Blueberry Protein Donuts
Published 1/4/2024 • Updated 8/6/2024
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These blueberry protein donuts are a super fun and delicious addition to any breakfast or snack. They’re made with vanilla protein powder, making them a high protein donut recipe that’ll satisfy your sweet tooth, all while providing you energy for the day.
THIS GIVEAWAY IS CLOSED: These Blueberry Protein Donuts are part of our 2024 Protein Dessert Series. If you make this recipe, snap a photo and upload it to the comment section to enter for a chance to win an Oak Essentials Mini Routine! You’ll also be entered into a greater giveaway for this series — a $500 lululemon shopping spree! Winners will be chosen on January 31.
I love the blueberry donuts from our neighborhood bakery, Sarah Jane’s, in NE Minneapolis, so this recipe has been on my regular rotation since we created it 😀
And don’t you worry, homemade donuts don’t have to be difficult to make. This decadent treat uses very simple ingredients and will be ready to eat in under 30 minutes. It’s an easy and versatile recipe that you can customize to your liking, so it’s something new and exciting every time!
What’s in Blueberry Protein Donuts
To make these blueberry protein donuts, you’ll need some vanilla protein powder. We used Whey Garden of Life, but you’re welcome to use your favorite brand. You’ll also need a bunch of blueberries. Some will be mashed and added to the wet ingredients, and some will be left as is and added to the dry ingredients.
You’ll also need some maple syrup as a natural sweetener, unsweetened almond milk for moisture, and melted coconut oil to give the donuts an irresistible soft and fluffy texture.
Best Protein Powders
Check out our top protein powder recommendations for baking, smoothies, and everything in between.
Garden of Life
Raw Organic Protein
Simply Tera's
Pure Whey Protein
Sun Warrior
Protein Powder
Garden of Life
Organic Whey Protein
Variations and Substitutions
Vanilla protein powder: Swap out vanilla protein powder for your favorite flavor, like chocolate or even blueberry. Just keep in mind that the flavor will change accordingly.
Blueberries: Want to try out a different fruit? Go ahead and swap out blueberries for raspberries, strawberries, or even peaches. It’ll be delicious.
Maple syrup: A great substitute for maple syrup is honey or agave nectar. You can also use sugar-free syrups if you’re watching your sugar intake.
Almond milk: We love the way almond milk adds flavor to the donuts, but you can use any milk of your choice. Coconut and cashew milk are great alternatives if you want to keep it dairy-free.
Coconut oil: If you don’t have coconut oil on hand, you can substitute it with melted butter or vegetable oil. It’ll still taste fantastic!
Add a glaze: A glaze or frosting is a great way to elevate the flavor of these donuts. You can use a simple vanilla glaze or get creative and try out different flavors like lemon or cream cheese.
Tips for Blueberry Protein Donuts
- The type of protein you use will determine the flavor of the donuts. For example, using chocolate or berry-flavored protein powder will give you a different taste than using vanilla.
- Make sure to coat your donut pan well with cooking spray or oil to prevent sticking.
- If you don’t have a donut pan, you can make these in a muffin tin and call them blueberry protein muffins!
Storage + Freezer Directions
Store any leftover blueberry protein donuts in an airtight container at room temperature for up to 3 days.
To freeze, place in a freezer-safe, airtight container separated by wax paper and store in the freezer for up to 3 months.
What to Serve with Blueberry Protein Donuts
These yummy protein muffins would knock any breakfast spread out of the park. To complement these delicious donuts, serve them next to other breakfast classics like our Cheesy Sous Vide Egg Bites, Oven French Toast, or Seriously Easy Microwave Bacon.
For a bit of that “wow” factor, you could also try these White Chocolate Raspberry Scones and Breakfast Tacos or this Pumpkin Waffle Casserole!
Blueberry Protein Donuts
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- ½ cup vanilla protein powder, we used Whey Garden of Life
- 1 teaspoon baking soda
- ½ cup fresh blueberries
Wet Ingredients
- 1/2 cup light brown sugar, packed
- 1/4 cup maple syrup
- 1 cup mashed blueberries
- 2 large eggs
- 1/2 cup unsweetened, plain almond milk
- 2 tablespoons melted coconut oil
Instructions
- Preheat the oven to 350ºF, and spray the donut pan with cooking spray.
- Combine all dry ingredients in a medium-sized bowl and set aside. In a separate large bowl, whisk the brown sugar and maple syrup together. Add the mashed blueberries, eggs, and almond milk and mix until combined.
- Transfer the dry ingredients to the wet ingredients and stir the batter until well combined. Add melted coconut oil and mix again.
- Generously fill each donut well. We filled ours between 3/4 of the way full and all the way to the top.
- Bake at 350ºF for 8-10 minutes or until a toothpick comes out clean when inserted into the center.
- Remove the donuts from the oven and let them cool for a few minutes before removing them and letting them cool on a wire rack. Do not allow them to sit in the pan too long, or they will continue to bake.
- Store in a cool, dry place, in an airtight container.
Tips & Notes
- The type of protein you use will determine the flavor of the donuts.
- Feel free to add a glaze or a frosting to these donuts.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
These turned out yummy. Easy to make for a quick breakfast. My donut pan must be smaller than yours though because I had tons of batter leftover after filling twelve, so I used the leftover batter to make muffins.
These were delicious. I’m gluten free so I subbed king arthur cup for cup gluten free flour and added a little baking powder. Drizzled with a glaze too.
We don’t have a donut pan so made these with a sheet pan instead. Ended up baking them for closer to 20 minutes. Very tasty and super easy pouring them in the sheet pan, dividing up and having them ready as breakfast for the week.
Pretty good! I ended up baking these for 19 minutes, and I should’ve kept them in longer. Some were still doughy, but maybe because I used frozen blueberries??
I liked that these were not overly sweet and you get pops of blueberry throughout! Easy to whip up in 10 minutes.
Very simple, delicious, and toddler approved! Mine needed 15 mins to make in the mini muffin tin. Definitely a make-again! 5 stars, but the site won’t save the 5th!
Easy and delicious! I overfilled the pan so they lost their shape but my kids devoured them.
So delicious and soft! Mine didn’t get as blue as I thought they would but they are so good, my kids love love them!
This was an accessible recipe, and I am excited to include these as a treat with breakfast. I used a plastic bag to pipe the doughnut dough into the tins, as I found filling my tin hard.
So easy and delicious! I used frozen blueberries because that’s all I had (and fresh are so expensive right now) so my batter turned purple due to mashing the cup of berries. I also didn’t add additional blueberries because I didn’t think they needed any more. I used a powdered sugar glaze and cinnamon sugar butter glaze.