By Wendy Stoltz / Last Modified On January 15, 2023
Gluten-Free Blueberry Donuts that are tender, flavorful and bursting with fresh lemon zest and plump blueberries. This easy gluten free lemon blueberry donut recipe can be whipped up quickly.
If you love blueberry baked goods you might like my Gluten Free Blueberry Cupcakes. You could also add a cup of blueberries to my Gluten Free Pancakes.
For more breakfast ideas check out my Gluten Free Breakfast section.
Gluten Free Blueberry Donuts
More donuts? Yes. We are a donut-loving family and these Gluten-Free Blueberry Donuts couldn't be more perfect.
Each week I make up a batch of donuts for my girls, and this week I decided to try something new and use some of our frozen blueberries (left over from our garden last summer).
My girls don't usually like donuts with fruit in them, but I think I've converted them with these Gluten-Free Blueberry Donuts.
They were hesitant to try them but once they did, they gave them two-thumbs up for approval. I even saw my youngest reaching for one from the freezer the other day, saying she was craving one.
Gluten Free Blueberry Cake Donuts
I used my Gluten-Free Vanilla Birthday Cake Donuts as the base for this recipe. I've been making the vanilla donuts for almost ten years, and it's such a simple recipe.
I swapped out my normal gluten-free flour blend for Ryze Yellow Bag and added in fresh lemon zest and frozen blueberries.
Frozen blueberries are great to work with because the blueberries don't leak as much juice when you stir the batter, so the batter doesn't change colors.
It's something I discovered in my years of baking and even if I buy fresh blueberries (because we are out from our garden), I'll freeze some for future baking.
I dipped these Gluten-Free Blueberry Donuts in a simple glaze of powdered sugar and dairy-free milk. I've also added some fresh lemon zest here or there, for an extra lemon twist.
These donuts are phenomenal with our without a glaze.
You can double or triple this batch and freeze the rest for future donut consumption. Donuts in general freeze really well and they can make a simple and quick breakfast option for anyone in a pinch for time.
You can freeze them with our without glaze. Just pull them out of the freezer the night before, or defrost them in the microwave.
How to make gluten free blueberry donuts?
- In a large mixing bowl, mix flour, sugar, baking powder, and salt.
- Add buttermilk, egg, vanilla, oil, and lemon zest. Mix until combined.
- Fold in blueberries.
- Batter will be thick but the blueberries should be evenly incorporated.
- Spoon the batter into the prepared donut pan filling about ½ full. The batter should not cover the center of the donut, where the hole will go.
- Bake for 8-10 minutes or until the donuts rise and set. Once cool, dip in glaze.
For the full list of ingredients and directions please see the recipe card below.
I've got a ton more donut recipes (okay, not really a ton, but a lot) for you to try if you are a donut lover, like me.
My Gluten-Free Chocolate Cake Donuts are incredible, and my Gluten-Free Cinnamon Sugar Donuts are perfect for anyone that loves a good cinnamon sugar donut.
If you are more of a fancy-donut person, you might like my Gluten-Free Chai Donuts. And there's lot more, just search for "donuts" in the sidebar search.
Stop back by and let me know what you thought of these gluten-free blueberry donuts!
Gluten-Free Blueberry Donuts
Gluten-Free Blueberry Donuts that are tender, flavorful and bursting with fresh lemon zest and plump blueberries. You are going to love how EASY this gluten-free blueberry donut recipe is to make.
Ingredients
For the donuts:
- 1 cup all purpose gluten-free flour
- ⅓ cup granulated sugar
- 1 teaspoons gluten-free baking powder
- ½ teaspoon salt
- ⅓ cup low fat buttermilk (or ⅓ cup dairy-free milk + 1 teaspoon white vinegar mixed)
- 1 large egg
- 1 teaspoon gluten-free vanilla
- ¼ cup oil of choice
- zest from 1 medium lemon
- ½ cup blueberries
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (or dairy-free milk)
Instructions
- Preheat oven to 425°F. Grease a six-serving donut pan; set aside.
- In a large mixing bowl, mix flour, sugar, baking powder, and salt.
- Add buttermilk, egg, vanilla, oil, and lemon zest. Mix until combined.
- Fold in blueberries.
- Batter will be thick. Spoon the batter into the prepared donut pan filling about ½ full. The batter should not cover the center of the donut, where the hole will go.
- Bake for 8-10 minutes or until the donuts rise and set.
- Remove from oven and let cool for five minutes then carefully remove the donut from the pan. You may need to use a spoon or a rubber spatula to loosen them if they stick.
- Cool donuts on a wire rack for 5 minutes.
- Place your wire rack over a cookie sheet or piece of parchment paper.
