Baked Blueberry Buttermilk Donuts | Healthy Baked Donuts

Blueberry Baked Buttermilk Donuts Recipe

Did you know that National Donut Day is held on the first Friday of June each year? We’re dishing up a healthier donut experience with these delicious, homemade Blueberry Buttermilk Donuts. Made with fiber-rich coconut flour and baked rather than fried, you can set aside the guilt without sacrificing flavor. Tangy buttermilk and fresh blueberries are the perfect partners for these delicious donuts with a gooey blueberry glaze that will having reaching to dip each bite.

Servings: 6 donuts

Ingredients

For the donuts

2 eggs
½ cup organic buttermilk or kefir
¼ cup Chosen Foods Organic Avocado, Coconut, & Safflower Oil
3 tbsp honey or maple syrup
1 tsp apple cider vinegar
1 tsp vanilla extract
6 tbsp coconut flour
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
½ cup halved blueberries

For the glaze

1 cup whole blueberries
1 ½ tsp tapioca or arrowroot starch
¼ c honey or maple syrup
3 tbsp coconut oil
½ tsp vanilla extract
Chosen Foods Avocado Oil Spray or Chosen Foods Organic Avocado, Coconut, & Safflower Oil Spray

Instructions

Preheat the oven to 350°F. Have a donut pan ready sprayed with Avocado Oil or Organic Chosen Blend Oil Spray.
Prepare the donuts by adding the eggs, buttermilk, oil, honey, apple cider vinegar, and vanilla extract to the bowl of a stand mixer. Mix on medium speed until combined. Add the coconut flour, baking powder, baking soda, and sea salt. Mix on medium-high speed until smooth. Let the batter to sit for 2-3 minutes to allow the coconut flour to fully absorb then mix once more. Add the halved blueberries and mix briefly to incorporate.
Transfer the batter to a large ziplock bag. Pack the batter into one corner, twisting the bag tight at the other end. Snip about 1” off the corner where the batter rests and pipe the batter into the donut pan. Fill the donut molds nearly to the top, spacing the batter evenly between 6.
Bake for 20-22 minutes, or until they’ve puffed up into a donut shape and the tops are golden. Allow them to cool in the pan for 10 minutes before inverting onto a cooling rack. Cool another 20 minutes minimum before topping with the glaze.
While the donuts are cooling, prepare the glaze by adding the whole blueberries and tapioca starch to a medium saucepan. Mash the berries together with the starch, then stir in the honey. Place over medium-low heat and continue to stir until the berries have broken down and the mixture starts to resemble a thick jam.
Remove the berries from the heat and transfer to a blender. Add the coconut oil and the vanilla extract and blend until smooth (use caution when blending hot liquids). Optionally you can run the glaze through a mesh strainer to remove the seeds at this point.
Pour the glaze into a wide dish or bowl. Dip the cooled donuts into the glaze one at a time. Either chill to set the glaze or enjoy immediately for a more gooey experience.

Healthy Baked Blueberry Buttermilk Donuts