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Blueberry Donuts with Lemon Glaze (Gluten Free)

These baked blueberry donuts with lemon glaze are deliciously moist, bright in flavour and gluten-free. A tasty addition to your spring or Easter brunch menu!

Baked Blueberry Donuts with Lemon Glaze on White Plate

Ever since I picked up my donut pans, I’ve been trying all kinds of recipes. If I had to choose a favourite, I’d probably say zucchini or apple cider. Then again, the coffee cake donuts were pretty good too. Or, maybe even chocolate chip? Come to think of it, I’ve loved each and every batch of homemade donuts I’ve made so far.

Perhaps I’ve become a bit donut crazy?!

Donut Pans, Gripstand Mixing Bowl and Supplies for Making Donuts

With spring upon us and Easter around the corner, I thought it was time to put my newfound donut-baking skills to use and share a recipe that’s a little brighter in flavour. After some quick thinking, plus a little donut poll I conducted on Instagram, it was clear that baked blueberry donuts with lemon glaze had to be the next on the list. Are you with me?

Gluten Free Baked Blueberry Lemon Donuts on Cooling Rack

Why You’ll Love these Spring Donuts

You really can’t go wrong with this classic combination of plump and juicy blueberries and tangy citrus. I’ve baked blueberry lemon loaf and gluten-free muffins many times in the past, so donuts seemed like a no-brainer. This recipe is gluten-free too.

Blueberry and lemon, with their fresh and vibrant colours, are perfect this time of year. Can’t you just picture these donuts on your table Easter morning? I’ll definitely be making another batch.

Homemade Blueberry Donuts on Cooling Rack

Have you baked donuts before? They’re quite easy in my opinion, so don’t shy away from trying them. Plus, it’s a fun activity for the family to get involved in.

As you flip them out of the pan and start glazing, it feels so rewarding. I’m certain you’ll be impressed.

Baked Blueberry Donuts with Lemon Glaze on Cooling Rack

But, I have to warn you. These freshly baked donuts are irresistible. Don’t be surprised if they disappear right before your eyes. Enjoy!

Homemade Blueberry Lemon Donuts Stacked on White Plate

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How to Make Blueberry Lemon Donuts

Kitchen Supplies

  • donut pans
  • cooking spray (or oil) to prepare pans
  • mixing bowls (2 medium, 1 small)
  • measuring cups and spoons
  • mixing spoon and spatula
  • cooling rack
  • parchment paper and/or baking sheet

Donut Ingredients

  • gluten-free all-purpose flour (see notes)
  • oat flour
  • baking powder and baking soda
  • sea salt
  • granulated sugar and powdered sugar
  • avocado oil and butter
  • plain greek yogurt
  • large eggs
  • milk
  • pure maple syrup and pure vanilla extract
  • lemon juice and zest
  • blueberries

The full list of ingredient measurements and instructions are in the printable recipe card towards the bottom of the post.

Donut Directions

Preheat oven and prepare donut pans.

To make the donut batter, whisk together dry ingredients (flours, baking powder, baking soda, salt and granulated sugar) in medium mixing bowl. In separate bowl, stir wet ingredients (avocado oil, butter, eggs, yogurt, milk, maple syrup, lemon juice, zest and vanilla) until well-combined. Add wet ingredients to dry, mixing just until combined. Gently fold in blueberries (being careful not to squish them).

Fill the donut pans ¾ full without covering middle section (so you’re left with a hole after baking). Be sure to evenly distribute blueberries.

To bake donuts, place in oven for 12-14 minutes, or until edges are golden brown and top springs back when lightly touched. Allow to cool for 5 minutes in pan, then transfer donuts upside down onto cooling rack. Completely cool before glazing.

To glaze donuts, mix powdered sugar and lemon juice in small bowl. Gradually add milk to loosen. Dip bottom of each donut into glaze, then transfer glazed-side up onto rack. Allow to set up.

Steps for Making Baked Donuts

Baked Donut Recipe Tips

  • For the gluten-free all-purpose flour, I put together my own using this recipe (with xanthan gum). I have not tested this recipe with regular all-purpose flour, but will update when I do.
  • To bring eggs to room temperature, place in a bowl with warm water. Allow to sit for about 5 minutes.
  • Can I use frozen blueberries? You can, but don’t thaw. I suggest using fresh. You may need to adjust baking time a bit longer.
  • The lemon glaze for donuts shouldn’t be too thin or it will seep in. Add a bit more powdered sugar if it’s runny.

How to Store Baked Blueberry Donuts

How long will these donuts keep? Store glazed donuts in an airtight container at room temperature for up to 3 days. These donuts are best eaten within a day or two. We like them slightly warmed up in the microwave or oven.

Donuts can be frozen up to 3 months in an airtight container or bag. Allow the glaze to set up first before popping into the freezer.

Making ahead for a party or event? Freeze donuts without glaze. Bring to room temperature, then glaze before serving.

