Ingredients
Scale
For the Blueberry Donuts
- 1 1/4 cups whole wheat pastry flour, spoon in and level off the top (all-purpose, spelt or whole wheat flour will also work, as well as Kodiak Cake pancake mix)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 large egg
- 1/2 cup milk (almond milk or cashew milk recommended)
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted (any oil or melted butter will also work)
- 1/2 to 1 cup fresh blueberries
- Powdered sugar, optional topping
Optional Donut Glaze
- 2 cups powdered sugar
- 1/4 cup water, plus more as needed for consistency
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine the flour, baking powder, salt, and sugar.
- Stir in the egg, milk, vanilla extract, and coconut oil. Add the coconut oil last and stir swiftly to avoid it hardening.
- Gradually stir in the blueberries.
- Spoon the batter into a liberally greased donut pan. Nonstick spray works fine. You can also use a piping bag or a freezer bag with the tip snipped off to pipe the batter into the pan. Divide equally to make 10 donuts. Fill the donut molds to the center, without covering it.
- Bake for 9–10 minutes.
- Let the donuts cool for about 5 minutes before removing them from the pan. You may need to use a knife to remove each donut.
- To make the optional glaze, mix all glaze ingredients in a medium bowl. Add a little more water, 1–2 teaspoons at a time, if needed to reach the right consistency.
- If desired, dip the warm donuts into the glaze, coating both sides. Place them on a wire cooling rack to allow excess glaze to drip down. The glaze will set and harden after about 20 minutes.
Notes
- You probably will not use all of the glaze. It is optional and is not included in the nutritional information.
- Donuts are best enjoyed the same day, but they can be stored in an airtight container at room temperature for up to 2 days.
- Make sure the glaze has fully dried before stacking the donuts so they do not stick together.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Oven
- Cuisine: American