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  • Serena Di Sabatino Di Diodoro

Blueberry baked donuts with Cotton Candy Crunch (Vegan)

This week started with the Blue Monday, also known as the most depressing day of the year.

Of course it's just a marketing gimmick and today I feel probably even more depressed than 4 days ago but anyway, it gives me a reason to post this super blue recipe that I love so much: Blueberry baked donuts with Cotton Candy Crunch!!

These donuts are super fluffy, fruity and of course vegan (it's still Veganuary, isn't it?).

I've adapted the recipe from ChocolatecoveredKatie but you can check out my version in the section below. Give it a try!


  • 125g all purpose flour

  • 60g milk (any milk)

  • 1 teaspoon apple cider vinegar

  • 1/4 teaspoon vanilla extract

  • 100g maple syrup*

  • 1/4 teaspoon salt

  • 1 teaspoon baking powder (4g)

  • 42g vegetable oil

  • pinch of cardamom (or cinnamon)

  • 60g blueberries

--- TOPPING ---


  1. Preheat oven to 350°F (180°C).

  2. Grease your donut pan with oil, butter or cooking spray and cover lightly with flour.

  3. In a bowl add the dry ingredients (all purpose flour, baking powder, cardamom or cinnamon and salt) and mix well with a hand whisk to remove any lumps.

  4. In a bigger bowl whisk the liquid ingredients (milk, vinegar, vanilla extract oil and maple syrup).

  5. Add the dry ingredients a little at a time and mix slowly with a spatula until combined (DO NOT OVERMIX, the batter will be thick as you can see in the picture below).

  6. Stir in the blueberries very carefully so they don't break and turn everything purple (if they are very ripe you can place them on the surface after you put the batter in the pan).

  7. Pour the batter into the pan with a teaspoon filling up to 3/4 otherwise the donut holes are going to close during the baking process.

  8. Bake for about 12 minutes until donuts spring back when touched on the surface.

  9. Let them cool in the pan for about 10 minutes then transfer to a cooling rack*.

  10. Make simple glaze stirring together powdered sugar and a splash of milk until you get a creamy consistency (I've also added a bit of powdered blu cereal to make it blue).

  11. Glaze the tops of the donuts and garnish with more crumbled Cotton Candy Crunch (only the blue cereal).

  12. Enjoy :)


  • You can use honey or agave instead of maple syrup but I want to warn you that you will definitely taste the difference so use the one that you like more.

  • I haven't written an amount of powdered sugar because I've never weighted it. I just put a bit in a bowl and then pour milk a few drops at a time and stir until I get a creamy consistency.

  • Keep in mind that blueberries (especially big blueberries) are like "architectural weaknesses", they add a lot of moisture so be careful when you remove the donuts from the pan because they might break right where you can see a juicy blueberry.

  • I suggest storing these donuts in an airtight container at room temperature if you are eating them in a day or so otherwise it's probably better to place them in the fridge.

  • The donut pan I'm using is this one.


If you make it let me know! :)

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