There’s a freshness to these baked blueberry donuts that just can’t be put into words. Besides being tender and delicious, they taste so light and fresh, like they could be served in a spa or at high tea.
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There are so many things to love about these blueberry donuts: taste, texture, ease of preparation, but the blueberries are definitely the star of the show. Working with blueberries can be tricky in any recipe, but especially in this one. On the other hand, these blueberry muffins are a little more forgiving. But that's why we have these pro tips and helpful advice... to help you in making the perfect donut!
Why these are the best!
Donuts are pretty much in a class by themselves when it comes to taste. They're either delicious or not. There's no middle of the road. You'll love these donuts if you like:
- Soft and tender texture
- Baked not fried
- Light lemon glaze
- Sweetened with honey
- Dairy free
For the best donuts, follow these tips:
- Don’t double the recipe - This recipe makes 6 donuts. If you want more, make another batch in tandem. Some recipes lend themselves well to being doubled, this one does not.
- Use a gallon size bag for portioning out the batter - I wish I’d discovered this tip earlier in my baking career. It’s a game changer. Plus, it can be used on lots of other batters too – like these cake donuts! Gluten free batter is not like other batters – it is more like soup sometimes than batter. Using a bag with a hole snipped off to portion things out, makes this process so much easier.
- Add the blueberries to the donuts, not to the batter - Like the name says, blueberries have a tendency to turn things blue. These donuts are no exception. The solution is simple – just add a few blueberries on the top of each donut, then fill with the remaining batter.
Helpful tools & equipment
There a few things that are essential to have in this recipe, the first one is the most important!
Donut pan - because these donuts are baked, not fried, you'll need this pan to bake them in. The batter is way too thin to hold it's shape, so this pan is a must!
Gallon size storage bags - another super helpful tool, not a must, but very handy.
Wire rack - if you don't have a few of these, now is the time to buy a couple more!
Digital scale - a scale is essential for weighing ingredients (baking is very particular with measurements and weight is much more accurate than cups)
How to make these donuts
The ingredients list may be short, but it's important to prep the right way. Most important... bring everything to room temperature AND weigh the flour! Room temperature ingredients mix better which means better textured and fluffier results. And measuring by weight is important for accuracy in baking. This recipe uses my gluten free flour blend, which weighs in at 130 grams per cup.
Wondering what brand of flour I use? I use the Nuts.com brand of flours and starches!
Mix the liquid ingredients together in a small bowl. Then mix the flour, salt, baking powder and cinnamon together in a large bowl. Then add the liquid ingredients to the dry ingredients and mix again.
After the batter has been completely mixed, set it aside for 30 minutes to allow it to fully hydrate. The 'rest time' as it's called, is important for a nice rise and contributes to a nicely textured donut.
Filling the pan
If you're looking at your donut pan wondering how you're going to fill those donut molds with batter, here's the solution for you:
- Take a gallon size plastic bag and fill it with the batter
- Snip a ½ inch hole in the corner
- Squeeze the batter out into each mold
I don’t usually give such a wide range for the cooking time, but these donuts can be deceiving. Make sure a toothpick inserted into a donut comes out clean, otherwise they may not be cooked all the way through.
Top them with this luscious lemon glaze after the donut have cooled completely.
Combine powdered sugar and butter until butter is fully incorporated. Then add lemon juice. Mix until glaze drips off the spoon. Glaze the cooled donuts!
Yes! Absolutely. Regular milk can be used with no impact on the taste.
Possibly. Instead of the honey, swap it for maple syrup. The consistency will be a little thinner, but the flavor will be close to the same.
If you have donuts left over, the best way to store them is to place them in a plastic storage container. They will last for 2 days, sealed, on the countertop.
Check out these other donut recipes!
Gluten Free Baked Blueberry Donuts – Egg and Gum Free
- ¼ cup almond milk
- 1 teaspoon apple cider vinegar
- ½ teaspoon pure vanilla extract
- 3 Tablespoons honey
- 3 Tablespoons vegetable oil
- 130 grams gluten free flour mix about 1 cup
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ⅛ teaspoon cinnamon
- ½ cup blueberries
- ½ cup powdered sugar
- 1 Tablespoon lemon juice
- In a small bowl, combine the milk, vinegar, vanilla, honey and oil. Mix until combined.
- In a medium bowl, add the flour mix, salt, baking powder and cinnamon and mix with a whisk.
- All at once, add the wet ingredients to the dry ingredients and mix until combined.
- Set the batter aside to rest for 30 minutes.
- Preheat oven to 350° F. Grease a regular size donut pan or spray with cooking spray. Set aside.
- Add the batter to a resealable storage bag and snip a ½ inch hole in one corner.
- Pipe the batter into the donut pan, filling each cavity only ⅓ of the way full.
- Using about 6 - 8 blueberries per donut, position them in each donut cavity, pressing slightly into the into the batter.
- Pipe remaining batter on top of each donut, filling to the top of each one.
- Bake for 15 – 20 minutes, or until donuts are slightly golden on top.
- Let them cool for 5 minutes in the pan before removing to a wire rack to cool completely.
- Prepare glaze by mixing all ingredients together and drizzle lightly over donuts.
- Make sure ingredients are at room temperature before mixing.
- Weigh the flour with a digital kitchen scale.
- Allow the batter to rest for 30 minutes before portioning into the donut pan.
- Donuts can be served warm, without glaze if desired.