- For the glaze: In a separate small mixing bowl, combine the powered sugar and milk. Heat covered in the microwave for 30 seconds. Remove from the microwave and stir until all sugar lumps are dissolved. If desired, add a tablespoon of fresh lemon zest.
- One at a time, dip the tops of your donuts into the glaze.
- Place your donut back on the rack and repeat until all donuts have been dipped.
- Store donuts in a airtight container at room temperate for up to three days.
Nutrition Information:
Yield:
6Serving Size:
1 donutAmount Per Serving: Calories: 237Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 33mgSodium: 306mgCarbohydrates: 34gFiber: 1gSugar: 31gProtein: 2g
Natalie
These donuts look delicious!
chrystal
Thank you!
jenna urben | the urben life
These look so amazing, thanks for sharing!! I can easily make this egg-free too by using my egg replacer. YUM!!
SarahN
I made these just now and they look good. But I'm confused. The ingredients say '1 large egg'. But the recipe says to add 'eggs'. Which is correct?
chrystal
It's 1 egg, I just updated it.
Thank you,
Chrystal
Andrea
these look so good, love that you include a dairy-free option. do you think I could replace the sugar with maple syrup? i prefer to stay away from sugar.
chrystal
Hi Andrea,
I haven't tried it in this recipe. You could make these my paleo donuts, and add blueberries, just leave off the other toppings.
Best,
Chrystal
Amanda
These look wonderful. Blueberries are high on our list of favorite fruits. These donuts are perfect for spring!
Leslie
That's a nice video! I still need to learn to snap my fingers like that! 😉 I would need to make at least a dozen of these to keep the family happy!
Madison Haycock
These look so delicious! I want a dozen right now! I love the blueberry lemon combo!
Lindsey
These will be so easy to convert to vegan. I can't wait to make a batch of these for the family...and sit down with one myself with coffee.
Kaila (The Wanderlust Celiac)
These look delicious! What donuts are you going to make next?! I also like your GF Chocolate Cake donuts!
Kristina
so fresh and spring-y! these look amazing.
April
What egg replacer would be best?
chrystal
Hi April,
You can use a flax egg in this recipe. It will be a little denser, but still quite yummy.
Best,
Chrystal
Yvonne
Going to make these with regular flour. Yikes, 1/2 cup oil for only 6 doughnuts! Seems like a lot. I developed a recipe for baked apple doughnuts (12) and has only 2 tbsp. oil or melted butter. Is that amt. correct?
Thanks! They look good.
chrystal
Hi Yvonne,
It's actually only a 1/4 cup! Thank you so much for the catch. When I halved the recipe to post for 6 donuts I made a mistake.
Thank you!
Chrystal
Alisa Fleming
These look so lovely and that glaze is perfection. I think we need a batch here!
Amy
These donuts are hands down my favorite GF baked item that I've made so far. Super tasty, light and not dense. Plus they had a good structure--didn't crumble the way that some GF items do.
chrystal
Hi Amy,
I'm glad you like them! They are super scrumptious. I'm not usually a blueberry baked goods kind of person but these donuts and my blueberry cupcakes are two of my favorites.
Best,
Chrystal
Gina
Can you use a different brand of flour such as better batter or bob mills cup for cup flour
chrystal
Hi Gina,
I've made these with Bob's Red Mill 1-to-1 gluten-free flour blend and they were delicious. Hope that helps!
Chrystal
Tree
Chrystal, May your GF flour blend be used rather then Ryze? If so is xantham gum needed?
Thanks!
chrystal
Hi! Yes, you can use my flour blend or Bob's Red Mill 1-to-1 gluten-free flour blend (not all purpose). You don't need to add xanthan gum.
Best,
Chrystal
Calvin
If you're making gluten-free items for the first time you should note that they fall apart easier because they don't stick together so well even though the egg kind of helps. Don't lose a bunch of donuts to glaze them. I suggest mixing your confectioner's sugar and milk in a ziplock bag cutting a corner and then just using it to drizzle lines back and forth over your donuts. Recipe delicious trying to glaze them.. nightmare
chrystal
Hi Calvin,
These donuts don't typically fall apart. Did you use a different flour blend? Other reasons they might fall apart: flour wasn't measured properly or flour was stored in a refrigerator or freezer and absorbed too much liquid.
Best,
Chrystal
Michele
These are amazing! Perfect texture and taste, light not stodgy. Plus so easy to whip up. I’ll be trying some of your other donut recipes next
Jess
Can you use almond flour instead of regular flour?
Lindsay
We haven't tested this using almond flour. You will be better to look for an almond flour donut recipe that has been adjusted for using all almond flour.
Tami
These taste like a blueberry muffin! I left out the lemon zest and they still taste good. Will definitely be making these again.
I used Bob’s Redmill 1:1 and they came out great.
Wendy Stoltz
Thanks for sharing Tami.