Blueberry Donuts


5 from 311 votes
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These blueberry donuts are fluffy, cakey, and made with just 5 ingredients! No yeast, no eggs, and no butter needed, they are baked come together in under 10 minutes! 

baked blueberry donuts.

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.

Table of Contents
  1. Recipe highlights
  2. Ingredients needed
  3. How to make blueberry donuts
  4. Tips to make the best recipe
  5. Storage instructions
  6. Frequently Asked Questions
  7. More donut recipes to try
  8. Blueberry Donuts (5 Ingredients) (Recipe Card)

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. 

blueberry donuts.

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. 

blueberry cake donuts.

Frequently Asked Questions

How many calories are in one donut?

There are just 80 calories per donut without a glaze.

Are these vegan?

These donuts have no eggs or dairy in them so are suitable for a vegan diet.

Are these gluten free?

If you use gluten free self rising flour, this recipe is suitable for celiacs.

Can I make these 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. 

More donut recipes to try

blueberry donuts recipe.

Blueberry Donuts (5 Ingredients)

5 from 311 votes
These blueberry donuts are fluffy, cakey, and made with just 5 ingredients! No yeast, no eggs, and no butter needed, they are baked come together in under 10 minutes!
Servings: 12 Donuts
Prep: 1 minute
Cook: 10 minutes
Total: 11 minutes



  • 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 10-15 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. 


TO STORE: You can store blueberry baked donuts at room temperature, provided you intend to eat them within 2 days. To keep them longer, store them in the refrigerator for up to 5 days. 
TO FREEZE: Place donuts in a ziplock bag and store them in the freezer for up to 6 months. 


Serving: 1DonutCalories: 80kcalCarbohydrates: 11gProtein: 1gFat: 5gFiber: 4gVitamin A: 200IUVitamin C: 4.1mgCalcium: 30mgIron: 0.5mgNET CARBS: 7g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    Good recipe. I would only substitute maple syrup with maybe erithrit or something. Dont eat so much sweet stuff.

  2. Hi Arman, I hope you are well, would I use frozen berries in place of the fresh berries? Thank you hope to hear from you soon!
    Ps: all your récipes are bomb!

  3. I was afraid these would be bland because the keto version of this was so simple. I LOVED them and so did my non keto friend, husband and both little kids I have! I even did wayyy less frosting and they were still really good!!! Thanks for this recipe it is going on in my favorites stash!

  4. Thank you for the recipe! I tried it out and loved it. For the glaze, I used some coconut flour, coconut oil, milk, vanilla, and agave for the glaze…yum!

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