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Gluten Free Baked Blueberry Donuts – Egg and Gum Free

By Christine March 4, 2018 Updated March 14, 2021 9 Comments

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pin image for blueberry donts

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.

gluten free baked blueberry donuts ready to eat

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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

Pro tips

For the best donuts, follow these tips:

  1. 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.
  2. 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.
  3. 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.

gluten free baled blueberry donuts egg free

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!

Rubber spatula - rubber spatulas are one of a bakers best friends. (The other is a Kitchen Aid stand mixer!) but a spatula makes it easy to scrape, fold and smooth batter.

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

Prep ingredients

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!

Mixing

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.

Rest time

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

No mess!

gluten free baked blueberry donuts

Baking time

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.

Glazing

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!

gluten free baked blueberry donuts glazed

FAQ's

Can I make these donuts with regular milk?

Yes! Absolutely. Regular milk can be used with no impact on the taste.

Can I make these vegan?

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.

What's the best way to store these?

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
  • Gluten Free Double Chocolate Baked Donuts Recipe
  • Gluten Free Donut Recipe
  • Delicious Gluten-Free Pumpkin Donuts
  • Tender Gluten Free Cake Donuts {Baked}
side shot of glazed donuts

Gluten Free Baked Blueberry Donuts – Egg and Gum Free

Fresh, light and delicious, these gluten free baked blueberry donuts are the perfect snack or breakfast treat!
5 from 1 vote
Print Pin Rate
Course: bread, Breakfast, Snack
Cuisine: American
Keyword: gluten free breakfast, gluten free donuts, gluten free snacks
Prep Time: 10 minutes
Cook Time: 20 minutes
Rest time: 30 minutes
Total Time: 1 hour
Servings: 6 donuts
Calories: 206kcal
Author: Christine

Ingredients

Donuts

  • 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

Glaze

  • ½ cup powdered sugar
  • 1 Tablespoon lemon juice

Instructions

  • 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.

Notes

  • 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.
 
Did you make this recipe?Tag @zest_for_baking and use the hashtag #zestforbaking!

Nutrition

Calories: 206kcal | Carbohydrates: 35g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Sodium: 112mg | Potassium: 86mg | Fiber: 2g | Sugar: 20g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

Filed Under: Donuts

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Comments

  1. Meg

    March 04, 2018 at 4:33 pm

    Is there any chance of using gram measures rather than cups.... I'm in Australia and the cups simply don't translate! Thanks in advance!

    Reply
    • C.J. Brady

      March 04, 2018 at 11:17 pm

      Hi Meg,

      Thanks for the comment!

      I will see what I can do - great suggestion!

      Thanks again,

      Christine

      Reply
  2. Tiffany

    April 14, 2019 at 10:44 pm

    Can you just use a already mixed gluten free flour for these?

    Reply
    • Christine

      April 15, 2019 at 12:41 pm

      Hi Tiffany,

      Thanks for asking - I have not used any other flour blend than my own, so I'm not sure what the results would be.

      Sorry I can't be of more help - but if you try it, let me know!

      Christine

      Reply
  3. Ali

    April 26, 2020 at 11:45 pm

    What kind of milk did you use? Can I use almond milk?

    Reply
    • Christine

      April 27, 2020 at 5:02 pm

      Hi Ali,

      Yes! Almond milk works great!

      ~Christine

      Reply
  4. Sheila

    October 16, 2020 at 10:10 am

    Can I do these in a muffin pan? I don’t have a donut pan.

    Reply
  5. Julie

    September 26, 2021 at 9:23 am

    My dough is more like a biscuit dough. Is it supposed to be this thick?

    Reply
    • Christine

      September 26, 2021 at 12:15 pm

      Hi Julie,

      Hm, so no, it's supposed to be thin. Thin enough to squeeze from a plastic baggie. Did you use the flour mix from here on the website?

      Christine

      Reply

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Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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Since 2013, Christine has been creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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