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Blueberry Whole Wheat Baked Donuts

So one of the desserts I have always loved are donuts. The month I started this blog I had a donut recipe as well, here is the link for that. I pretty much used the same one but tweaked it just a bit. Of course we know that donuts tend to be fried therefore not very healthy for you although this is a much better alternative.

Also changing the ingredients for this recipe makes it even better for you like using whole wheat flour vs white flour (enriched and stripped out of all the goodness).
I would say that these donuts taste more like a muffin though but never the less pretty good. My son thinks he is having the real deal so for sure I will be keeping this recipe on hand.


This is how the donuts look after getting them out of the oven. Let them cool in the pan for about 5 minutes before removing them. Running a knife carefully around the edges will help you get them out.

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Blueberry Whole Wheat Baked Donuts

Miryam's original recipe

Yield: 12 donuts

Ingredients:

2 cups whole wheat pastry flour
1/2 cup sugar
2 eggs
1 to 1 1/2 cup of fresh blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup low-fat milk plus 2 tablespoons
2 tablespoons olive oil
1 teaspoon vanilla
1 pinch cinnamon
1 pinch nutmeg

For the sugar coating

3 tablespoons of melted butter
1/2 cup sugar
1 tablespoon of cinnamon

 

 

Directions:

Preheat oven to 325°F. Spray donut pan with cooking oil. In a bowl, whisk eggs, milk, sugar, vanilla, oil, nutmeg and cinnamon. Add flour, baking powder and baking soda. Whisk until combined. Carefully fold in blueberries. Fill each donut hole 2/3 full.

Bake for 15-20 minutes. Cool for about 5 minutes and remove from pan to a wire rack. Cool completely.

In a bowl combine sugar and cinnamon. In another bowl place melted butter.
Dip each donut on the butter followed by the cinnamon sugar. Enjoy

Tip: Make sure you grease the pan all over specially in the middle round donut piece otherwise they will stick when getting them out of the pan, probably breaking apart on the process. Mine did a little bit.

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15 Responses to “Blueberry Whole Wheat Baked Donuts”

  1. #
    1
    Jane @ Sweet Basil Kitchen — August 15, 2010 @ 10:27 pm

    I have never made donuts because of the frying mess and high fat, but as I looked over your post, I am pumped to try these! Thanks for inspiring me!

  2. #
    2
    Miryam — August 15, 2010 @ 11:00 pm

    Your are welcome, let me know if you ever try them. By the way you can also use apples or other favorite fruits you like in the recipe :-)

  3. #
    3
    Suzanne — August 16, 2010 @ 2:04 am

    Love donuts too, my favorite is blueberry cake donuts. I will have to try these out maybe in a muffin pan since I don’t have that cool donut pan.

  4. #
    4
    Miryam — August 16, 2010 @ 1:53 pm

    I am sure they will turn out perfect. Let me know if you try them :-)

  5. #
    5
    Anonymous — August 20, 2010 @ 12:57 pm

    There are no blueberries listed in the recipe at all?

  6. #
    6
    Lauren — August 20, 2010 @ 2:38 pm

    I have a bunch of recipes for baked donuts bookmarked, but this one just jumped to the top :).

  7. #
    7
    Miryam — August 20, 2010 @ 3:47 pm

    Anonymous,

    Big oops, thanks so much for noticing, hope you enjoy them if you make them :-)

  8. #
    8
    Miryam — August 20, 2010 @ 4:02 pm

    Lauren, thanks let me know if you try them and how they turn out

  9. #
    9
    Anonymous — September 19, 2010 @ 6:27 pm

    Would I be able to substitute apples for the blueberries and apple cider for the extra few tablespoons of milk to make them apple donuts??

  10. #
    10
    Miryam — September 19, 2010 @ 8:31 pm

    Anonymous,
    I think any fruit would go good with these donuts especially, apples just make sure they are cut into small cubes. About the cider, I think it would also work good for the extra liquid instead of the 2 tablespoons of milk. Let me know how they turn out. Thanks for checking out my blog :-)

  11. #
    11
    Hamannde — December 27, 2010 @ 3:36 pm

    I just made these! They were yummy and I’ll make them again, but probably just do them in the muffin pan. I used normal whole wheat flour because we don’t have pastry whole wheat flour in Germany. And I used 4 tablespoons of unrefined sugar with 2 tablespoons of Splenda. I also added a lot more cinnamon. And I used no sugar coating. I also used 1.5 cups of blueberries, but I’ll use even more next time for some more sweetness (doctor told me less sugar :() Thanks for the recipe! And I LOVE that it uses olive oil and doesn’t have a funky taste.

  12. #
    12
    joannpel — March 21, 2011 @ 12:45 am

    This recipe is a keeper! I made them with half Splenda and half (low GI) Coconut Sugar since hubby is pre-diabetic. I did use whole wheat pastry flour since I had a bag on hand and believe that is what makes them so tender. I added a bit more (Vietnamese) cinnamon than called for. Thank you for a great recipe! JoAnn

  13. #
    13
    Matt — June 26, 2011 @ 12:28 pm

    We made these this morning and they are amazing! Thank you so much for this great recipe. Our son, who has nut allergies, hasn’t been able to have donuts for a couple of years since the last place started making things on shared equipment. What a treat for him!

  14. #
    14
    echevarriatravel — January 9, 2012 @ 1:39 pm

    Good morning, I was looking for a whole wheat donut recipe, after watching Bobby Deen on Foodnetwork this weekend. Thank you for posting this, I will try it, I am trying to lose weight but also able to enjoy some sweets, I need to lose at least 80 lbs. But I will settle for 1 day at a time. I have a blog of my own on wordpress.com, if interested you can search or ask me, I don’t want to advertise.

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    15
    junie — March 24, 2012 @ 2:10 pm

    Miryam, i just pulled these out of the oven, and i’m in love. they are light and fluffy and just the right amount of sweet! i’m obsessed!!

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