This morning I woke having dreamt of gluten free lemon blueberry doughnuts. So I made some! It only took a few minutes to whip up this recipe and only 10 minutes to bake them, meaning that these gluten free lemon blueberry doughnuts are yours to enjoy in under a half and hour.
As an aside, do you say donut or doughnut?
… Anyway, this is a new recipe for me & I’m in love! I was inspired by another recipe I saw a for homemade blueberry doughnuts on the Wild Blueberries site. Note to self: no need to restrict yourself to blueberries here; I’ve used raspberries with great success! I can’t wait to try other berry options, too!
Once I put my own spin on it and tried it a few times — I’ve now made it with egg and without egg; doubled and halved the recipe — and I can assure you that they are all yummy. The egg version is much lighter than the version without egg, but the flavor is still amazing. (Definitely eat the vegan donuts the day they are made, though.)
I used Wild Blueberries in these doughnuts so they are like the little bits of blueberries in the donut shop donuts, only these are real! Wild blueberries also boast twice the antioxidants of regular blueberries (and even more still than the fake blueberry flecks in store-bought donuts)!
I’m sure in a pinch, regular blueberries would still make a great doughnut, though. As I noted above, raspberries work great, so other berries should, too!
I can say that the tiny little Wild Blueberries worked like a charm and didn’t weigh down the doughnuts at all; in fact, these doughnuts are lighter & even melt-in-your-mouthier (is that a thing?) than a typical cake donut.
And this recipe is so easy!! Just mix the batter as I outline in the recipe, spoon into oiled doughnut pans and smooth the tops (only fill to the rim of the pan or just below), and bake!
When they come out of the oven 10 short minutes later, they’ll be puffy, light and airy and just begging to be eaten! {Filling them with a piping bag makes the this part a synch! Watch my quick video}
Dip them in cinnamon-sugar or a light lemony glaze — either way, yum!
Here’s a link to the baked doughnut pan I used* — it only has 6 spots for doughnuts, which is why the recipe below is written for only 6 doughnuts, but the recipe pretty much makes 7-8. If you double my recipe, you can either buy a larger pan or cycle the dough through in batches.
I also baked the remainder of the dough (when I doubled this recipe) as mini muffins, which were super yummy, too! Bake those puppies for about 10 minutes — either way the doughnuts or muffins are done when a toothpick inserted into the middle comes out clean.
In case lemon or blueberries aren’t for you, or you bake these and realize a new-found love for homemade doughnuts and just want more options, I have FIFTEEN (15) other gluten free doughnut/donut recipes (if you include gluten free apple fritters, gluten-free churros, gluten-free funnel cakes & gluten free beignets … which I do!).
Some of these recipes are for deep frying, some for baking, some with yeast, some without, some for doughnut holes, some for full-sized donuts, and even one recipe made in my air fryer! Check them out anytime by searching my site!
They all share one thing in common: they’re easy because they’re made with ONE flour (my gfJules Flour) and they all turn out light and airy like doughnuts should … because they’re made with my gfJules Flour.
And for a full on chocolate craving, I’m currently drooling over this chocolate frosted gluten free doughnut from My Gluten Free Kitchen ALSO made with my gfJules Flour — click here for her recipe!
But back to these delicious treats. Can. Not. Get. Enough! Happy gluten free lemon donut baking!!!
Gluten Free Lemon Blueberry Donut Recipe
Gluten Free Lemon Blueberry Donuts
Easy baked gluten free lemon donuts are just a few minutes away with this amazing recipe! Add blueberries, raspberries or whatever you prefer -- they'll be mouth-wateringly delish, no matter what with this recipe!
Ingredients
Gluten Free Lemon Blueberry Donuts
- ½ cup Wild Blueberries (fresh or frozen) or other berries (roll in gfJules Flour if berries are extra juicy)
- ½ cup buttermilk (or 1 teaspoon lemon juice + any milk to equal ½ cup)
- 1 teaspoon pure lemon or vanilla extract
- 1 1/3 cups (180 grams) gfJules Gluten Free All Purpose Flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 tablespoons (1 ounce) butter or vegan butter, at room temperature
- 2 Tablespoons mild oil like avocado, safflower, sunflower or non-GMO canola oil
- 6 Tablespoons granulated sugar or sugar sub
- 1 large egg (OR substitute like 1 ½ Tablespoons mashed banana + 2 Tablespoons applesauce OR aquafaba)
Cinnamon-Sugar Coating
- 1/4 cup (1/2 stick) unsalted butter, melted
- 3 Tablespoons granulated sugar
- 2 teaspoons cinnamon
Lemon Glaze
- 1 teaspoon lemon juice
- 3 Tablespoons sifted confectioner’s sugar
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat the oven to 425°F degrees.
- Butter a doughnut pan with six doughnut moulds, or lightly grease them with nonstick spray.
- If using frozen Wild Blueberries, rinse in cold water until the water goes from purple to very light. Arrange the berries between layers of paper towels to drain and dry.
- Measure out buttermilk or other milk and lemon juice and add lemon extract or vanilla extract.
- In a small bowl, whisk together the gfJules Flour, baking powder, baking soda and salt.
- In a large mixing bowl, beat butter, oil and sugar on high speed until light and fluffy.
- Add egg and whip to integrate.
- Slowly stir in the gluten free flour mixture and buttermilk, alternating and mixing only until smooth – do not overmix once gluten free flour is added.
- Gently fold in thawed Wild Blueberries.
- Spoon the batter into prepared doughnut pan, filling only up to the rim. Smooth batter with a wet spatula.
