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Baked Blueberry Donuts with Lemon Glaze on White Plate
5 from 3 votes

Baked Blueberry Donuts with Lemon Glaze

These baked blueberry donuts with lemon glaze are deliciously moist, bright in flavour and gluten-free.

Course Breakfast, Dessert, Snack
Keyword gluten free desserts, gluten free donuts, how to make blueberry lemon donuts, spring desserts
Prep Time 20 minutes
Cook Time 12 minutes
Cooling 15 minutes
Total Time 47 minutes
Servings 12


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


For Donuts

  1. Preheat oven to 350°F.
  2. Lightly coat donut pan(s) with cooking spray and flour.
  3. In a large bowl, whisk together dry ingredients.
  4. In separate bowl, stir wet ingredients until well-combined. Lightly coat blueberries in flour.

  5. Add wet ingredients to dry, mixing just until combined. (Go gently as over-mixing can lead to dry donuts.) Fold in blueberries.

  6. 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.

  7. 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

  1. 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.

  2. 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.

Recipe 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.