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Treat yourself to the perfect blend of sweet and fruity with these irresistible Blueberry Donuts! Each bite offers a delightful burst of juicy blueberries, complemented by a heavenly glaze. Perfect for breakfast or as a sweet snack, this easy recipe will have you coming back for seconds!
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Blueberry Donuts

Whenever you're in the mood for a sweet breakfast indulgence, these Blueberry Donuts are soft, fluffy rings bursting with juicy blueberries and topped with a light glaze, making them a delightful way to start your morning.
Course Breakfast, Dessert
Cuisine American
Keyword Blueberry Donuts
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

Ingredients

Dry ingredients:

  • 1/2 cup white rice flour 80 gr
  • 1/2 cup shredded unsweetened coconut 42 gr
  • 1/4 cup potato starch 40 gr
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Wet ingredients:

  • 3/4 cup blueberries 120 gr
  • 1 large ripe banana (120 gr)
  • 1/4 cup coconut milk canned or coconut cream (60 gr)
  • 1/4 cup maple syrup or agave syrup 80 gr
  • 2 tbsp lemon juice or lime juice 28 gr
  • 1 teaspoon vanilla extract

Lemon glaze (keto)

  • 1/4 cup Erythritol or white sugar for a non-keto version 50 gr (*see recipe notes)
  • 1-2 tbsp coconut milk or any other plant milk *see recipe notes
  • 1 tbsp lemon juice or lime juice

Instructions

For the Donuts:

  • Preheat your oven to 190°C (370°F) and lightly grease a donut pan with oil.
  • Pulse the shredded coconut in a coffee or spice grinder for 10-20 seconds until fine, then transfer to a mixing bowl.
  • Sift the remaining dry ingredients into the bowl with the coconut.
  • In a blender or food processor, blend all wet ingredients—except the blueberries—and pour the mixture over the dry ingredients.
  • Gently whisk the batter just until combined, being careful not to overmix. You should see bubbles forming as the baking soda reacts with the lemon or lime juice.
  • Fold in the blueberries, then spoon the batter into the donut molds. Bake for 12-15 minutes, then allow the donuts to cool completely.

For the Lemon Glaze:

  • Blend the erythritol or sugar in a coffee grinder until it becomes a fine powder, like icing sugar.
  • In a small bowl, whisk the powdered sweetener with coconut milk and lemon juice. Adjust the consistency by adding more milk or lemon juice if needed.
  • Once the donuts have cooled, drizzle the lemon glaze over the top. Store the donuts in the fridge and enjoy!.

Notes

  • Glaze Tip: For a thicker glaze, use 1 tablespoon of milk; for a thinner glaze, use 2 tablespoons.