- Bake for 10 minutes; doughnuts are done with a toothpick inserted in the middle comes out clean. Remove from the oven, and let them cool in pan on a wire rack for about 5 minutes before removing.
To dip in cinnamon and sugar, melt the butter and set aside in a bowl at least as wide as the doughnuts.
Combine the sugar and cinnamon in a separate bowl.
Remove each doughnut from the pan, dip both sides of the doughnuts in the melted butter, then sprinkle cinnamon-sugar mixture on both sides. Return to finish cooling on a wire rack, or serve warm.
To serve with lemon glaze, whisk together lemon juice, confectioner’s sugar and zest, if using. If the glaze is too thin, whisk in more confectioner’s sugar by the teaspoon; if it’s too thick, whisk in more lemon juice or milk of choice, ½ teaspoon at at time.
Transfer glaze to a small bowl at least as wide as the doughnuts. Dredge each doughnut through the glaze in the bowl or drizzle on top; make additional glaze if needed.
Notes
Recipe is easily doubled and can be baked as muffins or mini-muffins instead.
Pin this recipe for later!
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I’m not sure what I did but mine did not turn out. The only thing I can think of is that I goofed up while doubling the recipe. Maybe I forgot to double an ingredient? The batter was very thick and my donuts were dense and did not form evenly in the donut pan. Suggestions?
Hi Sarah, it’s always possible, even when making the recipe without doubling (!), to leave out an ingredient or to measure improperly. Doubling certainly adds another opportunity for messing up though. I’ve certainly done it enough myself to attest to the increased likelihood of it happening! I’d bet that something did get screwed up somewhere, as the batter should not have been so thick and the donuts should definitely not have been dense. Don’t give up on this recipe! I hope you do give it a try again, and maybe also read this article on measuring just in case there was something else that went awry for next time!
~jules
Thank you for this yummy recipe! Are they freezer friendly?
Hi Annie, yes, you can freeze these but I wouldn’t glaze them before freezing — save that for after you bring them out of the freezer. Enjoy!
~jules
These are the best GF Donuts I’ve made so far!
Oh I’m so happy to hear that, Emily!!!! They are pretty darned yummy! Very glad you decided to make the recipe and were REWARDED with amazing gluten free doughnuts!
~jules
Is there a substitute for the 6 Tablespoons granulated sugar? Could I substitute honey, monk fruit, or coconut sugar?
Hi Tracy, you could absolutely sub another granulated sweetener like monkfruit or coconut sugar seamlessly. If using honey instead, there will be some texture differences, and you may need to adjust the liquids in the recipe, so I’d rather see you use another granulated sweetener instead, if that works for you.
~jules
These sound so yummy! But I am lactose intolerant and can not do any type of milk substitutes. No soy milk, no lactose free, no almond milk. Do you have any suggestions for a milk substitute? Like water?
Hi – you cannot have soy, coconut, hemp, flax, almond, cashew, or rice milk? You could definitely try water here, understanding that the result will be somewhat different, but hopefully still good enough to have been worth the try!
~jules
My son loves donuts. SO i’m always looking for yummy recipes to try for him. These look so good!
I’ve been wanting to make homemade donuts forever! These look so tasty 🙂 Love the lemon and blueberry combo – perfect for spring!
I have several other gluten free donut recipes on my site, too! You could make one every day of the week! 🙂
~jules
These seriously look so light in the picture that I thought they were yeast donuts (and yes, I say ‘donut’.) I will be breaking out my donut pan to try these.
I know – they’re amazingly light and airy for not being yeast “donuts”! 😉
~jules
Can fresh lemon juice be used instead of lemon extract?
HI TJ, yes, but the intensity of the lemon flavor won’t be as strong. You can offset some of the other liquid amount by adding more lemon juice to up the lemon flavor, if you prefer. Enjoy!
~jules
When I think spring, I think blueberries and lemon! I need to make these soon!
You drew me in with how tender these look and then you sold me with that icing – oh my goodness! These look almost too good to be true.
Alisa they are so light and fluffy! I adore this recipe!
~jules
These are amazing! I’m a huge baker who’s historically dabbled off-n-on with GF, largely in support of friends who have chosen/need to be GF. In the last few weeks I’ve discovered I need to minimize/eliminate gluten from my diet too, which has led me here. These donuts are my very first recipe with GFJules and they’re good enough that I’m already a GFjules convert – I’ve been so worried about missing things (I’ve always joked you can pry bread out of my cold dead hands), but here’s one “traditional bread” item that I can confidently say I won’t miss:-) Thanks so much for the inspiration – I can’t wait to try the next recipe!
From one baker to another, I totally understand not wanting to let go of traditional wheat flour in recipes, and am thrilled to know you’re loving the results with my gfJules Flour. I hope it gives you lots of confidence to go forward and try other recipes as well. May all your gluten free baking from here on out be happy!
~jules
Hard to believe this is gluten free!! It was amazing
That’s wonderful to hear, Noelle! So happy this recipe made you happy!!!
~jules
These look so good Jules! Donuts aren’t something I’ve made very much of, I definitely need to try making these
Thank you, Sarah! I don’t know why I don’t make them more often – they’re so easy, and when they’re baked, they’re not even that much of a guilty pleasure!
~jules
Jules, can these be made with an electric donut maker such as baby Cakes?
Hope you are progressing well.
Hi Doris, I think these would be great in that donut maker!
~jules
These donuts are calling my name! Love the lemon and blueberry flavor combination!
It is definitely an amazing flavor combo. I hope you love the recipe, Erin!
~jules