Sugar-Free Baked Blueberry Donuts
Soft, bakery-style blueberry donuts baked instead of fried and sweetened without sugar. Bright lemon zest makes the berries pop.
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Servings:
Ingredients
Main Ingredients
- 1.5 cup all-purpose flour
- 2 tsp baking powder
- 0.5 tsp fine salt
- 0.5 tsp ground cinnamon optional
- 0.5 cup granulated zero-calorie sweetener
- 1 tsp finely grated lemon zest
- 2 large eggs room temperature
- 0.75 cup milk dairy or unsweetened almond milk
- 0.5 cup unsweetened applesauce
- 1.5 tsp vanilla extract
- 0.25 cup unsalted butter, melted slightly cooled
- 1 cup fresh blueberries pat dry if rinsed
- 0.5 cup powdered sugar-free sweetener optional glaze
- 1.5 tbsp milk for optional glaze
Instructions
Preparation Steps
- Preheat oven to 350°F. Lightly grease a 12-cavity donut pan.
- Whisk flour, baking powder, salt, cinnamon, and lemon zest in a large bowl.
- Whisk eggs, granulated sweetener, milk, applesauce, vanilla, and melted butter in another bowl until smooth.
- Pour wet mixture into dry. Stir just until combined. Do not overmix.
- Fold in blueberries gently so they stay whole.
- Pipe or spoon batter into pan, filling each well about three-quarters full.
- Bake 10–12 minutes, until tops spring back and edges turn lightly golden.
- Cool in pan 5 minutes. Transfer donuts to a rack to cool completely.
- For optional glaze, whisk powdered sweetener with milk until smooth. Dip or drizzle over cooled donuts.
Notes
Try almond extract instead of vanilla, or add a pinch of nutmeg. Use frozen blueberries straight from the freezer to reduce bleeding. Store in an airtight container at room temperature for 1–2 days or freeze unglazed donuts up to 2 months.
This recipe is an original creation inspired by classic Sugar-Free Baked Blueberry Donuts flavors. All ingredient ratios and instructions are independently developed.