Blueberry Coconut Baked Donuts
Blueberry Coconut Baked Donuts are moist baked donuts bursting with fresh blueberries, and topped with a coconut milk glaze and MORE coconut to make them a coconut lover’s dream.
I’m very excited today. It’s not only because I got to wake up to one of these Blueberry Coconut Baked Donuts for breakfast (and that was very exciting). It’s baseball opening day today! Were you following me last year when I posted by Dodger Blue Velvet Cupcakes — the cupcakes that turned out more aqua than blue (aqua velvet, any one?). 😉 If so, then you know I’m a huge LA Dodger fan and have been since I was nine — which equates to an eternity. 🙂 I didn’t bake anything that looked like a baseball this year, but I did do my team logo in blueberries. Pretty dorky, I know. 😉
Are you non-Dodger fans still with me? I hope so, because listening to me ramble about the Dodgers for a bit is completely worth it since these donuts are involved. I have blueberry fever right now because it’s been so long since I’ve had really good ones. It’s also been forever since I made donuts, so figuring out what to do with these blueberries was easy for me.
Have you tried baked donuts yet? Honestly, they’re really muffins in the shape of donuts, with fun glazes and toppings, but there’s nothing wrong with that. 🙂 I resisted buying donut pans for quite some time thinking I’d never use them. I finally broke down and bought some at Michael’s on sale last year, and I’ve used them several times on my Coconut Lime Baked Donuts, Strawberry Covered Baked Chocolate Donuts, and Double Chocolate Malt Donuts. If you haven’t jumped on the donut pan bandwagon yet, you really should. They’re a complete hit with my kids, especially because I never buy real donuts. 🙂
The thing with a lot of baked donuts are that they’re all pretty much on the healthy side, but a lot of them aren’t very moist. I’m not one to bake something that’s dry just because I want it to be healthier as I don’t enjoy eating cardboard. You either? Good, because these donuts aren’t dry at all due to the addition of Greek yogurt. Greek yogurt is a staple ingredient for me, and I use it in my baking, as well as for dressings and dips.
Of course, the blueberries add some moisture to these donuts, as does the luscious, coconut glaze. For the glaze, I simply mixed light coconut milk with some sifted powdered sugar. Now that’s easy! You can go as crazy with the coconut topping as you want to go, and I fully endorse that, because I’m crazy for coconut. 😉
Whether you’re a baseball (Dodger) fan or not is no matter — you should still whip up a batch of these donuts, because they really have nothing to do with one another. These donuts make a one heck of a fun, delicious breakfast, so resist no longer and go on out there and get yourself some donut pans. You’ll be glad you did. 🙂
- 1¼ cups all purpose flour, plus 1 tablespoon, divided
- ½ cup granulated sugar
- ½ teaspoon baking soda
- pinch of salt
- 1 large egg, room temperature
- 6 tablespoons Greek yogurt (I used Chobani 0% plain)
- ¼ cup light coconut milk
- ¼ cup coconut oil, melted
- ½ teaspoon pure vanilla extract
- ½ cup fresh blueberries
- ½ cup powdered sugar, sifted
- 2 tablespoons light coconut milk
- ½ cup shredded sweetened coconut, for garnish
- Preheat the oven to 375 degrees. Spray (10) cavities in 2 donut pans with cooking spray. Set aside.
- In a small bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the egg, yogurt, coconut milk, coconut oil, and vanilla until well blended. Add the dry ingredients to the wet ingredients, stirring with a rubber scraper just until combined. Be careful not to over mix as the donuts will be dry. Mix the blueberries with the remaining 1 tablespoon of flour, which will prevent them from sinking. Fold gently into the donut batter.
- Place the batter into a large zip top bag and snip off a corner large enough for the blueberries to escape. Pipe the batter into the (10) prepared donut cavities until they're ⅔ full. Bake on the center rack of the oven for 8-10 minutes, or until lightly golden and the donut tops spring back when pressed gently. Cool in the pans on a wire rack for 10 minutes, then remove and cool completely. Once cool, place the wire rack with the donuts over a rimmed baking sheet.
- Place the sifted powdered sugar in a small bowl. Add the coconut milk and stir until smooth. Drizzle the glaze over each donut, and immediately top with the shredded coconut. Store the donuts in an airtight container at room temperature for 2-3 days. Enjoy!