I ate these donuts for lunch this past Saturday. I gobbled them down in a hurry as I ran around the apartment, trying to simultaneously chew, run a comb through my hair, find my shoes (they were already on my feet) and a shirt long enough to cover the blueberry stains on my shorts. What, did you think I’d just put on a clean pair of shorts? No. There was no time for that. I had to get my butt out the door and into the movie theater so I could shove Twizzlers in my mouth and say goodbye to Harry Potter!
I laughed. I may have cried. I ate a whole lot of candy. Then I came home and ate more donuts. Oh and then my husband and I walked over to my old neighborhood and brought home a giant pizza from my favorite pizza place in Brooklyn. Then for dessert I ate another donut.
Be like me and eat these donuts. But maybe not as many at once and not on a day when you’re also eating candy and half of a giant pizza. Or you know what, be just like me, but also keep some antacids on hand. I’m not a kid anymore. My body does not love donut-candy-donut-pizza-donut days like it used to.
Baked Blueberry Donuts
Donut recipe adapted from Eat Good 4 Life
Glaze recipe adapted from Joy the Baker
Makes 12-18 donuts, depending on pan size
- 1/2 cup vegan granulated sugar
- 1/2 cup unsweetened applesauce
- 1 cup vanilla almond milk plus 2 tablespoons
- 2 tablespoons grapeseed oil
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup blueberries
Blueberry Glaze Ingredients:
- 1/4 cup frozen blueberries, thawed but not drained
- 1 1/2 cup vegan confectioners’ sugar
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon juice
- 2 teaspoons vanilla almond milk
To make the donuts, start by preheating your oven to 325 degrees Fahrenheit and coating your donut pan with oil or cooking spray (I used grapeseed oil).
In a large bowl, stir together the sugar, applesauce, almond milk, grapeseed oil and vanilla.
Gradually add in the flour, baking powder, baking soda, cinnamon and nutmeg and stir until fully combined.
Gently fold in the blueberries.
Spoon the batter into a donut pan, filling each hole about 3/4 of the way.
Bake for 15-20 minutes, until the tops of the donuts begin to brown.
Remove the donuts from the oven and allow them to cool before removing them from the pan.
Once the donuts are cool, it’s time to make the glaze.
Place the thawed blueberries in a large bowl and crush them with a spoon. Remove and discard the skins but keep the juice.
Add in the confectioners’ sugar, vanilla, lemon juice and almond milk and stir until the ingredients combine to form a pretty purplish glaze.
Drizzle, pour or brush the glaze over the donuts (or fully submerge the donuts in the glaze, that sounds fun) and devour!