Why You'll Love It
- Packed with protein to keep you satisfied longer
- Fresh blueberry flavor bursts in every bite
- Soft, cake-like texture that's not dry or dense
- Perfect for meal prep - they keep beautifully
- Easy to make with simple ingredients you probably have
"My whole family loves these! They're moist, flavorful, and I feel good about serving them for breakfast."
Essential Ingredient Guide
- Protein powder: Use a good quality vanilla or unflavored whey or plant-based protein powder. It gives structure and that protein boost. Make sure it's one you enjoy the taste of.
- Fresh blueberries: Look for plump, firm berries with a dusty blue coating. Frozen work too, but don't thaw them or they'll bleed too much into the batter.
- Greek yogurt: Adds moisture and tang while boosting protein. Full-fat gives the richest texture, but any works.
- Oat flour: Provides a tender crumb and wholesome base. You can make your own by grinding rolled oats, which is what I usually do.
- Maple syrup: Just enough natural sweetness to complement the berries without being overwhelming.
- Lemon zest: Brightens up all the flavors and makes the blueberries taste even more blueberry-like, if that makes sense.
Complete Cooking Process
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Ingredient Readiness:
Everything should be at room temperature - the eggs, yogurt, even the milk if using. Cold ingredients can make the batter seize up. I learned that the hard way one chilly morning when my donuts came out tough.
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Flavor Development:
The magic happens when you mix the wet and dry ingredients gently. Overmixing develops gluten and makes them tough, so fold just until combined. The blueberries get stirred in last.
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Texture Control:
The batter should be thick but pourable - like a muffin batter. If it's too thick, add a tablespoon more milk. Too thin, add a bit more oat flour.
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Finishing Touches:
A light glaze or sprinkle of cinnamon sugar right when they come out of the oven adds that final touch. But honestly, they're wonderful plain too.
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Serving Timing:
Best served warm, but they're great at room temperature too. They firm up as they cool, but gently reheating brings back that fresh-baked softness.
- Don't overfill the donut pans - 2/3 full is perfect
- Toss blueberries in a bit of flour to prevent sinking
- Let them cool in the pan for 5 minutes before removing
- Store in airtight container to keep them moist
Pro Tips
I've made these so many times now that I don't even measure exactly anymore. My hands just know the right consistency. The batter should ribbon off the spoon but still hold its shape. When you fold in the blueberries, do it gently so they don't break and turn the whole batter purple. Sometimes I'll make a batch of these on Sunday and they last all week for quick breakfasts. They pair wonderfully with my favorite pancake poppers for a complete morning spread. The kitchen fills with this warm, sweet scent that just feels like home.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Don't overmix the batter - gentle folds only
- Fresh blueberries work best, frozen can make batter wet
- Let cool slightly before glazing if using
- They freeze beautifully for up to 3 months
Frequently Asked Questions
→ Can I use frozen blueberries?
Yes, but use them frozen - don't thaw. Toss them in a bit of extra flour first to prevent them from bleeding too much into the batter and making it wet.
→ What protein powder works best?
I prefer vanilla whey protein for the flavor, but any good quality protein powder works. Plant-based ones like pea or brown rice protein work well too - just check the sweetness level.
→ Can I make these without a donut pan?
Absolutely. You can bake them as muffins instead - just increase the baking time by 5-7 minutes. They won't have the hole, but they'll taste just as wonderful.
→ How long do they keep?
They're best within 3 days stored airtight at room temperature. They also freeze beautifully for up to 3 months - just thaw at room temperature or warm gently in the oven.
→ Can I reduce the sweetener?
You can, but the maple syrup also adds moisture. If reducing significantly, you might need to add a bit more yogurt or applesauce to keep them moist.
→ What can I use instead of oat flour?
Whole wheat pastry flour works well, or almond flour for a grain-free version. The texture will be slightly different but still delicious.
