Gluten-Free Blueberry Donuts
Indulge in the perfect balance of sweet and tangy with these Gluten-Free Blueberry Donuts, a delightful treat that's as wholesome as it is delicious. Made with a moist, tender gluten-free batter and bursting with fresh blueberries in every bite, these baked donuts are a healthier alternative to traditional fried sweets. A zesty lemon glaze made from powdered sugar and fresh lemon juice adds a refreshing finish that perfectly complements the fruity sweetness. With just 15 minutes of prep time and 10 minutes in the oven, these donuts are quick and easy to whip up, making them ideal for breakfast, brunch, or a guilt-free dessert. Perfect for gluten-sensitive eaters, these donuts bring together simple ingredients like almond milk and coconut oil to create a treat that everyone can enjoy. Serve them warm for a comforting treat or let the glaze set for an Instagram-worthy finish—either way, these donuts are a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups gluten-free all-purpose flour
- 0.5 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.25 teaspoon baking soda
- 0.75 cup unsweetened almond milk
- 2 eggs
- 1 teaspoon vanilla extract
- 0.25 cup melted coconut oil
- 1 cup fresh blueberries
- 1 cup gluten-free powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a donut pan with cooking spray or coconut oil.
In a large mixing bowl, combine the gluten-free all-purpose flour, granulated sugar, baking powder, salt, and baking soda.
In a separate bowl, whisk together the almond milk, eggs, vanilla extract, and melted coconut oil until well blended.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
Fold in the fresh blueberries carefully to avoid bursting them.
Spoon the batter into the prepared donut pan, filling each mold about two-thirds full.
Bake in the preheated oven for 8-10 minutes or until the donuts are lightly golden and spring back when touched.
Remove the pan from the oven and allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
For the glaze, mix the gluten-free powdered sugar and fresh lemon juice in a small bowl until smooth.
Once the donuts are cool, dip them into the lemon glaze, or drizzle it over the top for a sweet-tangy finish.
Allow the glaze to set for a few minutes before serving. Enjoy your delicious, gluten-free blueberry donuts!
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1836 mg | 80% | |
| Total Carbohydrate | 411.6 g | 150% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 239.1 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 403 mg | 31% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 358 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
