By

Wendy Stoltz / Last Modified On March 20, 2026

These gluten-free blueberry donuts are tender, lightly sweet, and loaded with plump berries and fresh lemon zest. They bake in under 10 minutes, freeze beautifully, and taste just as good reheated on a Tuesday morning as they do straight off the cooling rack.

I adapted this recipe from my Gluten-Free Vanilla Birthday Cake Donuts, which I have been making for almost ten years. The vanilla version is one of the simplest recipes in my rotation, and it turned out to be the perfect base for a blueberry lemon donut with a little more personality.

If you love blueberry baked goods, you should also try my Gluten-Free Blueberry Cupcakes, Gluten-Free Blueberry Muffins, and Gluten-Free Blueberry Scones. For more morning ideas, head to my Gluten-Free Breakfast section.

Why This Recipe Works

We are a donut-loving family. Each week I make a batch of donuts for my girls, and they have strong opinions about what makes the cut. They do not usually go for donuts with fruit in them. These blueberry donuts changed that. After the first bite, they gave two thumbs up, and I caught my youngest pulling one out of the freezer the next day because she was craving another one.

A few things make this recipe stand out. The lemon zest brightens every bite without overpowering the blueberry flavors. The donut batter comes together in one bowl with no mixer required. And the texture is soft and cakey on the inside with just a bit of structure on the outside, exactly what you want from a baked blueberry cake donut.

Fresh, Frozen, or Wild Blueberries?

You can use fresh blueberries, frozen blueberries, or wild blueberries in this recipe. Each works well, and I have tested all three over the years. Here is what I have learned.

Frozen blueberries are my top recommendation for baking. When you fold frozen berries into the donut batter, they release far less juice than fresh ones. That means your batter stays its original color instead of turning purple, and you get distinct pockets of fruit in every donut. I discovered this trick years ago, and even when I buy fresh blueberries (because we have run out from our garden), I freeze a portion specifically for future baking.

Fresh blueberries from a garden or farmers market work well too, especially if they are firm and not overripe. Softer, juicier berries will leak more moisture into the batter, which can create purple streaks and slightly change the texture. If you go with fresh, toss them in a tablespoon of your gluten-free flour before folding them in. The light coating helps absorb surface juice and keeps the berries suspended in the dough instead of sinking.

Wild blueberries are smaller than cultivated varieties, which means they distribute more evenly throughout the batter. You get a little burst of blueberry in nearly every bite. Wild berries also tend to be more intensely flavored. If you can find them fresh or frozen at your grocery store, they are worth trying in this recipe. Just be aware that wild blueberries are juicier than standard cultivated berries, so the frozen-first method is especially helpful here.

Ingredients and Substitutions

Gluten-free flour blend: I used Ryze Yellow Bag for this recipe, but any quality 1-to-1 gluten-free flour blend will work. Bob's Red Mill 1-to-1 and King Arthur Measure for Measure are both reliable alternatives. Different blends absorb moisture at slightly different rates, so if your batter looks too thick, add a splash more buttermilk. If it looks thin, add a tablespoon more flour.

Buttermilk: Buttermilk gives these donuts their tender crumb. If you do not have buttermilk on hand, make your own by adding one teaspoon of lemon juice or white vinegar to your milk and letting it sit for five minutes. This works with regular milk, almond milk, oat milk, or any dairy-free milk you prefer.

Egg: One large egg provides structure and helps bind the dough. For an egg-free version, substitute 1.5 tablespoons of mashed banana plus 2 tablespoons of applesauce, or use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes).

Oil: A neutral oil like avocado or vegetable oil keeps the donuts moist. You can also use melted butter or melted coconut oil if you prefer. Butter adds a richer flavor, while coconut oil gives a slightly lighter result.

Vanilla extract: Just a small amount rounds out the sweetness and complements the lemon zest. Use pure vanilla extract for the best results.

Sugar: Regular granulated sugar works here. The amount is moderate, so the donuts are lightly sweet without being dessert-level. Coconut sugar is a fine substitute and adds a slightly deeper, caramel-like note.

Baking powder: This is the primary leavening agent. Make sure yours is fresh. Expired baking powder produces flat, dense donuts. You do not need baking soda for this recipe because the buttermilk and baking powder combination provides enough lift on its own.

Lemon zest: Fresh lemon zest is essential here. Bottled lemon juice does not provide the same bright, aromatic flavor. Use a microplane or fine grater and zest only the yellow outer layer, avoiding the bitter white pith.

