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Juicy pockets of fruit make these Gluten Free Blueberry Donuts stand out! You’ll find everything you love about donuts in this blueberry donut recipe, from the tender crumb to the sweet powdered sugar glaze. Enjoy them for breakfast or dessert!
Why You’ll Love This Blueberry Donuts Recipe
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
These gluten free blueberry donuts feature classic donuts studded with beautiful fresh blueberries and topped with a thick, sweet homemade glaze. Their crumb is tender yet sturdy, and I’d argue that they’re so good you won’t be able to tell they’re gluten free. Here are a few more highlights:
- The best gluten free donuts. Yes, this recipe is high up there on my gluten free baking list. It’s similar to a regular recipe for donuts in that it’s not complicated, and the right blend of gluten free flour and just enough liquid to add moistness means that you won’t be able to tell these are gluten free! Add blueberries for bursts of juicy goodness and I dare you to eat just one.
- Adaptable. Look at this blueberry donuts recipe as your baseline for other flavors of donuts. For example, you can make them with berries such as raspberries or blackberries, add some ground spices like cinnamon or ginger, or even stir in some mini chocolate chips. The method will remain the same.
- Just sweet enough. One of my favorite aspects of this recipe is that it’s not overly sweet, needing just ½ cup of sugar to sweeten the batch. It relies on the fruit to add natural sweetness, plus that gorgeous glaze you’ll add after baking.
What You’ll Need
Your basics are used to make this blueberry donuts recipe, and you’ll add blueberries for bursts of juicy flavor. Check the recipe card at the end of this post for the full ingredient amounts.
- Gluten Free Flour: I like to use Bob’s Red Mill 1-to-1 gluten-free flour in most of my recipes and I used it to test this recipe.
- Granulated Sugar: A little sugar adds sweetness without overwhelming the donuts.
- Baking Powder: Check the expiration date on your carton of baking powder to make sure it’s still fresh before adding it to the batter.
- Salt
- Milk: You can use whole milk or 2% milk.
- Butter: Unsalted butter is best so that it doesn’t compete with the sweetness of the donuts.
- Egg: I always use large eggs in my baking recipe.
- Vanilla Extract
- Blueberries: Feel free to use either fresh or frozen blueberries.
Glaze
- Powdered Sugar: Make sure to sift the powdered sugar before adding it to the glaze so it will be as smooth as possible.
- Milk: You can use whole milk or 2% milk.
- Vanilla Extract: Note that unless you use a clear vanilla extract the glaze may take on a slight color from the vanilla.
How To Make Gluten Free Blueberry Donuts
Here’s a look at how to make this recipe. Find the detailed instructions in the recipe card lower down.
- Prepare. Preheat the oven and grease two standard-sized donut pans.
- Combine dry ingredients. Whisk together the gluten free flour, granulated sugar, baking powder, baking soda, and salt.
- Add vanilla. Stir in the melted butter, egg, and vanilla extract.
- Whisk. Stir and whisk the batter until smooth, then cover and let rest.
- Add blueberries. Fold in the blueberries.
- Bake. Divide the batter evenly into the pan and bake for about 15 minutes. Cool the donuts in the pan for 5-10 minutes.
- Cool on a rack. Turn out onto a rack to cool completely.
- Make glaze. Whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Dip. Dip the slightly warm donuts in the glaze.
- Set. Place on a wire rack to let the glaze set.
Tips for Success
You can use this blueberry donuts recipe as a building block to make all sorts of donuts – add more flavors, change up the fruit, and more.
See some ideas and a few tips below:
- Rest the batter. Don’t skip the step that calls for resting the batter – this is so important when you’re baking gluten free because it allows the gluten free flour to absorb the moisture in the batter, leading to a smoother and more tender crumb once baked.
- Cool thoroughly. Make sure to allow the donuts to cool completely before you add the glaze. I like a thicker glaze, and if the donuts are still warm the glaze can melt into the donuts which is the opposite of what I’m going for!
- Make them into chocolate blueberry donuts. You can easily add a punch of chocolate to these donuts! Just swap ¼ cup of unsweetened cocoa powder for the gluten free flour to add a light chocolate flavor.
- Add chocolate chips. Or, make these into chocolate chip gluten free donuts! Add 1 cup of mini semisweet chocolate chips to the batter instead of the blueberries.
- A little citrus. I love the combination of blueberries and lemon or other citrus! You can add 1 tablespoon of grated lemon zest to the batter, or try lime or orange zest for a little extra citrus sweetness. Or, add lemon juice to the glaze to make a lemony glaze to finish off the donuts.
Proper Storage
Gluten free blueberry donuts keep well, either on the counter or in the fridge. Here’s how to store them:
- Counter – Place the donuts in an airtight container and store them on the counter for up to 2 days.
- Fridge – Store gluten free blueberry donuts in an airtight container in the fridge for up to 1 week.
