Imagine biting into a doughnut so good it makes you question every life choice that led you to settle for stale cereal. These blueberry coconut baked doughnuts are soft, fluffy, and packed with flavor—no deep fryer, no guilt, just pure deliciousness. They’re the perfect hybrid of tropical vibes and classic comfort.
And the best part? You won’t need a pastry degree to make them. If you’ve ever wanted to impress your friends, your family, or honestly just yourself, this recipe is your golden ticket.
Ready to make magic happen?
Why This Recipe Slaps
First, these doughnuts are baked, not fried, which means you get all the indulgence without the grease coma. The blueberries burst with sweetness, while the coconut adds a subtle crunch and tropical flair. The texture?
Think pillow-soft meets lightly crisp edges. Plus, they’re easy to customize—swap toppings, adjust sweetness, or go gluten-free if that’s your thing. Basically, they’re the doughnut version of a multitasking superhero.
Ingredients You’ll Need
- 1 ½ cups all-purpose flour (or gluten-free blend)
- ½ cup shredded coconut (plus extra for topping)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup coconut oil, melted
- ½ cup maple syrup or honey
- 1 egg (or flax egg for vegan)
- ½ cup coconut milk
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a doughnut pan.
No pan? Muffin tins work too—just call them “doughnut muffins” and pretend it’s intentional.
- Mix dry ingredients: In a bowl, whisk flour, shredded coconut, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, mix melted coconut oil, maple syrup, egg, coconut milk, and vanilla.
- Fold wet into dry until just combined. Overmixing = tough doughnuts.
Nobody wants that.
- Gently fold in blueberries. Frozen ones? Toss them in flour first to prevent a purple batter disaster.
- Fill the doughnut molds ¾ full. Bake for 12–15 minutes until golden. A toothpick should come out clean—unless you hit a blueberry, then it’s fine.
- Cool for 5 minutes, then transfer to a rack.
Top with extra coconut or a drizzle of glaze if you’re feeling fancy.
How to Store These Bad Boys
Room temp: Keep in an airtight container for up to 2 days. Fridge: They’ll last 5 days, but good luck resisting them that long. Freezer: Wrap individually and freeze for up to 3 months. Reheat in the oven or microwave for a quick fix.
Why You’ll Love These Doughnuts
They’re healthier than your average doughnut, thanks to baked-not-fried and natural sweeteners. The blueberries add antioxidants, and coconut brings healthy fats.
Plus, they’re quick to make—perfect for lazy Sundays or “I need dessert NOW” emergencies. And let’s be real, they’ll make your kitchen smell like a bakery. Win-win-win.
Common Mistakes to Avoid
- Overmixing the batter: It’s not a CrossFit workout.
Gentle folds only.
- Using cold coconut oil: Melt it first, or you’ll get clumpy batter.
- Overfilling the molds: They rise. Trust the process.
- Skipping the flour toss for frozen blueberries: Unless you want tie-dye doughnuts.
Swaps and Substitutions
Flour: Use gluten-free 1:1 blend or almond flour (adjust liquids). Sweetener: Swap maple syrup for agave or sugar. Egg: Flax egg works. Blueberries: Try raspberries or diced mango. Coconut haters: Use almond milk and skip the shredded topping. You do you.
FAQs
Can I use canned coconut milk?
Yes, but stick to the lighter, drinkable kind.
Canned full-fat milk might make the batter too heavy.
Why did my doughnuts turn out dense?
You probably overmixed the batter or measured the flour wrong. Spoon it into the measuring cup—don’t scoop!
Can I make these ahead?
Absolutely. Bake, freeze, and reheat.
They’ll still taste fresh, unlike your gym resolutions.
No doughnut pan. Now what?
Muffin tins, mini loaf pans, or even a baking sheet with dollops of batter. They’ll taste the same, just less hole-y.
Final Thoughts
These blueberry coconut baked doughnuts are stupidly easy, ridiculously tasty, and versatile enough to fit any diet.
They’re the kind of recipe you’ll make once and then wonder how you ever lived without them. So grab that bowl, preheat that oven, and get ready to upgrade your breakfast game. Your future self (and your taste buds) will thank you.