Blueberries: About ½ to ¾ cup, fresh or frozen. Frozen is preferred (see above). You can also swap in raspberries or blackberries for a different flavor profile. Blackberries will make the donuts slightly more tart, while raspberries add a delicate sweetness that pairs well with the lemon.

How to Make Gluten-Free Blueberry Donuts

1. Preheat your oven to 425°F. Grease a six-cavity donut pan with cooking spray or a light coat of oil.
2. Mix the dry ingredients. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
3. Add the wet ingredients. Pour in the buttermilk, egg, vanilla extract, oil, and lemon zest. Stir until just combined. The donut batter will be thick, similar to a muffin batter. Do not overmix.
4. Fold in blueberries. Gently fold in the frozen (or fresh) blueberries until evenly distributed.
5. Let the batter rest. Allow the batter to sit for 5 minutes. This gives the gluten-free flour time to absorb the moisture, which improves the final texture and prevents a gritty crumb.
6. Fill the pan. Spoon the batter into each cavity, filling about halfway. The batter should not cover the center post of the donut mold.
7. Bake for 8 to 10 minutes. The donuts are done when they spring back lightly when touched or a toothpick inserted into the thickest part comes out clean.
8. Cool before glazing. Let the donuts rest in the pan for 5 minutes, then transfer them to a cooling rack. If they stick, use a rubber spatula to gently loosen the edges. Cool completely before dipping in the glaze.

The Lemon Glaze

I dip these donuts in a simple glaze made from powdered sugar and dairy-free milk. The ratio is roughly 1 cup of sifted powdered sugar to 2 tablespoons of milk. Whisk until smooth, then dip the top of each donut into the glaze and set it back on the cooling rack to let the excess drip off.

For an extra lemon twist, add 1 to 2 teaspoons of fresh lemon zest directly into the glaze. You can also stir in a teaspoon of lemon juice for a slightly tangier finish.

These donuts taste great without any glaze at all. If you prefer a lighter option, dust them with powdered sugar or roll them in cinnamon sugar while still slightly warm.

Other Glaze and Topping Ideas

You have plenty of options beyond the basic lemon glaze. A blueberry glaze is easy to make by crushing a few fresh or thawed blueberries, straining the juice, and whisking it into powdered sugar until you get a smooth, light purple glaze. A chocolate glaze made from melted chocolate chips and a splash of milk also works if you want to take these in a completely different direction. Cinnamon sugar is another simple and satisfying option: just mix ¼ cup granulated sugar with 1 teaspoon of cinnamon and roll the warm donuts in the mixture.

Tips for Perfect Gluten-Free Baked Donuts

Rest the batter. This is the step most people skip, and it makes a real difference in gluten-free baking. A 5-minute rest lets the flour fully hydrate, which means a smoother, less gritty texture in the finished donut.

Do not overfill the pan. Fill each cavity about halfway. If you go over, the batter will rise up and over the center post, and you will lose the donut shape.

Check early. Oven temperatures vary. Start checking at 8 minutes. Overbaked gluten-free donuts turn dry and crumbly fast. Pull them as soon as the toothpick test comes back clean.

Use a donut pan. A standard six-cavity donut pan is all you need. If you do not own one, you can bake this batter as mini muffins instead. Fill a greased mini muffin tin about two-thirds full and bake at 350°F for 10 to 12 minutes. The result is a blueberry donut bite that works perfectly for snacking or kids' lunchboxes.

Grease the pan well. Gluten-free batters tend to stick more than conventional ones. A thorough coat of cooking spray or a light brush of oil prevents heartbreak when you try to turn them out.

How to Store and Freeze Gluten-Free Blueberry Donuts

Room temperature: Store glazed or unglazed donuts in an airtight container at room temperature for up to 2 days. They are best within the first 24 hours.

Fridge: If you need to keep them longer, store them in the fridge for up to 4 days. Bring them to room temperature before eating, or warm them in the microwave for 10 to 15 seconds to restore the soft texture.

Freezer: These donuts freeze exceptionally well, glazed or unglazed. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They keep for up to 3 months. To thaw, pull them out the night before and leave them on the counter, or defrost in the microwave for 20 to 30 seconds. I double or triple this batch specifically so we always have a stash in the freezer for busy mornings.

Variations to Try

Dairy-free blueberry donuts: This recipe is already close to dairy-free. Use a dairy-free buttermilk (almond milk or oat milk plus lemon juice), oil instead of butter, and dairy-free milk in the glaze. The flavor and texture stay nearly identical.

