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.
See how to make the blueberry glazed donuts:
More delicious brunch recipes to try:
Baked Almond Blueberry Glazed Donuts
Homemade blueberry glazed donuts baked with a mix of almond and whole grain flour and dipped in an easy blueberry glaze. A delicious, healthier baked donut!
- 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.
You can half the recipe to make a smaller batch of 6 donuts.
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.