Baked Blueberry Donut Holes (Gluten Free, High-Protein)
These baked blueberry donut holes are soft, lightly sweet, and made with almond flour and Greek yogurt. Naturally gluten free, high-protein, and ready in 25 minutes with a blueberry glaze.
At a glance: these gluten free donut holes use 4 ingredients for the dough and 3 for the glaze. Prep takes 5 minutes, bake time is 18 to 20 minutes. Makes 12 donut holes. Naturally gluten free and high-protein with no oil or butter.
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I just got back from Italy where I devoured pasta, pizza, and gelato multiple times a day. Yes, all three of those multiple times a day. That's how I travel! All of it completely worth it.
That said, whenever I come home from a trip like that, I try to get back into my routine again, and that often means finding healthier ways to make some of my favorite desserts.
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!
I love baking with blueberries because they make everything turn that pretty purple color. I love to slip them into cheesecakes, bagels, and even ice cream! My Blueberry Mini Waffles are always a hit too, which follow the same idea of simple ingredients turning into something that feels bakery-worthy.
Why these High Protein Donut Holes work
Almond Flour Does Three Jobs at Once
Most donut hole recipes use all-purpose flour, which gives you structure but very little else nutritionally. Almond flour replaces it here and brings protein, healthy fat, and a naturally moist, tender crumb all at once. The fat content in almond flour is what keeps these soft rather than dry after baking (the same reason almond flour cookies have that slightly dense, melt-in-your-mouth quality that regular flour can't quite replicate). These are also naturally gluten free as a result, with no swaps or substitutions needed.
Greek Yogurt Replaces Butter and Eggs
Traditional donut dough uses butter for fat and eggs for binding. Greek yogurt does both jobs in one ingredient. It keeps the dough cohesive enough to roll into balls without being sticky, adds moisture that prevents the donut holes from drying out in the oven, and brings a protein boost that makes these genuinely more filling than a standard donut. I've tested this recipe with sour cream as a substitute and it works, but Greek yogurt gives you a slightly cleaner flavor and more protein per serving.
The Blueberries Need to Be Dry
This is the step most people skip and then wonder why their dough is falling apart. Fresh blueberries have a high water content, and if they go into the dough wet, that moisture releases immediately on contact with the almond flour and thins the dough out. Pat them dry on a paper towel before folding them in. Thirty seconds of effort that makes the dough significantly easier to shape and keeps the donut holes from spreading flat in the oven.
The Glaze Is the Finishing Move
Blueberry jam, powdered sweetener, and a small spoonful of Greek yogurt mixed together creates a glaze that's thick enough to coat and thin enough to drizzle. The Greek yogurt in the glaze adds a slight tang that cuts through the sweetness and makes the whole thing taste more complex than a standard sugar glaze. Thin it with a few drops of water if it's too thick to drizzle easily.
What readers are saying
"These are so easy because there are only a few ingredients, and I had them all at home! Better yet, they are delicious. I loved them with my morning coffee."
- Jana (email subscriber)
Recipe
Baked Blueberry Donut Holes (Gluten Free, High-Protein)
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Ingredients
Method
- 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
Tried this recipe?
Let us know how it was!Chef Notes
On the Dough Texture:
The dough will feel stickier than a traditional donut dough, and that's correct. Almond flour doesn't develop gluten so it never firms up the way wheat flour does. If the dough is sticking to your hands while rolling, lightly dampen your fingers with water rather than adding more flour. Adding more almond flour to compensate will make the donut holes dry and dense after baking.
On Bake Time:
Check at 18 minutes. The donut holes are done when they're golden on the outside and firm to the touch, not soft or springy. They'll continue to firm up as they cool, so if they feel slightly underdone at 18 minutes, give them another 2 minutes and check again. Overbaked donut holes go dry quickly.
On the Glaze:
Make the glaze while the donut holes are still warm, not hot. If they're too hot when you glaze them, the glaze runs off and doesn't coat. Slightly warm is the sweet spot where the glaze melts just enough to adhere but stays visible on the surface. Dunking gives you a more thorough coat than drizzling if you want full coverage.
On Storing and Reheating:
These keep in the fridge for up to 3 days in an airtight container. They're best slightly warm, so 10 to 15 seconds in the microwave before eating brings back the soft center texture. The glaze will soften slightly when reheated, which is actually better than cold and firm. I find a batch like this is great to have ready for the week, grab one with a coffee in the morning and it genuinely feels like a treat rather than a compromise. A batch of my Healthy Almond Flour Blueberry Waffles follows the same philosophy and is worth making the same day if you're already in a blueberry baking mood!
FAQs about these Blueberry Donut Holes
Yes, but it's important to 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.
Each donut hole contains approximately 3g of protein, primarily from the Greek yogurt and almond flour. Across a serving of 2 to 3 donut holes, that's 6 to 9g of protein versus less than 2g in a standard fried donut hole of the same size.
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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