Soft, sweet vegan blueberry doughnuts are super easy to make and the perfect healthy treat for breakfast or dessert! These doughnuts are gluten free and naturally sweetened.
Happy Memorial day to all of my US friends! So thankful for each and every person who has sacrificed for our country. It’s all too easy to get caught up in day to day happenings and to forget just how fortunate we are to live where we do with the freedoms that we have. So if you’ve served in ANY way, big or small, a huge thank you from me.
I wish I could send you like, fifty of these vegan blueberry doughnuts, because you definitely deserve it!
I’ve talked about my mixed feelings on blueberries before. As a total fruit-bat, it’s hard for me to even convince myself that blueberries are just kind of “eh” for me when they’re straight up, fresh. It’s the texture. Maybe I always just get bad batches, but they’re always so unpleasantly mushy. Poor bluebs.
Long live the bluebs!
Because it’s finally time for all things berry (woohoo!), I wanted to make blueberries the total star of the show. Today, it’s a doughnut show. These vegan blueberry doughnuts have blended up blueberries in the baked doughnut batter itself AND in a sweet, simple sauce on top.
While those recipes are some of my FAVORITES, I usually want something fast and easy. I am a morning workout person all the way, it’s how I start my day, every, single, day. As a result, I’m usually starving and don’t have a ton of patience to wait around for really involved breakfast recipe. I save those for baking for friends/family who may be visiting, or for my husband if he’s working out later than me.
Anyway, for these vegan blueberry doughnuts I had two main goals – highlight the blueberry flavor to the extreme, and make it easy and fast. Fast enough that I could whip them up after a tough workout and not have to wait longer than 30 minutes to eat, start to finish. This recipe is super simple as far as the ingredients go, but bakes up into sweet, hot, fresh baked doughnuts with powerful blueberry flavor.
The doughnuts start with a few simple dry ingredients – oat flour and stevia. Sometimes I use dates to sweeten doughnuts, because they’re my favorite when it comes to adding sweetness. However, with these doughnuts we want the blueberries to shine, so stevia provides a little bit of sweetness without overpowering the berries.
Once the dry ingredients are ready, all you’ll need is a flax egg, blueberries that you’ll blend, and some almond milk to bring the batter together. Told you they’re easy!
This amount of batter made about 5 doughnuts for me. I used a 1/3 cup measure to portion it into my doughnut pan. I was irritated because of course it didn’t come out to a perfect 6, but whatever. The point is, if you do want 6 doughnuts, use a 1/4 cup measure or less for each.
Bake for just 10 minutes and they’re good to go!
For the simple, sweet sauce on top, I literally just blended a half cup of blueberries. That’s it. If you’ve got a strong sweet tooth feel free to add a little bit of stevia to this, as well. I loved the color it gives the top of the doughnuts, but it’s definitely not required!
These vegan blueberry doughnuts are a really easy, fun breakfast. Made with just a few healthy ingredients you probably already have, you will love their powerful blueberry flavor!
PS – I can’t decide if I love or hate these pictures. I think I actually really hate them. Like, why so speckled and weird?! But it just shows how yum they are, since they still made it here today 🙂 So if the pictures are making you nervous, trust me that they’re divine when it comes to flavor!!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!