Blueberry Pineapple Vegan Donuts

Today’s recipe is easy and short. We are making these Blueberry Pineapple Vegan Donuts.

Blueberry Pineapple Vegan Donuts

This is a super easy vegan donut recipe. We use crushed pineapples in the batter, and also fresh blueberries.

I was looking for an easy vegan breakfast recipe the other day, since I have transitioned into eating mostly vegan in the past couple of months.

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Actually, I have dairy or eggs in baked goods sometimes, but I have cut out cheese, milk, eggs, and anything like that out of my diet otherwise.

Blueberry Pineapple Vegan Donuts

It’s a little bit harder if we are eating out, as most places don’t offer vegan options, and my family isn’t vegan at all. My husband and son love their meat. Plus, there aren’t many vegan spots around where I live.

I am 100% vegetarian though, so I won’t budge on that one.

Ok, now let’s talk about my Blueberry and Pineapple Vegan Donuts once and for all.

These Vegan Donuts are super easy to make. It will take you about 10 minutes to put this batter together.

Blueberry Pineapple Vegan Donuts

Give it 10 more minutes to bake, and in about 20 minutes you can have fresh out of the oven delicious vegan donuts.

The blueberry glaze on top only takes 2 ingredients: blueberry jam, and powdered sugar.

I like to strain the jam to make the glaze smooth.

You can go ahead and use store-bought jam, or use the recipe down below to make your own homemade vegan blueberry jam.

If you don’t want to make blueberry jam, and you don’t have any store-bought jam around, you can always puree some blueberries in the food processor, strain them, and use the juice to make the glaze.

Blueberry Pineapple Vegan Donuts

And voila! Dunk those vegan donuts in that delicious blueberry glaze, and enjoy!

This is my first vegan donut recipe on the blog. I have a few other donut recipes but they aren’t vegan donuts. These are from the beginning times of my blog.

Blueberry Pineapple Vegan Donuts

If you like these Blueberry Pineapple Vegan Donuts, you might want to check out some more of my Vegan Dessert recipes.

Here are some of my favorite vegan desserts:

Blueberry Pineapple Vegan Donuts

Thank you for reading. Today’s recipe for this delicious Blueberry Pineapple Vegan Donuts is as easy and quick as this post. I hope you enjoy it.

Blueberry Pineapple Vegan Donuts

Blueberry Pineapple Vegan Donuts

These Blueberry Pineapple Vegan Donuts are easy to make, will make for a delicious breakfast, or afternoon snack. You won’t be able to eat just one!
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American, vegan
Servings 8 donuts
Calories 200 kcal


  • 1 1/2 cup flour I used all-purpose, feel free to use gluten-free, or whole wheat
  • 3/4 cup sweetener coconut sugar, or granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 3/4 cup crushed pineapples
  • 1/4 cup almond milk or any dairy-free milk
  • 1 tablespoon melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup blueberries
  • 1 1/2 cup powdered sugar
  • 2 tablespoons strained blueberry jam* store-bought, or homemade
Blueberry Jam**
  • 1   cup   blueberries fresh or frozen 283 grams 10 oz
  • 3   tablespoons   maple syrup you can use granulated sugar or other sweetener instead
  • 1   tablespoon   lemon juice
  • 1   tablespoon   cornstarch
  • 1   tablespoon   cold water


  • Pre-heat the oven to 350F.
  • Mix flour, sweetener, baking powder, salt. Set aside.
  • Mix crushed pineapples, almond milk, melted coconut oil, and vanilla extract.
  • Add dry ingredients to wet ingredients. Mix to combine.
  • Pour batter onto greased donut pans. Place blueberries on top of donuts before inserting them in the oven.
  • Bake for 10 minutes.
  • Remove once donuts are lightly golden.
  • Let donuts cool before proceeding with the glaze.
  • Mix powdered sugar and blueberry jam.
  • Dunk donuts into glaze, or simply drizzle glaze over donuts.
Blueberry Jam**
  • Mix blueberries, maple syrup (or sweetener) and lemon juice in a small pot. Bring to a boil over medium heat, cook, stirring, for about 5 minutes. Use the spoon to break up the blueberries as you stir.
  • Mix cornstarch and cold water in a small bowl.
  • Once blueberries have boiled and reduced a bit, add cornstarch and water to the pan.
  • Bring back to a boil, stirring constantly, until mixture is thickened.
  • Let jam cool. Cover it with plastic wrap and place it in the fridge.
  • Donuts are best served on the same day. They will keep well in the fridge for 1-2 days.


*Use strained blueberry jam if you want a smooth glaze. You can also simply puree a handful of blueberries in a small blender and strain them if you don’t want to use jam. **This blueberry jam recipe will make way more jam than you will need for this recipe. If you choose to make your own following this recipe, you can store the jam in the fridge for up to 5 days, covered. Use it on toasts, or oatmeal bowls, etc.
Keyword donuts, vegan

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  1. Are the crushed pineapples drained or with the juice from the can? This looks amazing! We avoid dairy and gluten for our kids who seem to have sensitivities to both. Thanks for the delicious recipes!!! We LOVE the pecan brownie pie….omg!!!!!!

    1. Awe thank you so much for your nice compliments! I am glad you are able to find delicious recipes online to fit your kiddos sensitivities! So the answer to your question: yes, drained! I will make sure to fix the recipe! Thank you! 🙂

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