Vegan blueberry donuts: Combine the dairy-free adjustments above with a flax egg or commercial egg replacer. The donuts will be slightly denser but still tender and satisfying.

Raspberry or blackberry version: Swap the blueberries for an equal amount of raspberries or blackberries. Raspberries are more delicate and will break apart slightly during mixing, which creates a jammy swirl through the batter. Blackberries hold their shape better and add a pleasant tartness. Both pair well with the lemon glaze.

Chocolate blueberry donuts: Replace ¼ cup of the gluten-free flour with unsweetened cocoa powder. The chocolate and blueberry combination is unexpectedly good, and a simple vanilla glaze rounds out the flavors.

Double lemon blueberry donuts: Add lemon zest to both the batter and the glaze, plus a tablespoon of lemon juice in the glaze. This pushes the lemon flavor forward for anyone who loves a bright, citrusy donut.

Which Gluten-Free Flour Works Best for Donuts?

I have baked these donuts with several gluten-free flour blends over the years, and the results vary more than you might expect.

Ryze Yellow Bag produces a light, fluffy donut with a fine crumb. It is what I used for this recipe and my current go-to for baked donuts.

Bob's Red Mill 1-to-1 gives a slightly denser result with a good chew. It works well here but absorbs a bit more liquid, so you may need an extra tablespoon of buttermilk.

King Arthur Measure for Measure produces a texture somewhere between the two. Reliable and widely available.

Blends that contain a lot of rice flour sometimes create a grittier crumb if the batter is not rested. That 5-minute rest after mixing is especially important with rice-heavy blends. If your donuts come out gritty, the flour simply did not have enough time to hydrate.

Troubleshooting Common Issues

Donuts are dense or gummy: This usually means the batter was overmixed or the baking powder was expired. Mix until just combined and check your leavening dates. Also make sure you are not overfilling the donut cavities.

Donuts fell apart when removing from the pan: Let them cool in the pan for a full 5 minutes before attempting to remove them. Gluten-free baked goods are more fragile when hot. A rubber spatula helps loosen the edges without tearing.

Batter turned purple: The blueberries released too much juice. Next time, use frozen berries straight from the freezer and fold them in gently with as few strokes as possible.

Donuts are dry: You likely overbaked them. Start checking at 8 minutes. Gluten-free donuts go from perfect to dry in a very short window. Also verify your flour measurement. Too much flour absorbs the moisture and produces a crumbly result.

Glaze is too thin or too thick: Add powdered sugar a tablespoon at a time to thicken, or add milk a teaspoon at a time to thin. The ideal consistency coats the donut and sets slightly without dripping off completely.

More Gluten-Free Donut Recipes

If you love baked donuts, I have a whole collection for you. My Gluten-Free Chocolate Cake Donuts are rich and fudgy. They're some of my favorites for parties.

Gluten-Free Cinnamon Sugar Donuts are perfect for anyone who loves that classic flavor combination. They're also a classic choice for autumn.

Gluten-Free Chai Donuts are a favorite for fall mornings, too. I like these because of the chai flavor.

And Gluten-Free Lemon Donuts are a natural next step if you love the lemon element in this recipe. Lemon is a fun flavor to work with, especially in the summer. You can find all of them in my Best Gluten-Free Donuts roundup.

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Yield: 6 donuts

Gluten-Free Blueberry Donuts

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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.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

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

1. Preheat oven to 425°F. Grease a six-serving donut pan; set aside.
2. In a large mixing bowl, mix flour, sugar, baking powder, and salt.
3. Add buttermilk, egg, vanilla, oil, and lemon zest. Mix until combined.
4. Fold in blueberries.
5. 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.
6. Bake for 8-10 minutes or until the donuts rise and set.
7. 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.
8. Cool donuts on a wire rack for 5 minutes.
9. Place your wire rack over a cookie sheet or piece of parchment paper.
10. 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.
11. One at a time, dip the tops of your donuts into the glaze.
12. Place your donut back on the rack and repeat until all donuts have been dipped.
13. Store donuts in a airtight container at room temperate for up to three days.

Recommended Products

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• 
  KitchenAid Stand Mixer
• 
  Non-Stick Donut Pan Set
• 
  16 oz Pure Vanilla Extract

Nutrition Information:

Yield:

6

Serving Size:

1 donut
Amount Per Serving: Calories: 496Total Fat: 12gSaturated Fat: 1gUnsaturated Fat: 11gCholesterol: 32mgSodium: 325mgCarbohydrates: 91gFiber: 2gSugar: 57gProtein: 6g

This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.