Blueberry Glazed Donuts — a healthier baked donuts made with a mix of almond and whole grain flour, then dipped in an easy homemade blueberry glaze.
I just started doing a fun challenge on Instagram called the #ambitiouschallege. It’s an everyday glimpse into my life from where I live and what I do on an everyday basis to all of the things that I love in life.
On day 3 of the challenge, I shared one of my favorite treats: DONUTS! For all of my life, I’ve had a love of a good donut. My two favorites here in Chicago are Firecakes and Doughnut Vault — a treat meant for special occasions (or if I’m downtown and really in the mood for something fantastically sweet).
However I try to limit my indulgent donut devouring to once a month, especially when I can easily bake them at home…
These baked blueberry glazed donuts are a lightened up version of the deep fried ones you can find in the bakery. They’re slightly sweet and cakey with a hint of almond flavor thanks to almond flour, a hint of almond extract and Almond Breeze Almondmilk Coconutmilk blend.
By the way, this is actually the same almondmilk I use in my coffee every single morning. It’s still unsweetened, but the coconut almond blend seems to add a bit of natural sweetness and a boost of flavor to anything I make. I love it.
To finish these cakey donuts off, they’re covered in a sweet blueberry glaze made by boiling down blueberries and mixing with a little powdered sugar. Another version that I love to do sometimes is adding 1/2 cup of blueberries to the batter for a blueberry cake donut.
Check out the video below on how to make them, they’re super simple and perfect for a special brunch, enjoying on the weekend or making with the kiddos. I hope you love this one as much as we do.
Pin these donuts:
- Serves: 12 donuts
- Serving size: 1 donut with glaze
- Calories: 166
- Fat: 5.8g
- Carbohydrates: 25.3g
- Sugar: 12.3g
- Fiber: 2.9g
- Protein: 3.6g
- 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 Breeze Coconut Almondmilk blend
- 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
- Preheat oven to 350 degrees F. In a large bowl, add wet ingredients: coconut oil, eggs, maple syrup, almond extract, almondmilk. Stir well to combine. Next stir in almond flour. Then add in whole wheat pastry flour, baking powder, and salt. Stir until just combined. Add in 1/2 cup of blueberries if you'd like.
- Generously spray a donut pan with nonstick spray. Then use a piping bag or a measuring tablespoon to fill the donuts so that they are 3/4 of the way full. Bake for 10-13 minutes or until donuts bounce back. Let cool in pan for 5 minutes, then transfer to a cooling rack.
- Once you are ready to glaze the donuts (and after they cool off a little), 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. Add a little more water if necessary so that blueberries don't stick to the bottom of the pan. Once blueberries have condensed, add to a blender and blend, then pour over a fine strainer into a medium bowl.
- 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. Makes 12 donuts. Donuts are best the day of.
To make gluten free: I think you could easily make this recipe gluten free by using a homemade or packaged oat flour, however I do suggest adding a teaspoon of apple cider vinegar to the recipe to help the donuts puff up a bit.
This post is in partnership with Blue Diamond Almond Breeze, a brand I trust and have worked with for years. I love baking and cooking with their dairy free milks. All opinions and text are my own.