled donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a low oven or microwave for best texture.

Can I reduce the oil or maple syrup for a lower fat or less sweet version? You can reduce oil by up to half and swap some maple syrup for mashed banana or extra applesauce, but the texture will be denser and less tender. Adjust sweetness to taste.

Can I make these as muffins instead of donuts and does baking time change? Yes. Pour batter into a greased muffin tin and bake at the same temperature. Muffins will need about 18 to 22 minutes, until a toothpick comes out clean.

HEALTHY Baked Blueberry Donuts Recipe Substitutions and Variations

Whole wheat pastry flour: use regular whole wheat flour 1:1 (slightly denser), or spelt flour 1:1 for a nuttier flavor, or a cup-for-cup gluten free blend if avoiding gluten (may need a binder).
Flax “egg” (3 tbsp flax + 9 tbsp water): use a chia “egg” (3 tbsp chia + 9 tbsp water), 1/4 cup mashed banana per flax egg for moisture and binding, or 1/4 cup silken tofu blended for a neutral, vegan binder.
Pure maple syrup: swap honey 1:1 if not vegan, agave nectar 1:1 for a milder taste, or brown rice syrup 1:1 for less sweetness but similar texture (you may need a touch more liquid if very thick).
Neutral oil (1/4 cup): replace with 1/4 cup unsweetened applesauce for lower fat, or use melted coconut oil 1:1 for coconut flavor, or light avocado oil 1:1 for a neutral, heart healthy option.

Pro Tips

1. Let the flax “egg” sit a full 5 to 7 minutes until glossy and slightly thickened; this improves binding and gives the batter a silkier mouthfeel.
2. Warm frozen blueberries briefly in a sieve over the sink to remove excess ice, then toss in flour; this prevents bleaching the batter and keeps berries from sinking.
3. Fold the batter gently and stop when streaks of flour disappear; overmixing makes baked goods tough, especially with whole wheat pastry flour.
4. Fill each cavity about three quarters full, then tap the pan on the counter once to release air bubbles for even rise and uniform donut shape.
5. Cool the donuts completely before glazing or storing; glazing while warm will slide off, and warm donuts stored in a container will sweat and lose texture.

Recipe by Bob Jones

0.0 from 0 votes

I keep coming back to these blueberry baked donuts because they’re pillowy, lightly sweet, and secretly wholesome. One bite and it’s hard to believe they’re vegan breakfast material.

Servings

servings

Calories

203

kcal

Equipment: 1. 6 or 12 cavity donut pan (or muffin pan with donut inserts)
2. Mixing bowls, small and large
3. Measuring cups and spoons
4. Whisk
5. Silicone spatula or wooden spoon
6. Piping bag or large spoon for filling cavities
7. Wire cooling rack
8. Toothpick or cake tester

Ingredients

1 cup whole wheat pastry flour
1/2 cup all purpose flour
3 tablespoons ground flaxseed plus 9 tablespoons water (flax "egg")
1/3 cup pure maple syrup
1/4 cup unsweetened applesauce
1/4 cup neutral oil, such as light olive oil or melted coconut oil
1/2 cup unsweetened plant milk (almond, soy, oat)
1 teaspoon pure vanilla extract
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon lemon zest (optional, for brightness)
1 cup fresh or frozen blueberries, tossed in 1 teaspoon flour to prevent sinking

Directions

Preheat oven to 350°F (175°C) and lightly grease a 6 or 12-cavity donut pan or spray with nonstick spray.
Make the flax "egg": combine 3 tablespoons ground flaxseed with 9 tablespoons water, stir, and let sit 5 minutes until gelatinous.
In a large bowl whisk together 1 cup whole wheat pastry flour, 1/2 cup all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon fine sea salt; stir in 1 teaspoon lemon zest if using.
In a separate bowl combine the flax "egg", 1/3 cup pure maple syrup, 1/4 cup unsweetened applesauce, 1/4 cup neutral oil, 1/2 cup unsweetened plant milk, and 1 teaspoon pure vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix.
Toss 1 cup fresh or frozen blueberries in 1 teaspoon flour, then fold them gently into the batter.
Transfer batter to a piping bag or spoon and fill each donut cavity about three quarters full.
Bake for 10 to 12 minutes until donuts are springy to the touch and a toothpick comes out clean.
Allow donuts to cool in the pan 5 minutes, then transfer to a wire rack to cool completely before glazing or serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.