Blueberry Coconut Doughnuts

Have you ever seen The Incredibles? It's a favorite at my house, and I recently realized something. 

that scene where Mr. Incredible is so annoyed that he hoists the car over his head, then turns around to find that poor little big wheel kid and they're both totally speechless.  You know the one. Best scene ever. But anyway, I am the kid.

That is totally me. (apparently, the most groundbreaking realizations happen on long runs...huh.)


  • what are you going to be when you grow up?
  • what do you want for dinner?
  • what are you doing tonight?
  • what should we watch?
  • what do you want for your birthday?

"I don't know! Something amazing...I guess."

Sophie, what on earth are you going to do with this brand spankin' new doughnut pan (that you've been wanting for like 45 years) and a giant tub of delicious blueberries?!?

"I don't know. Something amazing I guess."

Well, mission accomplished. 

To add to the similarities between me and that little boy (does he have a name?) this was my exact reaction when I tasted these doughnuts:

True story. 

So, the doughnut pan. I know it's not super practical: it takes up space and can only be used for one thing. But that one thing is doughnuts. Need I say more? I've been wanting one for a while now, but never really committed until thursday when I was at Relish with my dad. It was time. P.s. Relish is the most amazing/dangerous store ever. Sooooooooo many things that I totally need but totally don't need. Ya feel me? mushroom slicer? onion goggles? alphabet cookie cutters? Need need need. But not really. Ah, the struggle. 

If you're surprised that my first doughnut attempt wasn't something chocolate or coffee am I

but it's I'm just gonna go with it.

Blueberry Coconut Doughnuts

Baked doughnuts that are gluten free, super healthy, and taste totally sinful. You don't want to miss these. 


  • 1/2 cup + 1 tablespoon oat flour
  • 1/4 cup sweet rice flour
  • 3 tablespoons almond meal flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 tablespoon ground flax
  • 3 tablespoons honey
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla
  • 1 egg, lightly beaten
  • 2 tablespoons coconut milk
  • 1/3 cup blueberries

For the Glaze:

  • melted coconut butter
  • coconut sugar, for sprinkling

Preheat the oven to 350° 

Whisk together the wet and dry ingredients in separate bowls, then combine and whisk some more. Don't over mix! 

Fold in blueberries and pour batter into a greased doughnut pan. 

Bake for 12-15 minutes, or until a toothpick comes out clean

Cool for 10 minutes, then transfer to a cooling rack to finish cooling.

When the doughnuts are no longer hot, drizzle with the melted coconut butter and finish with a sprinkle of coconut sugar.


Some of these ingredients may not be staples in your kitchen, but don't be intimidated. These doughnuts are SO worth it. 

Oat flour is a cinch to make at home. In fact, I didn't even know grocery stores sold it until recently, and I've never bought it. Just put regular rolled oats (not quick oats) in a food processor or coffee grinder and process until the oats resemble a fine flour. 

The glaze is totally optional. If you don't have coconut butter, you can totally use a regular powdered sugar/milk glaze. Also, feel free to get creative with toppings. Aside from coconut sugar, cinnamon, coconut whipped cream, blueberry jam, and toasted coconut would all be delicious.