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Baked Blueberry Donuts
Anne Newgent

Baked Blueberry Donuts

Savor the tender, fluffy delight of our Baked Blueberry Donuts, each bite bursting with sweet blueberries and a hint of vanilla. These golden, perfectly moist treats are designed for busy professionals, providing sustained energy and helping you reclaim your vitality.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose or whole wheat pastry flour
  • 1/2 cup protein powder (unflavored or vanilla)
  • 1/4 cup granulated sugar or monk fruit/erythritol
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk (dairy or non-dairy)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 cup melted coconut oil or light olive oil
  • 1 cup fresh or frozen blueberries

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease your donut pan.
  2. In a large bowl, whisk together flour, protein powder, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together milk, egg, vanilla, and melted oil until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Spoon or pipe the batter into the prepared donut pan, filling each cavity two-thirds full.
  7. Bake for 12-15 minutes until golden and a toothpick comes out clean.
  8. Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator. They can also be frozen for 2-3 months. Reheat as needed.