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Blueberry Lemon Vegan Donuts on a cutting board with a bite taken out of it

Vegan Blueberry Lemon Donuts

Chelsea Peachtree
These soft and fluffy vegan blueberry lemon donuts are such a treat. They are bursting with fresh blueberry flavor and zesty lemon taste. These baked eggless donuts are made with simple ingredients likely already in your kitchen and take under 20 minutes to make.
5 from 4 votes
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Breakfast
Cuisine American
Servings 4
Calories 245 kcal


  • 1 cup all purpose flour
  • ¼ cup plus 1 tbsp of maple syrup
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • 1 tsp lemon zest
  • ¼ cup plus 1 tbsp of almond milk
  • 3 tbsp vegan butter melted
  • 1 tsp vanilla extract
  • 3 tbsp blueberries

Lemon Zest Frosting

  • ½ cup powdered sugar
  • 1 tbsp fresh lemon juice
  • ½ tsp lemon zest
  • ¼ tsp almond milk
  • Extra Zest for topping


  • Preheat your oven to 375 degrees F.
  • In a large mixing bowl, combine all of your dry ingredients (not blueberries) and stir.
  • In a medium size mixing bowl, combine all of your wet ingredients (aside from blueberries), and whisk.
  • Slowly mix your wet ingredients in with your dry. Stir until combined.
  • Gently fold in your blueberries. Gently! They will burst if it is not gently.
  • Using any left over 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 (see picture above).
  • Cook for 10-12 minutes, or until you can insert a toothpick with it coming out clean.
  • While donuts are baking, place all ingredients for frosting (other than the extra zest for topping) 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 lemon zest!


You may use any plant-based milk you want for this recipe. I have done it with almond and oat milk
Agave may be used in place of Maple Syrup.
You may also use coconut oil instead of vegan butter.
Fresh blueberries are preferred, but if you need to use frozen, that is fine too. Just allow them to thaw prior to adding them to the batter and remove excess water.</p>
Whole wheat flour may be substituted at a 1-1 ratio. I have not tried this recipe with alternative flours.
Storage Tips!
To store these vegan blueberry donuts, place them in an air tight container in a dry cool place. They will keep well for approximately 4-5 days. If you want to keep them fresher longer, store them in the fridge.
Please note, these donuts are moist, so if you store them in a warm or hot environment, they will get moldy.


Sodium: 458mgCalcium: 67mgVitamin C: 4mgVitamin A: 408IUFiber: 1gPotassium: 53mgCalories: 245kcalTrans Fat: 1gSaturated Fat: 2gFat: 7gProtein: 3gCarbohydrates: 41gIron: 2mg
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