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Blueberry Doughnut / Muffins with Coconut Maple Syrup Glaze

School Box Friendly
Makes 12



1 ½ cups wholemeal flour

1 tsp cinnamon

1 tsp vanilla

2 tsp baking powder

½ tsp bicarbonate soda

¼ cup coconut oil, melted

2 eggs, lightly beaten

1/2 cup maple syrup

1 cup (~10 blocks, defrosted) Nourishing Bubs Pear & Plum puree or homemade pear/plum puree

½ cup fresh or frozen blueberries


Coconut Maple Syrup Icing

1/3 cup unrefined extra virgin coconut oil (ensure it is unrefined and extra virgin so it has yummy coconut taste)

½ cup maple syrup

1 tsp vanilla



  1. Preheat oven to 180°C and grease donut tin with coconut oil.
  2. Combine all dry ingredients in a medium bowl and mix to combine.
  3. Combine eggs, maple syrup and puree in a jug and pour into dry ingredients. Mix to combine.
  4. Finally add coconut oil and stir quickly to prevent it returning to solid before it has been mixed in.
  5. Spoon mixture into donut tin and evenly distribute blueberries (or fruit of choice) in each donut. Bake for 25 minutes or until skewer comes out clean.
  6. Allow to cool & place in refrigerator for around 10 minutes (so the icing sets when it is poured on).
  7. Combine coconut oil and maple syrup and pour over cooled donuts. If it is a hot day, keep in refrigerator until just before serving. Decorate with coconut or edible flowers, as you wish.


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