This Blueberry Donut Recipe is made with whole wheat flour and packed with blueberries and chocolate. Whole wheat donuts are a great way to enjoy a slow morning with delicious flavors.
You’re welcome in advance for your next Sunday morning recipe with these whole wheat donuts.
This blueberry donuts recipe is sweet and hearty. Made with whole wheat flour (extra fiber and protein), these baked blueberry donuts are sturdy and cakey, and topped with a delicious vanilla frosting.
A blueberry glazed donut with vanilla frosting is seriously a favorite in this house.
These healthy blueberry donuts are our newest obsession and are a fun iteration of my healthy peach donuts. But, don’t eat them for the health benefits; eat them because they’re delicious.
Whether you eat them with or without the icing, you’re in for a delicious treat. Some whole wheat donuts can be too tough and chewy, not these. They are soft and fluffy!
While I think donuts can be a fear food for some people because they typically provide no nutritional value and are high in sugar and fat, remember that not everything you eat has to be nutritious or full of nutrients.
We eat for so many other reasons.
Sometimes, you just want and need a good old donut and that’s okay. When talking with clients about challenging fear foods, we often discuss the labels we give to food.
If you have an interest in intuitive eating, I encourage you to try some of these intuitive eating tips.
Whole Wheat Donuts Ingredients
For these homemade blueberry donuts, you’ll need:
- donut pan
- whole wheat flour
- baking powder
- baking soda
- coconut sugar
- vanilla extract
- milk (any type of milk works)
- greek yogurt
- chocolate chips
And, powdered sugar if you want to add icing to make the best blueberry glazed donut recipe.
How To Make Blueberry Glaze Donuts
To make these delicious healthy blueberry donuts, start by preheating your oven to 350°F.
Next, spray your donut pan with non-stick spray so your blueberry donuts are easy to get out of the pan once they’re cooked.
1. Mix Wet and Dry Ingredients Separately
In a large bowl, combine flour, baking powder, baking soda, salt, and coconut sugar.
Grab a separate, medium bowl, and mix egg, vanilla, butter, almond milk (or milk of choice), and greek yogurt.
2. Combine Wet and Dry Ingredients
Once you combine them, gently fold in half the blueberries and chocolate chips, and save the rest to top.
3. Pour into Donut Pan and Bake
You’ll now have the batter ready for your blueberry donuts recipe and can go ahead and pour it into the donut pan, making sure to fill generously.
Use the rest of the blueberries and chocolate chips to top them.
Bake them in the oven for 15-17 minutes, or until a toothpick comes out clean.
While the donuts are baking, combine powdered sugar, milk and vanilla extract for the homemade icing. If you’re adding icing for a blueberry glazed donut, wait for them to cool first, and then ice them and enjoy!
Homemade Blueberry Donuts are Family Friendly
If this blueberry donut recipe is wrong, then I don’t want to be right.
I know strawberries and chocolate and even raspberries and chocolate get all the attention. But you guys, have you tried chocolate and blueberries? They are so underrated.
In fact, these whole wheat blueberry donuts may actually be my new favorite. Since we’re using whole wheat flour and greek yogurt, these protein donuts will hold you over, unlike regular donuts.
It’s a great way o serve fruit for kids, plus ample fiber and protein. And extra calcium, Vitamin D and probiotics, thanks to the greek yogurt.
Letting kids enjoy the process of making (and eating) donuts is an important part of developing their relationship with food, and one I talk about big time in my post on intuitive eating for kids.
These blueberry glazed donuts are perfectly soft, fluffy and sweet.
FAQ and Tips
These whole wheat donuts are truly good either way, with or without the chips. So, your preference. Sometimes with the kids, we’ll do half with chocolate chips and half without.
Yes, these baked blueberry donuts are very nutrient-dense, as mentioned above. There is extra protein and fiber, which can help with satiety, as well as calcium, probiotics and Vitamin D, thanks to the greek yogurt.
As long as your donuts are away from the light and heat, you can store them room-temperature in a tightly sealed bag or storage container. If you don’t plan on eating them in 1-2 days, store them in the fridge for up to a week or the freezer for up to 3 months. If storing these whole wheat donuts in the freezer, I’d recommend to wrap them individually in parchment paper so they don’t stick to each other.
Other Baked Good Recipes:
- Strawberry Banana Chickpea Muffins
- Almond Flour Banana Muffins
- Vegan Protein Bars
- Sweet Potato Blueberry Baked Oatmeal
- Blueberry Banana Chia Bread
The best blueberry donuts recipe is made with whole wheat flour, greek yogurt and tons of blueberries! These whole wheat donuts are a great way to enjoy a slow morning and opt for a gooey slice of goodness.
Blueberry Whole Wheat Donuts
- 1 cup of white whole wheat flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 1/2 tsp salt
- 1/3 cup coconut sugar
- 1 egg
- 1 tsp vanilla extract
- 1 Tbsp butter, melted
- 1/4 cup vanilla almond milk
- ½ cup greek yogurt
- 1/3 cup fresh or frozen blueberries, divided
- 1/3 cup chocolate chips
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- Preheat oven to 350°F. Spray your donut pan with non stick spray.
- In a large bowl, combine flour, baking powder, baking soda, salt and coconut sugar.
- In a medium bowl, mix egg, vanilla, butter, almond milk and greek yogurt. Gently fold in half the blueberries and chocolate chips, and save the rest to top.
- Pour batter into donut pan, filling generously, using the other half of the blueberries and chocolate chips.
- Bake for 15-17 minutes or until toothpick comes out clean. Once donuts are cooled, add icing if prefer.
Mine came out perfectly around 16 minutes.
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Amount Per Serving: Calories: 281Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 372mgCarbohydrates: 52gFiber: 3gSugar: 36gProtein: 6g