Gluten Free Lemon Blueberry Doughnuts

Gluten Free Lemon Blueberry Doughnuts

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?

gluten free lemon blueberry doughnuts glazed

… 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.)

gluten free lemon blueberry doughnuts overhead

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.

gluten free lemon blueberry doughnuts on rack 2

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!
gluten free doughnut batter in panWhen they come out of the oven 10 short minutes later, they’ll be puffy, light and airy and just begging to be eaten!

gluten free lemon blueberry doughnuts baked in pan

Dip them in cinnamon-sugar or a light lemony glaze — either way, yum!

gluten free lemon blueberry doughnuts with cinnamon sugar

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.

gluten free lemon blueberry doughnuts with whisk

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!!!

gluten free lemon blueberry doughnuts on rack


Gluten Free Lemon Blueberry Donuts

gluten free lemon blueberry doughnuts glazed

5 from 7 reviews

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 donuts


Gluten Free Lemon Blueberry Donuts

  • ½ cup Wild Blueberries (fresh or frozen)
  • 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 vegetable, safflower, sunflower or non-GMO canola oil
  • 6 Tablespoons granulated sugar
  • 1 large egg (or 1 ½ Tablespoons mashed banana + 2 Tablespoons applesauce)

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)


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!
gluten free lemon blueberry doughnuts, so light and airy they melt in your mouth! gfJules

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20 thoughts on “Gluten Free Lemon Blueberry Doughnuts

    • I have several other gluten free donut recipes on my site, too! You could make one every day of the week! 🙂

  1. 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.

    • 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!

  2. 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!

    • 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!