Blueberry Donuts 5 Ingredients

I feel like donuts get an unfair rap for being complicated and time-consuming, but that is far from the truth. Essentially, they are a cake that is baked in a donut pan. I typically make classic baked donuts or donut holes but when I want something a little fruity, I love adding some blueberries to them.

Recipe highlights

As someone who loves a good donut, blueberry donuts have always been my favorite. There’s something special about biting into a cakey donut that is bursting with blueberries!

The texture ticks all the boxes- They are fluffy, cakey, and with a light and tender crumb. Unlike other donuts, these have no yeast in them and they are baked to perfection. Baking them also makes them a healthier choice, and the ingredients reflect that too: no eggs, butter, or refined sugar is needed. Like mochi donuts, they are ready in just 10 minutes, you have the option of adding a glaze on top or leaving them as it is.

Oh, and if you’re worried about access to blueberries, frozen ones work just as well as fresh ones!

Ingredients needed

This donut recipe is incredibly simple and uses just 5 ingredients. If you’ve made any of my healthy desserts before, you probably have everything in your pantry right now. Here is what you’ll need:

Self rising flour. A combination of flour, baking powder, and salt. Skip the expensive store-bought blends and make your own. It is so much cheaper and easy to do. Maple syrup. Adds sweetness to the donuts and keeps them moist and fluffy. Coconut oil. Gives the donuts the tender crumb. Use refined coconut oil for no coconut flavor whatsoever. Milk. I used unsweetened almond milk but any milk works. Blueberries. Fresh or frozen blueberries.

How to make blueberry donuts

This has to be one of the easiest donuts to make. You follow a simple 5-step process that comes together quickly. Step 1- Prep the oven. Start by preheating the oven and greasing a 12 count donut pan (or 2 6-count ones!) generously with cooking spray and set aside. Step 2- Make the batter. Next, in a large mixing bowl, combine all your ingredients, except for the blueberries, and mix well. Fold through half the blueberries. Step 3- Disperse into donut pan. Now, pour the blueberry donut batter into a large ziplock bag. Cut a corner of the bag and squeeze out the donut batter into the donut pan, filling about 2/3 of the way through. Top with remaining blueberries. Step 4- Bake the donuts. Next, bake the donuts for 12-15 minutes, or until they spring back slightly and a skewer comes out clean from the center. Allow donuts to cool in the pan for 5 minutes, before transferring to a wire rack to cool completely. Step 5- Frost donuts. Finally, once the donuts have cooled, dip them in a glaze or add some frosting.

Tips to make the best recipe

Do not over-bake the donuts. Donuts cook deceptively quickly, similar to muffins or mini muffins. Once they look firm on top and bounce back once you touch them, they are baked! Avoid over-mixing the batter. Like any good batter, over-mixing loosens the batter and as such, might yield donuts that turn out dense. Mix enough until the flour is incorporated. Reserve blueberries for the top. This is more for aesthetic purposes, but adding a few blueberries on top will Let them cool before glazing. If you opt to glaze the donuts, make sure they have cooled completely, or else the frosting will seep off.

Storage instructions

To store: You can keep leftovers at room temperature, provided you intend to eat them within 2 days. Keeping them out any longer will see the donuts begin to get soggy. These donuts though, are best stored in the refrigerator and will keep well for up to 5 days, covered. To freeze: Wrap each donut in parchment paper and place in a ziplock bag. They will keep well for at least 6 months.