Blueberry Glazed Baked Donuts

These are crazy easy and delicious donuts that you need to make ASAP. This is my first time baking my own donuts and I’m so glad I did. Everyone needs more donuts in their life.

Donuts are my favorite! I used to have so many donuts as a child. I’d always get a donut at Cub Foods when I’d go to the grocery store with my mom or dad. It was such a fun and yummy treat! But, when I found out I was allergic to cashews and pistachios I could no longer eat donuts whenever I was out and about at places like Cub Foods because of cross-contamination. So, thankfully there is a wonderful place that has nut free donuts and ice cream called Yoyo donuts. I love that place! I’ve gotten 2 birthday donut tier cakes from there (my sister has had one too). The only downside is that it is a bit of a drive from where I live. So, when I go there, it’s usually a special occasion.

When I was younger I loved yeast-raised donuts and I didn’t care for cake donuts. But, as I’ve gotten older I prefer a cakier donut! So, when Ambitious Kitchen came out of this recipe younger me would have passed. But, my older and matured taste buds now got very excited. Also, now I can have donuts whenever I want!!! Not just for a special occasion!

Do you see this glaze? It’s genius. Blueberries + sugar. Amazing.

Ingredients: Makes 12 donuts (from

  • 2 tablespoons melted and cooled coconut oil
  • 2 eggs, slightly beaten
  • 1/4 cup pure maple syrup
  • 1 teaspoon almond extract
  • 2/3 cup unsweetened almond milk (or any milk)
  • 1/2 cup almond flour
  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Optional: 1/2 cup blueberries
  • For the blueberry glaze:
  • 1 cup blueberries
  • 1/2 cup water
  • 2/3 cup organic powdered sugar

Directions: from

  1. Preheat oven to 350° F.
  2. In a large bowl, mix together the coconut oil, eggs, maple syrup, almond extract, almond milk.
  3. Next, stir in almond flour. Then, add in wheat flour, baking powder, and salt. Stir until just combined. Optional: add in 1/2 cup of blueberries.
  4. Spray a donut pan with nonstick oil spray. Pipe or spoon the mixture into the donut pan so that it is level. Bake for 10-13 minutes or until donuts bounce back. Transfer to a cooling rack.
  5. To make the glaze add the blueberries and water to a sauce pan. Bring to a boil, then reduce heat and simmer for 8-10 minutes until blueberries boil down. Once the blueberries have condensed, add to a blender and blend, then pour over a fine strainer into a medium bowl.
  6. In a separate bowl add powdered sugar then add about 2-3 tablespoons of condensed blueberry juice. If the mixture is too thin, add a little more powdered sugar. Then dip the top of each donut into the blueberry glaze and transfer back to a wire rack.
  7. You can freeze these! Let them thaw or microwave before eating :))

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