More Gluten Free Brunch Recipes

Love blueberries? Check out this collection of fresh blueberry recipes.

How to Gift Donuts

I suggest making extras to give to loved ones this Easter. Simply line a basket with a tea towel and a bit of parchment, then attach one of my Easter gift tags.

A donut basket makes a great hostess gift too. For transporting, you may want to wrap in cellophane and finish off with ribbon. Who wouldn’t want to receive a basket full of homemade donuts?! Almost everyone loves edible gifts, plus they’re fitting for any occasion.

Baked Blueberry Donuts with Lemon Glaze

Baked Blueberry Donuts with Lemon Glaze on White Plate
These baked blueberry donuts with lemon glaze are deliciously moist, bright in flavour and gluten-free.
Prep Time 20 minutes
Cook Time 12 minutes
Cooling 15 minutes
Total Time 47 minutes
Serving Size 12

Ingredients

Dry Ingredients

  • 2 cups gluten-free all-purpose flour mix *see notes below
  • ¼ cup oat flour
  • teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • cup granulated sugar

Wet Ingredients

  • 3 tablespoons avocado oil
  • 3 tablespoons butter melted and cooled slightly
  • cup plain greek yogurt
  • 2 large eggs room temperature
  • ½ cup milk
  • ¼ cup pure maple syrup
  • 1 tsp. pure vanilla extract
  • tablespoons freshly squeezed lemon juice
  • zest of one lemon
  • 1 cup blueberries

For Glaze

  • 1 cup powdered sugar
  • teaspoons freshly squeezed lemon juice
  • 1 tablespoon milk

Instructions

For Donuts

  • Preheat oven to 350°F.
  • Lightly coat donut pan(s) with cooking spray and flour.
  • In a large bowl, whisk together dry ingredients.
  • In separate bowl, stir wet ingredients until well-combined. Lightly coat blueberries in flour.
  • Add wet ingredients to dry, mixing just until combined. (Go gently as over-mixing can lead to dry donuts.) Fold in blueberries.
  • Fill each donut pan well ¾ full without covering middle section (so you're left with a hole after baking). Be sure to evenly distribute blueberries.
  • Bake for 12-14 minutes, or until edges are golden brown and top springs back when lightly touched. Allow to cool for 5 minutes in pan, then transfer donuts upside down onto cooling rack. Completely cool before glazing.

For Glaze

  • In a small bowl, mix powdered sugar with lemon juice. Slowly add milk (a bit at a time) and stir until smooth. Add more powdered sugar if glaze becomes too runny.
  • Dip bottom of donuts into glaze, then place glazed-side up onto rack to drip dry. Place parchment paper or baking sheet below to catch drippings. Allow to set up, then transfer to airtight container.

Notes

  • For the gluten-free all-purpose flour, I put together my own using this recipe (with xanthan gum). I have not tested this recipe with regular all-purpose flour, but will update when I do.
  • To bring eggs to room temperature, place in a bowl with warm water. Allow to sit for about 5 minutes.
  • Can I use frozen blueberries? You can, but don’t thaw. I suggest using fresh. You may need to adjust baking time a bit longer.
  • The lemon glaze for donuts shouldn’t be too thin or it will seep in. Add a bit more powdered sugar if it’s runny.
  • How long will these donuts keep? Store glazed donuts in an airtight container at room temperature for up to 3 days. These donuts are best eaten within a day or two. We like them slightly warmed up. Donuts can be frozen up to 3 months in an airtight container or bag. Allow the glaze to set up first.

Be sure to pin these gluten free blueberry donuts for later!

Gluten Free Baked Blueberry Donuts with Lemon Glaze Stacked on White Plate

More Easter Brunch Recipes

Now it’s time to check out more fantastic Easter brunch ideas from my friends. I want to try them all!

Easter Brunch Recipe Ideas

Keto Low-Carb Dutch Baby Giant Pancake // Tatertots & Jello

Easy Waffle Eggs Benedict // Zevy Joy

My Favorite Easter Brunch Recipe Ideas // My 100 Year Old Home

Fluffy Japanese Souffle Pancake // Happy Happy Nester

Raspberry Greek Yogurt Muffins // The DIY Mommy

Easter Brunch Recipes

Waffle Brunch Board // Modern Glam

Blueberry Donuts with Lemon Glaze (Gluten Free) // Satori Design for Living

Brioche French Toast Muffins // Twelve on Main

Easter Brunch Recipe Ideas // My Sweet Savannah

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Have a delicious day!

Shauna at Satori Design for Living Blog - Home Decor, DIY, Vintage Finds, Recipes

This gluten free blueberry donut recipe was originally posted March 2021 and updated with fresh content and details March 2023.

4 Comments

  1. 5 stars
    This baked blueberry donuts with lemon glaze is making my mouth water and I hope to have this dish one day.

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