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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
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ⅓ cup granulated sugar

Wet Ingredients

  • 3 tablespoons avocado oil
  • 3 tablespoons butter melted and cooled slightly
  • ⅓ cup plain greek yogurt
  • 2 large eggs room temperature
  • ½ cup milk
  • ¼ cup pure maple syrup
  • 1 tsp. pure vanilla extract
  • 1½ tablespoons freshly squeezed lemon juice
  • zest of one lemon
  • 1 cup blueberries

For Glaze

  • 1 cup powdered sugar
  • 2½ 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.