Baked Blueberry Donuts

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.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 10

Total Time 11

Servings servings

Calories 80kcal

Author Arman Liew

Ingredients

2 1/2 cups self rising flour
1/2 cup maple syrup can sub for agave nectar
1/4 cup coconut oil
1 cup milk I use unsweetened almond milk
1/4 cup blueberries

Instructions

Preheat the oven to 180C/350F. Coat a 12-count donut pan with cooking spray and set aside.
Sift the flour into a large mixing bowl. Add the maple syrup, coconut oil, and milk, 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 minutes or until just done and a skewer comes out just clean. Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

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.

Flavor variations

Add lemon. Add lemon zest and 1 tablespoon of lemon juice to the batter or the glaze to make a lemon glaze.
Cinnamon sugar. Once the donuts are cooled, brush them with milk and dip them in cinnamon sugar for extra flavor.

Nutrition