Blueberry & Orange Mini Doughnuts

Irresistibly cute baked little doughnuts, with zesty orange and a juicy blueberry icing for a fun pop of colour!

These doughnuts are meltingly moist and very difficult to leave alone for long. They will be a huge success in your household.

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Blueberry & Orange Mini Doughnuts

5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Baking, Snacks & Treats
Servings 12 mini doughnuts
Suitable for Special Diet (or adaptable) Egg-free, Gluten-free, Vegetarian





  • Preheat your oven to 160°C (fan), and lightly grease a 12-hole mini doughnut pan.
  • Put the blueberries for the glaze into a small pan and cook whilst gently crushing and stirring to release the juice. Pass the mixture through a sieve into a bowl to make blueberry juice, and set aside.
  • Mix all the doughnut ingredients together as an all-in-one mixture until combined. Spoon the mixture into the prepared doughnut pan, filling each section two-thirds full. Press a few pieces of quartered blueberry into each doughnut. Bake in the pre-heated oven for 10 mins until risen and golden. Leave until the pan is cool enough to handle, then turn onto a cooling rack.
  • Make the glaze by mixing the icing sugar with 3 tsp of blueberry juice in a shallow bowl, to create a fairly thick glaze. Dip each doughnut into the glaze and set aside to firm up.


  • For an egg-free mixture, replace the eggs with chia or flax eggs.
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5 from 1 vote

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    1. You can of course try them as a muffin – I haven’t tried this method yet but I assume it will work as long as they are mini muffins and adjust the baking time up by a couple of minutes.

  1. 5 stars
    These little doughnuts are so delicious! I only replaced honey with maple syrup and used Coconut milk. Amazing! Thank you Lucinda.