by Katerina Kountakis, section editor

My blueberry doughnut obsession began when I walked in one morning into my AP English class last year. There, sitting on the counter was a box of doughnuts and inside was a few blueberry doughnuts that sparked my curiosity. With the praise from my teacher about how amazing they are, I picked one up and took a bite. My mouth then proceeded to do a happy dance and I was hooked ever since. I found out later they are from Donald’s Doughnuts, but like almost every doughnut shop Donald’s Doughnuts only open in the mornings. Since I don’t have to be at school until a much later time, getting up early in the morning was something that wasn’t going to happen. So, with determination for a blueberry doughnut, I searched Pinterest (my go-to place for recipes) and found a healthy choice blueberry doughnut recipe (below). Doughnut recipe from “Chocolate Covered Katie” and glaze recipe from Food Network:



photo by katie




  • 1/4 cup milk of choice
  • 1 tsp white or apple cider vinegar
  • 1/4 tsp pure vanilla extract
  • 1/3 cup pure maple syrup or agave or honey
  • 3 1/2 tbsp oil – If you don’t mind fat-free texture, you can use applesauce (35g)
  • 1 cup flour, loosely packed (works with all-purpose, spelt, or gf all-purpose mix) (125g)
  • 1/4 tsp salt
  • 1 tsp baking powder
  • optional pinch cardamom or cinnamon
  • 1/2 cup blueberries, fresh or frozen-thawed (60g)


Combine first 5 ingredients, and set aside. Grease a donut pan OR mini muffin pan, and preheat oven to 350 F. Stir together all remaining ingredients except berries, then pour wet into dry once oven is preheated, and stir until just evenly mixed. Don’t overmix. Either stir the blueberries in very carefully so they don’t break and turn everything purple, or press them in after portioning the batter into the pan. Bake 10-12 minutes (depending on flour used), or until donuts have risen and batter is no longer wet. Let sit 5 minutes before removing from the pan. Frost with a basic glaze.


photo by Katie


  • 1/4 cup milk of choice
  • 1 tsp vanilla extract
  • 2 cups of powdered sugar


Combine all ingredients into a saucepan and put on stove. Stir over medium heat until all the sugar has melted. Turn heat down and continue stirring until the glaze is smooth. Remove from stove and very careful glaze your doughnuts. Put doughnuts on a rack or pan so the glaze can dry and harden.




Ta-dah! You got blueberry doughnuts and they are not that bad for you. A HUGE SIDE NOTE: this recipe, depending on how big your doughnut pan is, only makes about 6 or 7 doughnuts. If you would like more, you will have to double the recipe. However, if your doughnut pan makes small doughnuts, then you should be fine. Personally, I always double the recipe because the more the merrier.