Gluten free Lemon Blueberry Donuts

by

Gluten-Free Lemon Blueberry Donuts recipe—soft, citrusy, bursting with blueberries, and perfect for a light treat or breakfast!

🍋 Gluten-Free Lemon Blueberry Donuts

Ingredients:

For the Donuts:

  • 1 cup gluten-free all-purpose flour (with xanthan gum)

  • 1/3 cup granulated sugar

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • Zest of 1 lemon

  • 1/3 cup buttermilk (or milk + 1 tsp lemon juice)

  • 1/4 cup unsalted butter, melted

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 tbsp lemon juice

  • 1/2 cup fresh or frozen blueberries (tossed in a little GF flour)

For the Glaze:

  • 1/2 cup powdered sugar

  • 1–2 tbsp lemon juice

  • Optional: a little lemon zest for extra zing

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a donut pan.

  2. Mix dry ingredients: In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.

  3. Combine wet ingredients: In another bowl, whisk together buttermilk, melted butter, egg, vanilla, and lemon juice.

  4. Combine wet & dry: Add wet mixture to dry and stir until just combined—do not overmix. Gently fold in the blueberries.

  5. Fill donut pan: Spoon or pipe the batter into the pan, filling each cavity about 2/3 full.

  6. Bake for 12–15 minutes, or until lightly golden and a toothpick comes out clean.

  7. Cool in the pan for 5 minutes, then transfer to a wire rack.

  8. Make glaze: Stir lemon juice into powdered sugar until smooth and pourable.

  9. Dip or drizzle glaze over cooled donuts. Let set for 10–15 minutes.

🍩 Tips:

  • Use a silicone donut mold for easy release.

  • Add extra lemon zest to the glaze for stronger flavor.

  • These are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Leave a Comment