Made with real blueberries, your favorite milk, a hint of vanilla, and natural sweetener—these sugar-free baked blueberry donuts are a guilt-free treat you’ll actually want to wake up for.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You know those mornings where you swear you’re going to be “healthy,” but then someone offers you a donut and—poof—intentions gone? Yeah… that was me. More times than I care to admit.
But this one Saturday, I was standing in my kitchen, staring into the abyss of my fridge (you know the moment), and I thought: Why can’t donuts be on the same team as feeling good? Not just sugar-free, but actually delicious without feeling like you’re sacrificing anything.
So I grabbed some blueberries I’d been ignoring in the freezer for… let’s not talk about how long. I threw together what I had on hand: a splash of oat milk, some maple syrup, a banana that was one hour from banana bread territory. No white sugar. No frying. I didn’t even know if this was going to turn into something edible.
But when the smell started creeping through the apartment—that warm, vanilla-meets-summer-blueberry kinda vibe—I knew I was onto something.
These sugar-free baked blueberry donuts were born out of craving and laziness… and honestly, I think that’s their magic.
Why You’ll Love This Sugar-Free Baked Blueberry Donuts Recipe?
Okay, real talk: I’ve made a lot of “healthy” desserts. Most of them were fine. Some were… let’s call them fiber-forward bricks. But these? They’re shockingly soft and full of flavor without relying on sugar to save them.
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First off, they’re baked. No hot oil. No frying pan splatters. Just pop ’em in the oven and do a little happy dance while they rise.
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They’re naturally sweetened with maple syrup or honey or agave—pick your potion. No weird aftertaste or crash an hour later.
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Totally customizable. Gluten-free? Covered. No oil? Use mashed banana. You can make them work with whatever mood your pantry is in.
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And the blueberries? Man. They burst in your mouth. It’s like nature added its own jam filling.
And the best part? You can eat two without feeling like you need a nap and a green juice to repent.
Ingredient Notes:
Let’s keep this real. You don’t need fancy stuff. Just the basics, with room to play.
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Milk of choice: I used oat milk because it’s what I had, and it feels cozy. Almond, soy, dairy—they all work.
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Vinegar: Weird, I know. But it’s the secret to a fluffy, slightly tangy bite. Don’t skip it.
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Vanilla: Optional, technically. But also… don’t be boring.
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Sweetener: Maple syrup is my ride-or-die, but honey or agave will do. I haven’t tried monk fruit syrup yet, but if you do—let me know how it goes!
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Fat: Go with a neutral oil, or mash up an overripe banana like I did that day. Applesauce is also great.
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Flour: All-purpose, spelt, or a solid gluten-free blend. Use what loves you back.
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Baking powder & salt: The backbone. The chemistry. The vibe.
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Cinnamon/cardamom: Just a pinch, unless you want to go full autumn.
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Blueberries: Fresh is great. Frozen works. Just thaw and drain them unless you like blue-gray batter.
How To Make Sugar-Free Baked Blueberry Donuts?
Step 1: Mix your wet stuff.
In a bowl, stir up the milk, vinegar, vanilla, sweetener, and oil or banana/applesauce. Let it chill for a couple of minutes. You’re basically letting science do its thing—foamy, fizzy goodness that helps your donuts get all fluffy later.
Step 2: Preheat and grease.
Get that oven going at 350°F (175°C) and grease your donut pan like your life depends on it. I’ve skipped this before… and I don’t wanna talk about it.
Step 3: Mix your dry crew.
Flour, salt, baking powder, and maybe a little cinnamon or cardamom—just whisk ‘em together in a separate bowl.
Step 4: Combine wet and dry.
Pour the wet into the dry and gently fold until just mixed. No overmixing! These are donuts, not cement.
Step 5: Add the blueberries.
You can fold them into the batter, but if you don’t want that blue tinge, just press them into the batter after it’s in the pan. Totally up to you. No judgment.
Want To Save This Recipe?
Step 6: Bake.
Pop them in the oven for about 10–12 minutes. Mine were done right at 11, but every oven is a little chaotic, so keep an eye out.
Step 7: Cool (a little). Eat (a lot).
Let them rest in the pan for about 5 minutes before removing. Then? Go ahead. Call it breakfast. Call it therapy. You earned it.
Storage Options:
I mean… these are best fresh, obviously. But if you somehow have leftovers:
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Counter: Airtight container, 1–2 days.
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Fridge: Up to 5 days. Warm them slightly before eating or they get a bit dense.
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Freezer: Freeze on a tray, then bag them. Pop one out when you need a little pick-me-up. I once ate one straight from the freezer and, weirdly, it wasn’t bad.
Variations and Substitutions:
This recipe? Total chameleon.
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Different berries: Raspberries or chopped strawberries work. Even dried cranberries if you’re feeling festive.
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Chocolate chips: I mean, obviously.
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Add-ins: A swirl of nut butter, a handful of chopped walnuts, or coconut flakes can be fun.
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No maple syrup? Go for honey, agave, or even brown rice syrup if you’ve got it.
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Change the flour: Oat flour or almond flour can work, but you might need to adjust the liquids a bit.
What to Serve with Sugar-Free Baked Blueberry Donuts?
These sugar-free baked blueberry donuts don’t need much. But hey, here’s how I like to turn donut time into me time:
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A hot cup of coffee. Obviously.
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Vanilla chai or cinnamon tea if you’re leaning into the cozy vibes.
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A fruit salad with citrus or melon for some brightness.
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A Greek yogurt bowl with nuts and honey. Bonus points if you crumble a donut on top.
Frequently Asked Questions:
Can I make these vegan?
Yep. Just use plant-based milk and maple syrup or agave. Banana or applesauce for the fat. Done and done.
I don’t have a donut pan.
Neither did I for years. Use a mini muffin tin. Call them donut bites. They’ll still taste amazing.
Can I use frozen blueberries?
Totally. Just thaw and drain them or you’ll end up with Smurf batter.
Honestly? These sugar-free baked blueberry donuts are like that friend who always makes you feel better. Easy, sweet, and never judgmental. They’ve saved my mornings more times than I can count—especially the ones where I woke up feeling like a human croissant (flaky, confused, in need of coffee).
So give ‘em a try. Maybe add your own twist. And if they totally flop (they won’t, but still), DM me. I’ve been there.
Your move, donut lover.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sugar-Free Baked Blueberry Donuts
Ingredients
- 1/4 c milk of choice
- 1 teaspoon white or apple cider vinegar
- 1/4 teaspoon pure vanilla extract
- 1/3 c pure maple syrup agave, or honey
- 3 1/2 tablespoon oil or applesauce or banana for fat-free
- 1 c flour loosely packed (works with all-purpose, spelt, or bob's gluten-free)
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- Optional pinch cardamom or cinnamon
- 1/2 c blueberries fresh or frozen, thawed (60 grams)
Instructions
- Start by combining milk, vinegar, vanilla, sweetener, and oil (or a substitute) in a bowl. Allow the mixture to rest.
- Grease your donut or mini muffin pan. Preheat the oven to 350°F (175°C).
- In a bowl mix together flour, salt, baking powder, and optionally cardamom or cinnamon.
- Once the oven is heated. Gently fold the wet ingredients into the dry ones until just combined. Be cautious not to overmix.
- Carefully add blueberries to the batter in the pan. Or on top of it to prevent discoloration.
- Bake for 10 to 12 minutes. Until the donuts have puffed up. And are fully cooked.
- Allow them to cool in the pan for 5 minutes before serving.
- Indulge in these baked blueberry donuts without added sugar!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
