Baked Blueberry & Cranberry Donut Holes

Yields about 30 donut holes (or 15 regular donuts). Adapted from The Recipe Rebel.
Prep time: 15 minutes
Cook time: About 8 minutes
Total time: 30 minutes


For the glaze:


  1. Preheat oven to 425 degrees F. Liberally grease a donut hole pan (or standard donut pans) with nonstick cooking spray.
  2. In a mixing bowl of a stand mixer, beat the butter, coconut oil, brown sugar, white sugar, eggs and vanilla bean paste. Beat until creamy.
  3. In another bowl, whisk flours, baking powder, baking soda and lemon zest. Add the flour to the butter mixture, alternating with the milk (but ending on the flour). Mix until fully combined.
  4. Gently fold in blueberries and cranberries.
  5. Add batter to the prepared pan, not quite filling to the top. (If it’s easier, pour the batter into a piping bag and pipe or carefully spoon it with a small spoon).
  6. Bake for about 8 minutes, or until golden brown. Meanwhile, whisk the sugar and the cream together.
  7. Let cool in pan for a few minutes then remove and cool on a wire cooling rack. Once cooled, drizzle with icing.

Nutritional information per serving (about 3 donut holes): 

Calories: 150
Fat: 3.5  grams
Carbohydrates: 32 grams
Fiber: 2.1 grams
Protein: 2.2 grams
Weight Watchers Points: 4

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