Blueberry Coconut Baked Donuts are fluffy baked donuts bursting with fresh blueberries, and topped with a luscious coconut milk glaze!

Blueberry donuts stacked on a white plate

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!  

I’m a huge LA Dodger fan and have been since I was nine — which equates to an eternity. πŸ™‚  


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.

Blueberry donuts on a wire rack

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. πŸ™‚  

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 to make my Lemon 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. πŸ™‚

Blueberry donuts stacked on a white plate with coconut on top

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.

Blueberry donuts stacked on a white plate

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. πŸ˜‰

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. πŸ™‚


Blueberry donuts stacked on a white plate

Blueberry Coconut Baked Donuts

Blueberry Coconut Baked Donuts are fluffy baked donuts bursting with fresh blueberries, and topped with a luscious coconut milk glaze!

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For the donuts:

  • 1 1/4 cups all purpose flour plus 1 tablespoon, divided
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 large egg room temperature
  • 6 tablespoons Greek yogurt
  • 1/4 cup light coconut milk
  • 1/4 cup coconut oil melted
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup fresh blueberries

For the glaze:

  • 1/2 cup powdered sugar sifted
  • 2 tablespoons light coconut milk
  • 1/2 cup shredded sweetened coconut for garnish


Prepare the donuts:

  • 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 2/3 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.

Prepare the glaze:

  • 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!


  • Store leftover donuts at room temperature for 2-3 days or in the refrigerator for up 5 days.


Serving: 1donut, Calories: 220kcal, Carbohydrates: 31g, Protein: 3g, Fat: 10g, Saturated Fat: 8g, Cholesterol: 17mg, Sodium: 73mg, Potassium: 66mg, Fiber: 1g, Sugar: 17g, Vitamin A: 24IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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