Introduction
There’s something truly magical about the smell of freshly baked donuts wafting through the kitchen. These 30-Minute Vegan Blueberry Donuts are quick to whip up and are a delightful treat that will brighten your day with their burst of flavor. Soft, fluffy, and studded with juicy blueberries, these donuts are also perfect for a cozy brunch or a sweet snack anytime. Plus, the best part is that they’re completely plant-based, making them a guilt-free indulgence!
Ingredients
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 cup all-purpose flour
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fresh blueberries
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 12 donuts
Directions and Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a donut pan to prevent sticking.
- In a small bowl, combine the almond milk and apple cider vinegar, allowing the mixture to curdle for about 5 minutes. This step adds a lovely tang and mimics buttermilk.
- In a large mixing bowl, whisk together the all-purpose flour, coconut sugar, baking powder, baking soda, and salt until well combined.
- Pour the curdled almond milk mixture into the bowl with the dry ingredients, then add the vanilla extract and melted coconut oil. Mix gently until just combined; be careful not to overmix!
- Gently fold in the fresh blueberries, ensuring you keep their beautiful shape while evenly distributing them throughout the batter.
- Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full for optimal rising.
- Bake in the preheated oven for 10-12 minutes, or until the donuts are golden brown and a toothpick inserted in the center comes out clean.
- Once baked, allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy the delightful aroma as they cool!
Notes or Tips
For an added touch, consider sprinkling the tops of the donuts with a dusting of powdered sugar or drizzling a simple glaze made from powdered sugar and almond milk. If you can’t find fresh blueberries, frozen ones can work in a pinch—just be sure to let them thaw and drain any excess moisture before folding them into the batter.
Cooking Techniques
This recipe utilizes a simple mixing method that keeps the donuts light and airy. Remember not to overmix the batter, as this can lead to dense donuts. Gently folding in the blueberries will help maintain their shape and contribute to the burst of flavor in every bite!
FAQ
Can I use a different non-dairy milk? Absolutely! Any non-dairy milk such as soy, oat, or coconut milk should work just fine in this recipe.
How do I store the leftovers? Store your donuts in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the donuts and thaw them as needed.
Conclusion
These 30-Minute Vegan Blueberry Donuts are not only simple to make but also bring a delightful sweetness that can brighten any morning. Whether enjoyed fresh from the oven or saved for later, they are sure to become a new favorite in your plant-based repertoire. So grab your apron, roll up your sleeves, and savor the joy of homemade donuts!