Baked Blueberry Donuts

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There’s something special about the combination of soft, fluffy donuts and bursts of juicy blueberries. These baked blueberry donuts are light, naturally sweetened, and finished with a smooth sugar-free glaze that makes them absolutely irresistible. Best of all, they can be customized to fit different lifestyles, whether you’re vegan, gluten-free, paleo, or keto.

I first made these donuts on a quiet Sunday morning when I wanted a healthier treat that still felt indulgent. The smell of blueberries baking in the oven filled the kitchen, and the first bite was pure comfort—moist, flavorful, and just sweet enough. Since then, these have become my go-to recipe for brunches, afternoon coffee breaks, and even special occasions.

Why You’ll Love This Recipe

  • Versatile: Choose between vegan/gluten-free or paleo/keto versions.
  • Naturally Sweetened: Maple syrup, agave, or your preferred low-carb sweetener keeps them refined sugar-free.
  • Baked, Not Fried: Light and fluffy without the extra oil from frying.
  • Perfectly Glazed: A simple sugar-free glaze adds the finishing touch.

Ingredients

Vegan and Gluten-Free Option

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

Paleo and Keto Option

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

Sugar-Free Glaze

  • 2 cups powdered sugar-free sweetener
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk of choice

Instructions

Vegan and Gluten-Free Donuts

  1. Preheat the oven to 180ºC (350ºF). Grease a donut pan with cooking spray.
  2. In a bowl, sift the flour and mix with the remaining ingredients, except blueberries.
  3. Gently fold in the blueberries.
  4. Transfer the batter to a ziplock bag, cut off one corner, and pipe into the donut pan.
  5. Bake for 12–15 minutes, or until a toothpick comes out clean.
  6. Cool in the pan for 5 minutes, then transfer to a wire rack.
  7. Once cooled, dip or drizzle with the sugar-free glaze.

Paleo and Keto Donuts

  1. Preheat the oven to 180ºC (350ºF). Grease a donut pan with cooking spray.
  2. In a bowl, mix the almond flour and sweetener.
  3. In another bowl, whisk the eggs, baking powder, vinegar, and milk.
  4. Combine wet and dry ingredients, then fold in the blueberries.
  5. Transfer the batter to a ziplock bag, cut off a corner, and pipe into the donut pan.
  6. Bake for 12–15 minutes, or until a toothpick comes out clean.
  7. Cool for 5 minutes before transferring to a wire rack.
  8. Once cooled, glaze as desired.

Sugar-Free Glaze

  1. In a bowl, whisk the powdered sweetener with vanilla extract.
  2. Add milk, one teaspoon at a time, until smooth and creamy.

Tips for Success

  • Don’t overmix the batter—this helps keep the donuts soft and fluffy.
  • Fresh or frozen blueberries both work, but if using frozen, do not thaw before adding.
  • For a stronger vanilla flavor, add 1/2 teaspoon to the batter as well as the glaze.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5.

Final Thoughts

These baked blueberry donuts strike the perfect balance between indulgent and wholesome. Whether you’re following a special diet or simply want a healthier alternative to fried donuts, this recipe delivers. Pair them with your morning coffee, serve them at brunch, or enjoy as an afternoon pick-me-up—you’ll be reaching for seconds.