Are these Baked Blueberry Donuts gluten-free?

Yes, in my kitchen these donuts stay gluten-free thanks to almond flour and oat flour. If you swap in regular all-purpose flour, they won’t be GF. I also check that the baking powder is gluten-free.

Can I use regular all-purpose flour instead of almond/oat flour?

Yes, you can. The texture will be lighter and less nutty. You may need a touch more liquid and I recommend watching bake time closely.

How should I store these donuts?

Store in the fridge for up to 3 days; the glaze may soften at room temp. Reheat in a 300°F oven for 5–7 minutes to refresh the crumb.

Can I make these vegan without flax eggs?

Yes. Use 1/4 cup unsweetened applesauce (or mashed banana) in place of the flax egg, and use plant-based milk. You can also use a vegan egg replacer per package directions.

Can I freeze baked donuts with glaze?

Better to freeze unglazed donuts. Freeze cooled bites in airtight bags, then glaze after thawing and warming. This keeps the shine and texture intact.

Baked Blueberry Donuts offer 5 Best Easy Delicious bites.

Description

Baked Blueberry Donuts are light, fluffy, and bursting with juicy blueberries—a healthier twist on a classic treat, perfect for breakfast, snacking, or a sweet afternoon pick-me-up with a blueberry glaze.

Ingredients

Scale

1 ½ cups almond flour (or gluten-free all-purpose flour)
½ cup oat flour
½ cup granulated sugar (or coconut sugar)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsweetened almond milk (or milk of choice)
¼ cup coconut oil or vegetable oil, melted
1 flax egg (1 tbsp ground flax + 3 tbsp water) or 1 large egg if not vegan
1 tsp vanilla extract
1 cup fresh or frozen blueberries
For the glaze: ½ cup powdered sugar
2 tbsp blueberry puree (or lemon juice for a citrus twist)

Instructions

Preheat oven to 350°F (175°C) and lightly grease a donut pan.
In a large bowl, whisk almond flour, oat flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk almond milk, melted oil, flax egg, and vanilla.
Mix wet and dry ingredients together until just combined. Gently fold in blueberries.
Spoon or pipe batter into donut pan, filling each mold about ¾ full.
Bake 12–15 minutes, or until donuts are set and golden.
Cool slightly, then dip in blueberry glaze before serving.

Notes

You can substitute GF all-purpose flour for almond flour for a different texture.
Make the flax egg ahead of time if you are vegan.
Glaze can be thickened by adding more powdered sugar or thinned with a little lemon juice.
Store baked donuts in an airtight container in the refrigerator for up to 3 days; glaze may soften at room temperature.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini donut (about 40 g)
Calories: 150
Sugar: 9 g
Sodium: 40 mg
Fat: 9 g
Saturated Fat: 2 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 0 mg

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