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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.
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 doughnuts 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.
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 doughnut.
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!
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. 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 NINE (9) other gluten free doughnut/donut recipes (if you include gluten free apple fritters & 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!
And for a full on chocolate craving, I’m currently drooling over this chocolate frosted gluten free doughnut from My Gluten Free Kitchen made with my gfJules Flour — click here for her recipe!
Happy doughnut baking!!!
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.
Recipe is easily doubled and can be baked as muffins or mini-muffins instead.
I hope you love these gluten free lemon blueberry doughnuts as much as we do! I’m off to make them again — ours were gone in a flash!
Pin this recipe for later!
*Note – some links to products are here for your convenience and some may be affiliate links. Any monies earned go to fund this blog and my free recipes. I will never recommend a product that I don’t love and feel is safe. Check here for my full disclosure policy. Thanks so much for your support!