- Freezer – After the glaze has set, wrap the donuts individually in plastic wrap and then place them in an airtight container or freezer bag and store them in the freezer for up to 3 months. Defrost the donuts in the fridge before serving. I like to pop a donut in the fridge the night before I plan to eat it so it’s ready for coffee-dunking the next morning.
Make It A Meal
Donuts and coffee make a fantastic morning nibble, but you can also serve them as part of a bigger meal. I love donuts with scrambled eggs and bacon, a breakfast casserole, and more.
- More gluten free pastries. Serve a sweet breakfast buffet featuring gluten free blueberry donuts! Add a warm basket of Gluten Free Strawberry Muffins or Gluten Free Banana Blueberry Muffins, and whip up some Gluten Free Silver Dollar Pancakes.
- With fruit salad. Donuts can be served with a simple side of fresh fruit, or you can make a fruit salad. My Watermelon Berry Fruit Salad, Mango Berry Crunch Fruit Salad, or Creamy Fruit Salad recipes are great with donuts.
- Add eggs. Add a hearty side of Hawaiian Scrambled Eggs or Salsa Egg Tacos to your serving of donuts.
- Make a casserole. I love a gluten free breakfast casserole! Try my Tater Tot Breakfast Casserole, sweet French Toast Casserole, or Cheesy Hashbrown Potato Casserole.
Gluten Free Blueberry Donuts
Juicy pockets of fruit make these Gluten Free Blueberry Donuts stand out! Everything you love about donuts is tucked into this tender-crumbed blueberry donuts recipe that's finished with a sweet powdered sugar glaze.
Servings: 10 -12 donuts
Ingredients
For the donuts:
- 1 cup 1:1 gluten free flour (148 grams, recommended: Bob’s Red Mill 1-to-1)
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- ¼ cup melted unsalted butter
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup blueberries, washed and dried
For the glaze:
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Spray two standard-sized donut pans with nonstick cooking spray. This recipe makes 10-12 donuts, so if you don’t have two pans, you will have to work in batches.
- In a large bowl, combine the gluten free flour, granulated sugar, baking powder, baking soda, and salt. Whisk together until combined. Then add the melted butter, egg, and vanilla extract and whisk to form a smooth batter.
- Cover the bowl with plastic wrap and let the batter rest for 20 minutes. Then gently fold in the blueberries.
- Divide the batter between 10-20 wells of a donut pan, approximately 1/4 cup in each. You do not want to cover the middle that forms the donut hole, but the number of donuts you make will depend on how large you want them. Making 12 produces smaller, thinner donuts. Tap the pan on the counter to help release some of the air bubbles.
- Bake at 350°F for 14-16 minutes or until a toothpick comes out clean in the center.
- While the donuts are baking, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Allow donuts to cool in the pan for 5-10 minutes before turning out onto a wire rack.
- While the donuts are still slightly warm, dip in the glaze and let set on a wire rack for the glaze to set.
- Serve warm or at room temperature.
Nutrition Facts
Gluten Free Blueberry Donuts
Amount Per Serving (1 donut)
Calories 191
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Trans Fat 0.2g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 30mg10%
Sodium 73mg3%
Potassium 82mg2%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 24g27%
Protein 2g4%
Vitamin A 189IU4%
Vitamin C 1mg1%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
Did you make this?
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How much Greek yogurt is in the donuts? It is listed in the instructions but not the ingredients.
Sorry about that. It was part of my early rounds of recipe testing, but I forgot to delete it from the instructions. I fixed it!
I’m a new vegan, thank u so much for these donuts they are so delicious and easy, they have a wonderful cake donut texture, I love cake donuts, but after becoming a vegan I thought i wouldn’t be able to enjoy cake donuts anymore 🙁 but thanks to u I can 🙂 They puff up nice and high in the oven look just like donuts , What I loved about these is that u can make them any flavor u like , these are the best bakedvdonuts i’ve tasted! I’m impressed! thanks a million!
Oh great, so glad you are enjoying them!
I’m a new vegan, thank u so much for these donuts they are so delicious and easy, they have a wonderful cake donut texture, I love cake donuts, but after becoming a vegan I thought i wouldn’t be able to enjoy cake donuts anymore 🙁 but thanks to u I can 🙂 They puff up nice and high in the oven look just like donuts I’m impressed! thanks a million!
I’m loving that glaze!
I love the color on these!
I know! Isn’t it gorgeous?!
Looks so deeeelicious! So cute too. They look easy enough to make. Might just have a go some time soon. Thanks.I had featured u in the post of 7 New Ways To Make Fresh Mini Donuts At Home on AllFreshRecipes, looking forward to ur more recipes!
Dying over that blueberry lemon glaze! Blueberry donuts are my favorite, but this glaze sounds out of this world AWESOME on those perfectly plush vanilla donuts. Want!