Gluten Free Vegan Blueberry Donuts (Paleo, Keto Option)

An easy recipe for healthy baked blueberry donuts that are eggless and wheat free, making them gluten-free and vegan! Moist and cake-like on the inside, they are tender on the outside with a delicious sugar free glaze! Bonus? These donuts come with a paleo and keto option!

Baked Blueberry Donuts

We love our healthy donut recipes on here. We’ve had the classic healthy baked donuts, copycat Krispy Kreme donuts, and the glazed raspberry donuts!

With blueberry season in full swing, adding blueberries was next!

I am obsessed with making these blueberry donuts because they need 5 ingredients to make! Granted, if you make the paleo/keto option, there are a couple more, but it is still foolproof.

Although they are made without yeast and completely eggless, they taste like delicious donut cakes- tender on the outside, ultra fluffy on the inside! 

How to make baked blueberry donuts

• Preheat the oven to 180C/350F. Coat a 12 count donut pan (or 2 6-count ones!) generously with cooking spray and set aside.
• In a large mixing bowl, combine all your ingredients, except for the blueberries, and mix well. Fold through half the blueberries. 
• 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.
• 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.
• Once cool, generously spread the donuts with the glaze. 
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How to make blueberry donuts keto and paleo

Easily make these blueberry donuts keto and paleo friendly, with a few easy swaps!

Instead of using self-rising flour and maple syrup, you will use almond flour and a granulated monk fruit sweetener. 

There is also the addition of eggs and apple cider vinegar but like the original recipe, the ingredients are minimal- You will still have delicious keto and paleo blueberry donuts! 

Storing baked donuts

Room temperature

You can store blueberry baked donuts 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. 

Ensure the baked blueberry donuts are kept in a sealed container or covered in plastic wrap. 

Refrigerator

Blueberry donuts are best stored in the fridge and will keep well for up to 5 days. Ensure the donuts are in a sealed container or well covered.

To enjoy donuts from the fridge, allow sitting at room temperature for around 30 minutes. 

Freezer 

Baked blueberry donuts are freezer friendly and will keep well frozen. Simply wrap each donut in parchment paper and place in a ziplock bag. 

Once ready to enjoy, allow to thaw at room temperature or overnight in the fridge. You can also heat them up slightly, either in the microwave or toaster oven.

Frozen blueberry donuts will keep for 6 months. 

Can I make blueberry donuts without a donut pan

For those of you who don’t have a donut pan, you can easily make them using a muffin tin! Simply follow the directions as the donuts, but fill the muffin tins up 3/4 to the top. The “muffins” will be done once a skewer comes out clean, around 13-15 minutes. 

Gluten Free Vegan Blueberry Donuts (Paleo, Keto)

An easy recipe for healthy baked blueberry donuts that are eggless and wheat free, making them gluten-free and vegan! Moist and cake-like on the inside, they are tender on the outside with a delicious sugar free glaze! Bonus? These donuts come with a paleo and keto option!

5 from 59 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes

Cook Time: 12 minutes

Servings: 12 Donuts

Calories: 80kcal

Author: Arman

Ingredients

For the gluten-free and vegan option

• 2 1/2 cups gluten-free self-rising flour
• 1/2 cup pure maple syrup can sub for agave nectar
• 1/4 cup coconut oil
• 1 cup milk of choice
• 1/4 cup blueberries

For the paleo and keto option

• 2 1/4 cups blanched almond flour
• 1/2 cup granulated sweetener of choice
• 4 large eggs
• 1 tsp baking powder
• 1 tsp apple cider vinegar
• 1/4 cup milk of choice
• 1/4 cup blueberries

For the sugar free glaze

• 2 cups sugar free powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp milk of choice

Instructions

For the vegan and gluten-free option

• Preheat the oven to 180C/350F. Coat a 12-count donut pan with cooking spray and set aside. 
• Sift your flour into a large mixing bowl. Add the rest of the ingredients, except the blueberries, and mix until a thick dough remains. Fold through the blueberries.
• Pour the donut batter into a large ziplock bag. Cut off one corner of the bag and pipe out the donut batter into the donut pan. Lightly wet your hands and shape into the donut cavities. Do not overfill.
• Bake for 12-15 minutes, or until just done, and a skewer comes out just clean. Allow cooling in the pan for 5 minutes, before transferring to a wire rack to cool completely. 
• Once cool, spread each donut in the sugar free glaze.

For the paleo and keto option

• Preheat the oven to 180C/350F. Coat a 12-count donut pan with cooking spray and set aside.
• In a large mixing bowl, add your blanched almond flour and sweetener of choice and mix well. Set aside. In a separate mixing bowl, add the rest of your ingredients, except for the blueberries, and mix until combined. Add to your dry ingredients and mix until combined.  Fold through the blueberries.
• Pour the donut batter into a large ziplock bag. Cut off one corner of the bag and pipe out the donut batter into the donut pan. Lightly wet your hands and shape into the donut cavities. Do not overfill.
• Bake for 12-15 minutes, or until a skewer comes out clean. Allow cooling in the pan for 5 minutes, before transferring to a wire rack to cool completely.
• Once cool, spread each donut in the sugar free glaze.

For the sugar-free glaze

• Add your powdered sugar into a large mixing bowl.
• Add your vanilla extract and one teaspoon of milk of choice. Slowly add extra milk while stirring the mixture, until thick.

Notes

Healthy Gluten Free Vegan Blueberry Donuts Recipe should be stored in the fridge and will keep well for up to 1 week. Donuts are freezer friendly and keep well for up to 6 months. 

Nutrition

Serving: 1Donut | Calories: 80kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Fiber: 4g | Vitamin A: 200IU | Vitamin C: 4.1mg | Calcium: 30mg | Iron: 0.5mg | NET CARBS: 7g

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