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Make these healthy-ish Baked Blueberry Cinnamon Sugar doughnuts, and be gifted with a light and fluffy vegan dessert! These doughnuts also take under 30 minutes to make!
Why you’ll love these Vegan Doughnuts:
quick + easy – you can have them in your hand, ready to eat within 30 minutes! Oh, and its a one-bowl recipe!
healthy-ish – because these doughnuts are baked, they’re a healthier version to fried ones!
delicious – you won’t be able to tell that these are baked doughnuts, because they’re THAT good. These doughnuts are light, summery and divine!
What you’ll need to make these Baked Blueberry Doughnuts:
- all-purpose flour
- granulated sugar
- thick vegan yoghurt (Greek style)
- vanilla extract
- vegan salted butter
- wild blueberry conserves or blueberry jam
- baking powder
- baking soda
- apple cider vinegar
- non-dairy milk
- ground cinnamon
- salt
How to make this quick Vegan Blueberry Yoghurt Doughnut recipe:
- Pre-heat oven to 180°C/356°F and grease a large doughnut pan with vegan butter.
- Combine apple cider vinegar and non-dairy milk together. Set aside for a few minutes.
- Melt the vegan butter in the microwave, then add to the milk mixture, with vanilla extract, granulated sugar and thick vegan yoghurt. Mix together – you may see a few clumps from the yoghurt but that’s ok!
- Add plain flour, baking powder and baking soda into the mixture. Fold until well-combined.
- Dollop 1/4 – 1/8 tsp amounts of the wild blueberry conserves over the batter. Fold together 2-3 times.
- Using two spoons, carefully add the batter into the doughnut pan.
- Bake for 10-12 minutes. Or when a toothpick inserted comes out clean.
- Allow doughnuts to rest in the pan for 5-10 minutes. Then, gently tap them out onto a cooling rack. Allow them to cool for another 10 minutes.
- While the doughnuts cool – combine the cinnamon and granulated sugar together.
- Spread a very thin layer of wild blueberry conserves over the tops of the doughnuts, then dip into the cinnamon sugar.
Frequently Asked Questions:
Can I make these Doughnuts without a Doughnut Pan? Yes! Just use a muffin or cupcake tray.
Can I double the recipe to make 12 doughnuts? I’d advise to make one batch at a time!
Can I add fresh blueberries to the batter? Yes, if you’re using blueberry jam! But because I used wild blueberry conserves, I didn’t have to as conserves naturally always have a few fruit chunks in the mixture.
I find adding the batter into the doughnut pan with spoons difficult – I only wanted to use this method to avoid using plastic, but if you want you can add the batter into a zip lock bag, cut out the corner then pipe it into the pan.
Do I have to dust them with cinnamon sugar? Nope! These Baked Blueberry Doughnuts actually taste super delicious without the cinnamon sugar, I only added it to add a little something-something to them and to make them look prettier!
Can I use icing sugar glaze instead of cinnamon sugar? Yes! But these doughnuts are very delicate, so be gentle when dipping into the icing.
How do I store these doughnuts? Keep refrigerated in an air-tight container for up to 2 days.
Did you try this Baked Vegan Doughnut recipe?
Don’t forget to tag me over on Instagram, I love seeing you all try out my recipes! And please let me know what you think of these Baked Blueberry Doughnuts by leaving a rating and comment below, I try my best to get back to everyone!
More Vegan desserts you’ll love:
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Ingredients
- 3 tbsp non-dairy milk (48g)
- 1/4 tsp apple cider vinegar
- 1 tbsp salted vegan butter (14g)
- 1 tsp vanilla extract
- 1/8 cup thick vegan yoghurt (32g)
- 1/8 cup granulated sugar (27g)
- 90 g all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1–2 tbsp wild blueberry conserves or blueberry jam (23-46g)
Topping
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/2–1 tbsp wild blueberry conserves or blueberry jam
Instructions
- Pre-heat oven to 180°C/356°F. Grease 6-hole Doughnut Pan with a little vegan butter.
- Combine non-dairy milk with apple cider vinegar. Set aside for 5 minutes.
- Melt vegan butter in the microwave, then add into the milk mixture with vanilla extract, granulated sugar and thick vegan greek yoghurt. Mix together – there'll be a few clumps of yoghurt but that's normal.
- Add all-purpose flour, baking soda, baking powder and salt. Mix together until well-combined. Dollop 1/4-1/8 tsp amounts of wild blueberry conserves over the batter. Fold together 2-3 times, no more!
- Using two spoons, spoon in the doughnut mixture into the doughnut pan. *see notes.
- Bake for 10-12 minutes or until a toothpick comes out clean when inserted. Allow doughnuts to cool in the pan for a few minutes, then transfer them onto a cooling rack. Allow to cool for a few more minutes.
- While doughnuts are cooling, combine cinnamon and sugar. Spread a very thin layer of wild blueberry conserves over the doughnuts – this doesn't have to be all over the doughnut just random spots. Then dip them into the cinnamon sugar mix. Enjoy!
Notes
If you think spooning the mixture into the pan will be difficult, you can add the batter into a zip lock bag, cut out the corner then pipe it into the pan.
