Vegan blueberry donuts bursting with sweet, yet zesty flavors. They are an absolute burst of summer with every bite!
Author: Chelsea Peachtree
Blueberry Lemon Donuts
or Fresh Raspberries
Lemon Zest Frosting
Powdered Confectioners Sugar
, zested, juiced
Preheat your oven to 375 degrees F (190 degrees C).
In a large mixing bowl, combine the
All-Purpose Flour (1 cup)
Baking Powder (1 tsp)
Baking Soda (1/2 tsp)
Salt (1 pinch)
Ground Cinnamon (1 pinch)
, and 1 tsp of zest from a
In a medium-size mixing bowl, combine 1/4 cup plus 1 Tbsp of
Maple Syrup (1/4 cup)
, 1/4 cup plus 1 Tbsp of
Almond Milk (1/4 cup)
Vegan Butter (3 Tbsp)
Vanilla Extract (1 tsp)
Slowly mix your wet ingredients in with your dry. Stir until combined.
Gently fold in your
Fresh Blueberries (3 Tbsp)
. They will burst if not gently folded in.
Using any leftover melted butter (I scrapped the bottom of the bowl I used to heat it up) or using canola oil, lightly grease the donut tray.
Fill each donut mold evenly, with the mixture coming right to the top.
Bake for 10-12 minutes, or until you can insert a toothpick with it coming out clean.
While donuts are baking, place the
Powdered Confectioners Sugar (1/2 cup)
, 1 Tbsp of lemon juice, 1/2 tsp of lemon zest, and
Almond Milk (1/4 tsp)
into a bowl and whisk until smooth! It will be drippy.
Let donuts cool for 30 minutes before frosting. To frost, simply dip them upside down into the bowl of frosting. Top with any remaining lemon zest!
Nutrition Per Serving
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