Baked Blueberry Donuts

Baked Blueberry Donuts on small white plates with fresh blueberries on marble background

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4.8 from 5 reviews

These Baked Blueberry Donuts are light, fluffy, and packed with jammy berry flavor. All topped off with a perfectly sweet & tangy blueberry lemon glaze! Vegan, Gluten-Free, Oil-Free.



For the Donuts:

  • Nonstick cooking spray or oil 
  • 1 1/2 cups (150g) oat flour*
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt 
  • 1/4 cup (70 g) almond butter
  • 1/4 cup (65 g) unsweetened applesauce
  • 1/3 cup (56 g) cane sugar
  • 3/4 cup (177 ml) unsweetened non-dairy milk
  • 3/4 cup (115 g) frozen wild blueberries, thawed*

For the Blueberry Glaze:

  • 1 cup (120 g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1/3 cup (11 g) freeze-dried blueberries (optional; see notes) 
  • 13 teaspoons water, as needed 
  • Pinch of salt 


  1. Prep: Preheat the oven to 350F and spray or lightly grease your donut mould (I use these and place them on a baking tray).
  2. Dry + Wet: Whisk the oat flour, baking powder, and salt together in a large bowl. In a smaller bowl, mix the almond butter, applesauce, sugar, and milk together, until the sugar has dissolved. At the wet ingredients to the center of the dry ingredients and combine. Finally, fold in the blueberries.
  3. Bake: Use a spoon or cookie scoop to transfer the batter into the donut mould, dividing it evenly between 12 “donuts”. Bake in middle rack for 20 to 22 minutes, then remove from the oven and let sit for 10 minutes before removing the donuts and placing them on a cooling rack. Let cool completely before glazing.
  4. Make the Glaze: Whisk the sugar and lemon juice together in a small bowl. Pulse the freeze-dried blueberries in either a spice grinder or a food processor until a fine powder forms, then sift this powder into the sugar mixture. Whisk into the glaze; if the glaze is too thick, add additional water in 1/2 teaspoon increments until it has thinned to your liking.
  5. Drizzle & Serve: dunk the top of each donut into the glaze, or use a spoon to drizzle the glaze over each donut. Serve & enjoy; leftovers will keep at room temperature for up to 3 days.


  • Wild Blueberries: I recommend using wild blueberries, as they are smaller and distribute throughout the donut batter more evenly. When testing the recipe, the larger blueberries seemed to cause the donuts to fall apart.
  • Freeze-Dried Blueberries: I found my freeze-dried blueberries at Trader Joes, but if you can’t find any, simply leave them out and make a lemon glaze instead. I would recommend using only 1 tablespoon of lemon juice + 1 tablespoon of water if you are not adding the blueberries (or add 1 tablespoon of thawed blueberry “juice” for a very light pink color!)
  • Other Substitutions: almond butter can be swapped for any other drippy nut or seed butter. Cane sugar can be swapped with coconut sugar or brown sugar. I used soy milk for this recipe, but any other plant based milk will work too. I have not tested this recipe with any other flours.