Chef's Tips
For extra protein, use 2/3 cup protein powder and 2/3 cup oat flour,Make sure all ingredients are room temperature for best results,These freeze beautifully - wrap individually and thaw at room temperature,For a glaze, mix 1/2 cup powdered sugar with 1-2 tbsp milk until smooth
Nutrition Facts
per serving
145
Calories
12g
Protein
15g
Carbs
5g
Fat
Taste Profile
Balanced sweet-tart blueberry flavor with warm vanilla notes
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Adjust liquid slightly as different flours absorb differently
Will change flavor slightly but maintains moisture
Adjust to taste as sweetness levels vary
Recipe Variations
Try these delicious twists on the original
Lemon Blueberry
Add an extra tablespoon of lemon zest and a squeeze of lemon juice to the batter for brighter flavor
Chocolate Chip
Replace blueberries with 1/2 cup mini chocolate chips for a classic flavor combination
Cinnamon Spice
Increase cinnamon to 1 teaspoon and add 1/4 teaspoon nutmeg for warm spiced donuts
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overmixing the batter resulting in tough donuts
- Overfilling the donut pans causing uneven baking
- Using cold ingredients leading to dense texture
- Overbaking which dries them out
Meal Prep & Storage
Make Ahead Tips
You can mix the dry ingredients the night before and store in an airtight container. The batter can be made and refrigerated for up to 2 hours before baking.
Leftover Ideas
Reheat gently in a 300°F oven for 5 minutes or in the microwave for 15-20 seconds. They're also delicious cold.
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven, prepare donut pans, measure ingredients
Mix dry ingredients, mix wet ingredients
Combine batter, fold in blueberries, fill pans
Bake donuts until golden and cooked through
Cool in pan, then transfer to rack
High Protein Blueberry Cake Donuts Recipe
These high protein blueberry cake donuts are wonderfully soft and moist, packed with fresh blueberry flavor. They make a perfect guilt-free breakfast or satisfying dessert that keeps you full.
Timing
Prep Time
15 Minutes
Cook Time
12 Minutes
Total Time
27 Minutes
Recipe Details
Ingredients
Dry Ingredients
- 01 1 cup oat flour
- 02 1/2 cup vanilla protein powder
- 03 1 tsp baking powder
- 04 1/4 tsp baking soda
- 05 1/4 tsp salt
- 06 1/2 tsp cinnamon
Wet Ingredients
- 01 2 large eggs, room temperature
- 02 1/2 cup Greek yogurt
- 03 1/4 cup maple syrup
- 04 2 tbsp melted coconut oil or butter
- 05 1 tsp vanilla extract
- 06 Zest of 1 lemon
Add-ins
- 01 3/4 cup fresh blueberries
- 02 1 tbsp oat flour (for tossing blueberries)
Instructions
Preheat oven to 350°F (175°C). Grease a donut pan well with butter or cooking spray. In a small bowl, toss the fresh blueberries with 1 tablespoon of oat flour - this helps prevent them from sinking to the bottom.
In a medium bowl, whisk together all the dry ingredients: oat flour, protein powder, baking powder, baking soda, salt, and cinnamon. Make sure there are no lumps.
In another bowl, whisk the eggs until frothy. Add the Greek yogurt, maple syrup, melted coconut oil, vanilla extract, and lemon zest. Whisk until well combined and smooth.
Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined - do not overmix. A few lumps are fine. The batter will be thick.
Gently fold in the flour-coated blueberries until evenly distributed throughout the batter.
Spoon the batter into the prepared donut pans, filling each cavity about 2/3 full. Smooth the tops gently with the back of a spoon.
Bake for 10-12 minutes, or until the tops spring back when lightly touched and a toothpick inserted comes out clean. Don't overbake or they'll dry out.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. They're delicious warm or at room temperature.
Notes & Tips
- 1 For extra protein, use 2/3 cup protein powder and 2/3 cup oat flour
- 2 Make sure all ingredients are room temperature for best results
- 3 These freeze beautifully - wrap individually and thaw at room temperature
- 4 For a glaze, mix 1/2 cup powdered sugar with 1-2 tbsp milk until smooth
Tools You'll Need
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Donut pan (standard size)
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Mixing bowls
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Whisk
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Spatula
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Measuring cups and spoons
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Wire cooling rack
Must-Know Tips
- Don't overmix the batter - gentle folds keep them tender
- Toss blueberries in flour to prevent sinking
- Fill donut pans 2/3 full for perfect shape
- Test doneness with toothpick - should come out clean
Professional Secrets
- Room temperature ingredients ensure even mixing
- Zest the lemon before juicing for maximum flavor
- Cool in pan briefly before removing to prevent breaking
- Bake until just done - they continue cooking out of oven
Recipe by
Grace Lawson“Butter, sugar, and a little love — that’s my baking philosophy! Let’s make your kitchen smell amazing.” 🍰❤️
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