Healthy Baked Blueberry Donut Holes (High-Protein)
These healthy baked blueberry donut holes are soft, lightly sweet, and made with almond flour and Greek yogurt for a high-protein treat that comes together quickly.
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I just got back from Italy. Pasta, pizza, gelato. All of it completely worth it.
But whenever I come home from a trip like that, I start craving balance again. Something simple, wholesome, and still fun to eat.
These blueberry donut holes hit that sweet spot perfectly.
They bake in the oven instead of being fried, which keeps the process easy while still giving you that soft donut texture. Almond flour and Greek yogurt bring a little protein to the mix, while fresh blueberries burst as they bake.
And here’s the funny part. My private chef clients ask for these constantly. They love that they’re grab-and-go, just sweet enough to feel like a treat, and easy to keep around for breakfast or an afternoon snack.
Make a batch once and you’ll see why they disappear quickly.
If you enjoy baking like this, you might also want to check out my Crackly Chewy Brownie Cookies or my Blueberry Mini Waffles, which follow the same idea of simple ingredients turning into something that feels bakery-worthy.
Why these High Protein Donut Holes work
Almond flour keeps the texture soft while adding protein and healthy fats. Greek yogurt binds the dough and adds moisture without needing butter or oil. Fresh blueberries burst as they bake, bringing natural sweetness into every bite. A quick glaze finishes the donut holes with a bakery-style look and flavor.
"These are so easy because there are only a few ingredients, and I had them all at home! Better yet, they are delicious. I love them with my morning coffee."
- Jana (email subscriber)
Recipe
Healthy Baked Blueberry Donut Holes (High-Protein)
Ingredients
Donut Holes
- 1 cup almond flour
- ½ cup plain Greek yogurt
- ½ cup fresh blueberries
- Pinch of salt
Blueberry Glaze
- 2 tablespoons sugar-free blueberry jam
- 2 tablespoons powdered sweetener
- 1 teaspoon Greek yogurt
Instructions
- Preheat: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dough: In a bowl combine 1 cup almond flour, a pinch of salt, and ½ cup Greek yogurt until a sticky dough forms.
- Add blueberries: Gently fold in ½ cup fresh blueberries. Pat them dry first so they do not water down the dough.
- Shape: Scoop about 1 tablespoon of dough and roll into balls. Place on the prepared baking sheet.
- Bake: Bake for 18 to 20 minutes until the donut holes are golden and firm to the touch.
- Make glaze: Stir together 2 tablespoons blueberry jam, 2 tablespoons powdered sweetener, and 1 teaspoon Greek yogurt. Thin slightly with water if needed.
- Finish: Once the donut holes cool slightly, drizzle the glaze over top or dunk each one for extra blueberry flavor.
Notes
- Pat the blueberries dry before folding them into the dough. Extra moisture can make the dough harder to shape.
- If the dough sticks to your hands while rolling, lightly dampen your fingers with water.
- These donut holes are best slightly warm when the centers stay soft and the glaze melts into the surface.
Nutrition
Frequently Asked Questions for the Blueberry Donut Holes
Yes. Let them thaw and pat them dry before adding them to the dough. This prevents extra moisture from affecting the texture.
You can substitute oat flour, though the texture will be slightly softer and less rich. Start with about ¾ cup oat flour and adjust if needed.
Thanks to the Greek yogurt and almond flour, these donut holes contain noticeably more protein than traditional baked donuts.
Store them in an airtight container in the refrigerator for up to three days. Warm slightly before serving for the best texture.
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