Blueberry Fonuts, or Muffin Holes

Not really a donut, not really a muffin, but definitely breakfast. This treat comes to us by way of this month’s issue of Saveur, boasting donuts from around the world. Donuts are tantalizing, almost forbidden. How many of us are willing to attempt frying donuts in the confines of our own home? Nosce te ipsum, is the old adage, know thyself. Well, I do know myself; I know the regret of frying donuts would come full circle as I stood wailing, surrounded by the charred ashes of my former home. While vegans already have a gold standard when it comes to homemade donuts, I wanted to try something different. I saw the Saveur recipe for baked strawberry fonuts, and decided to begin there.

When I decided to use a mini muffin tin to make what I thought would be donut holes, instead of a donut pan, what I wound up with was a hybrid of the two. The exterior was crisp, containing a chewy, moist interior within. Topping it with a bright and tangy lemon glaze, what I found was breakfast, a breakfast of no regrets.

 Blueberry (or whatever fruit strikes your fancy) Muffin Holes (adapted from Saveur)
1 and 1/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1 tablespoon lemon zest
2/3 cup coconut oil, melted (or canola/vegetable)
1/2 cup coconut milk
1/2 tsp apple cider vinegar
1 tsp vanilla
1/2 cup blueberries

1 cup powdered sugar
2 tablespoons lemon juice
Coconut flakes for dusting (optional)

Preheat the oven to 350° F
In a large bowl combine your flour, sugar, baking soda, and salt, and mix until incorporated. In another bowl combine your wet ingredients and lemon zest and mix thoroughly. Form a well in the middle of your dry ingredients, and add the wet. Mix until a somewhat stiff batter forms, and add in your blueberries. The dough will be similar to a cookie dough.
Grease a mini muffin tin, and roll approximately 2 tablespoons of batter into a ball, per muffin hole.
Bake for 18-20 minutes, then turn out upside down on a wire rack to cool.

For the glaze:
Combine your powdered sugar and lemon juice in a bowl with a whisk, or a fork, until smooth and ribbon like. Drizzle over muffin holes, and top with coconut if desired.

How to make a fonut

What you have here is the advantage of a dainty looking confectionery, that packs a wallop in the taste department. Crisp, chewy, filled with bursting blueberries, and glaze like a ray of sunshine, they’re perfect paired with your morning coffee, and a good read.




About Vanessa Pastore

Vanessa is a professional baker and blogger, regularly documenting her fight for all things vegan at Hungryface Bakery. She spends every waking moment, as well as everything in between, thinking about food. She can be found in international markets, or harvesting ingredients from her backyard. Nothing is sacred, and nothing is safe. If you'd like your brand, event, or business considered for an editorial or upcoming feature, contact us


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