Baked Blueberry Donuts

Ingredients

• 60 g (½ cup)white rice flour
• 40 g (½ cup)unsweetened shredded coconut
• 32 g (¼ cup)potato starch or cornflour
• 1 tspbaking powder
• ½ tspbicarbonate of soda
• 110 g (¾ cup)blueberries
• 1 largeripe banana
• 60 ml (¼ cup)tinned coconut milk or coconut cream
• 60 ml (¼ cup)maple syrup or agave syrup
• 30 ml (2 tbsp)lemon juice or lime juice
• 1 tspvanilla extract
• 50 g (¼ cup)erythritol or white sugar
• 15–30 ml (1–2 tbsp)coconut milk or another plant milk
• 15 ml (1 tbsp)lemon juice or lime juice

Instructions

1. 1

   Prepare the tin

   Heat the oven to 190°C (370°F) and lightly grease a doughnut tin with oil.

2. 2

   Grind the coconut

   Process the shredded coconut in a spice grinder or blender for 10–20 seconds, then tip it into a bowl.

3. 3

   Mix dry ingredients

   Add the remaining dry ingredients to the bowl.

4. 4

   Blend wet ingredients

   Process all the wet ingredients except the blueberries in a food processor or blender, then pour the mixture into the bowl of dry ingredients.

5. 5

   Combine the batter

   Whisk until just combined, taking care not to overmix. The batter should show some bubbles as the bicarbonate of soda reacts with the lemon or lime juice.

6. 6

   Bake the doughnuts

   Fold in the blueberries and spoon the batter into the doughnut tin. Bake for 12–15 minutes, then leave the doughnuts to cool.

7. 7

   Make the glaze

   Grind the erythritol or sugar until very fine, like icing sugar, and put it in a small bowl. Whisk in the coconut milk and lemon juice. If the glaze is too thick, add more milk or lemon juice; if it is too thin, add more powdered erythritol or sugar.

8. 8

   Glaze and serve

   Cover the cooled doughnuts with the glaze and serve.

What are baked blueberry doughnuts?

Doughnuts are a familiar American bakery treat, often shaped as rings and traditionally fried. This version is baked in a doughnut tin, with blueberries folded into a soft batter and a tangy lemon glaze on top.

Banana helps bind and moisten the mixture in place of eggs, while rice flour and potato starch make up the gluten-free base. Ground coconut adds flavour and body.

Nutrition and macros by portion

The nutrition label shows one serving as written: 187 calories, 2g protein, 41g carbs, 5g fat.

The banana, maple or agave syrup, rice flour and starch contribute most of the carbohydrates; coconut and coconut milk provide much of the fat. There is no substantial protein-rich ingredient, so serve a doughnut with plant-based yoghurt or another protein-containing side to make the plate more balanced.

Why grind the coconut?

Fine coconut: processing the shreds breaks them down so they blend more evenly into the batter. Use a spice grinder or blender, and stop after 10–20 seconds as directed.

Dry mix: once the coconut is ground, add the other dry ingredients to the same bowl. This keeps the flour, starch and raising agents distributed before the wet mixture goes in.

How to handle the batter

Mix briefly: whisk only until the dry ingredients are incorporated. Overmixing can make the texture less tender.

Watch for bubbles: lemon or lime juice reacts with the bicarbonate of soda, so some bubbles in the batter are expected. Fold in the blueberries gently after mixing.

Getting the bake right

Fill the tin: spoon the batter into the doughnut moulds after folding in the berries. The recipe doesn’t specify how full to make each mould, so distribute the mixture evenly.

Check the timing: bake at 190°C (370°F) for 12–15 minutes. The stated time is a range; let the doughnuts cool after baking before adding the glaze.

Choosing the glaze consistency

Powdered sweetener: grind the erythritol or sugar until it is very fine, similar to icing sugar, before mixing. This helps the glaze come together smoothly.

Adjust gradually: add more plant milk or lemon juice if the glaze is too thick, or more powdered sweetener if it is too thin. The glaze should be spreadable enough to coat the cooled doughnuts.

Serving and pairing

Serve the doughnuts once glazed, with the lemon topping complementing the sweet banana and berries. They work well as a small breakfast bake or an afternoon snack.

For a more substantial plate, serve alongside unsweetened plant-based yoghurt or fresh fruit. Keep the doughnuts separate from any sides until serving so the glaze stays neat.

Recipe notes & tips

• Grease the doughnut tin lightly so the baked doughnuts are easier to release.
• Grind the coconut for the full 10–20 seconds so it is finer before mixing.
• Use a ripe banana so it blends smoothly with the other wet ingredients.
• Fold in the blueberries gently to avoid crushing them into the batter.
• Let the doughnuts cool before glazing so the topping can sit on the surface.
• Adjust the glaze a little at a time, using powdered sweetener to thicken it.

Variations

• Use lime: swap the lemon juice for lime juice in both the batter and glaze.
• Choose agave: use agave syrup instead of maple syrup for the batter.
• Swap the starch: use cornflour in place of potato starch.
• Use coconut cream: replace the tinned coconut milk with coconut cream as listed.
• Change the glaze sweetener: use white sugar instead of erythritol, then grind it finely.

Common mistakes to avoid

• Overmixing: whisk only until the ingredients are just combined to avoid a tougher texture.
• Adding berries too early: fold them in after mixing the batter so they are handled gently.
• Skipping the coconut grinding: process it for 10–20 seconds so the shreds are finer.
• Glazing while warm: let the doughnuts cool first so the glaze does not run off as readily.
• Using glaze that is too thick: loosen it with a little more coconut milk or lemon juice.

How to store

Store the cooled, glazed doughnuts in an airtight container in the fridge and eat within 2–3 days. Bring them to room temperature before serving; the recipe does not specify a reheating method.

Frequently asked questions