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SideChef
Recipes
Breakfast
Vegan Blueberry Lemon Donuts

13 INGREDIENTS • 10 STEPS • 50MINS

Vegan Blueberry Lemon Donuts

Recipe
Vegan blueberry donuts bursting with sweet, yet zesty flavors. They are an absolute burst of summer with every bite!
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Chelsea Peachtree
Hi, I'm Chelsea! I am a recipe developer, food photographer and content creator. My goal is to provide you with simple, straight forward vegan recipes that have normal ingredients you can read.
https://chelseapeachtree.com
Vegan blueberry donuts bursting with sweet, yet zesty flavors. They are an absolute burst of summer with every bite!
50MINS
Total Time
$0.78
Cost Per Serving
Ingredients
Servings
4
us / metric
Blueberry Lemon Donuts
All-Purpose Flour
1 cup
All-Purpose Flour
Maple Syrup
4 Tbsp
Maple Syrup
plus 1 Tbsp
Baking Powder
1 tsp
Baking Powder
Baking Soda
as needed
Baking Soda
Salt
1 pinch
Salt
Ground Cinnamon
1 pinch
Ground Cinnamon
Almond Milk
4 Tbsp
Almond Milk
plus 1 Tbsp
Vegan Butter
3 Tbsp
Vegan Butter, melted
Vanilla Extract
1 tsp
Vanilla Extract
Fresh Blueberry
3 Tbsp
Fresh Blueberries
or Fresh Raspberries
Lemon Zest Frosting
Powdered Confectioners Sugar
1/2 cup
Powdered Confectioners Sugar
Lemon
1
Lemon, zested, juiced
1 Tbsp juice and 3 tsp zest
Almond Milk
as needed
Almond Milk
Nutrition Per Serving
VIEW ALL
Calories
273
Fat
5.1 g
Protein
3.3 g
Carbs
52.3 g
Add to plan
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Vegan Blueberry Lemon Donuts
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author_avatar
Chelsea Peachtree
Hi, I'm Chelsea! I am a recipe developer, food photographer and content creator. My goal is to provide you with simple, straight forward vegan recipes that have normal ingredients you can read.
https://chelseapeachtree.com
Cooking InstructionsHide images
step 1
Preheat your oven to 375 degrees F (190 degrees C).
step 2
In a large mixing bowl, combine the All-Purpose Flour (1 cup), Baking Powder (1 tsp), Baking Soda (as needed), Salt (1 pinch), Ground Cinnamon (1 pinch), and 1 tsp of zest from a Lemon (1) and stir.
step 3
In a medium-size mixing bowl, combine 1/4 cup plus 1 Tbsp of Maple Syrup (4 Tbsp), 1/4 cup plus 1 Tbsp of Almond Milk (4 Tbsp), Vegan Butter (3 Tbsp), and Vanilla Extract (1 tsp) and whisk.
step 4
Slowly mix your wet ingredients in with your dry. Stir until combined.
step 5
Gently fold in your Fresh Blueberries (3 Tbsp). They will burst if not gently folded in.
step 6
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.
step 6 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.
step 7
Fill each donut mold evenly, with the mixture coming right to the top.
step 7 Fill each donut mold evenly, with the mixture coming right to the top.
step 8
Bake for 10-12 minutes, or until you can insert a toothpick with it coming out clean.
step 9
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 (as needed) into a bowl and whisk until smooth! It will be drippy.
step 10
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!
step 10 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!
Tags
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Breakfast
Dairy-Free
American
Brunch
Snack
Healthy
Shellfish-Free
Dessert
Vegan
Vegetarian
Summer
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