Introduction

These gluten-free blueberry glazed donuts offer a delightful twist on a classic treat. Soft, fluffy, and bursting with fresh blueberries, they’re perfect for breakfast or a sweet snack. The blueberry glaze adds a vibrant, fruity finish that’s both beautiful and delicious.

A close-up of four blueberry donuts on a white plate, placed on a white marbled surface. Each donut has one layer of light golden brown dough mixed with deep blue blueberries inside. The top layer is covered with a translucent glaze that has a light purple tint with visible blueberries under it. Little red and white round sprinkles are scattered evenly across the glaze, adding small spots of color. The donuts have a soft, slightly shiny texture with some areas showing a powdered sugar coating. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups gluten-free all-purpose flour (with xanthan gum)
¾ cup granulated sugar
2 teaspoons gluten-free baking powder
¼ teaspoon salt
2 large eggs, room temperature
½ cup milk or dairy-free milk
¼ cup melted butter or dairy-free butter
1 teaspoon vanilla extract
¾ cup fresh or frozen blueberries
1 cup gluten-free powdered sugar (for glaze)
2–3 tablespoons blueberry juice or mashed blueberries (for glaze)
1–2 teaspoons milk or lemon juice, as needed (for glaze)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Lightly grease a donut pan with gluten-free cooking spray to prevent sticking.
Step 2: In a large bowl, whisk together the gluten-free flour, baking powder, salt, and granulated sugar until well combined.
Step 3: In a separate bowl, whisk the eggs. Then add the milk, melted butter, and vanilla extract, mixing until smooth.
Step 4: Add the wet ingredients to the dry ingredients and stir gently until just combined, being careful not to overmix.
Step 5: Gently fold in the blueberries, ensuring an even distribution without breaking them up.
Step 6: Spoon or pipe the batter into the donut cavities, filling each about three-quarters full.
Step 7: Bake for 12–15 minutes, or until the donuts spring back when lightly touched.
Step 8: Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 9: To make the glaze, whisk together the powdered sugar and blueberry juice. Add milk or lemon juice a little at a time to achieve a smooth, dip-able consistency.
Step 10: Dip the cooled donuts into the blueberry glaze and place them back on the wire rack to let the glaze set before serving.

Tips & Variations

Swap fresh blueberries for frozen, but do not thaw them to avoid bleeding into the batter.
For extra flavor, add a pinch of cinnamon or lemon zest to the batter.
If you prefer a dairy-free version, use plant-based milk and butter substitutes.
Use a piping bag for neater donut batter placement in the pan.

Storage

Store the glazed donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days, but note the texture may firm slightly. Reheat gently in the microwave for 10–15 seconds before serving to refresh their softness.

How to Serve

The image shows five blueberry donuts on a white plate set on a white marbled surface. Each donut has a golden-yellow base with visible dark purple-blue blueberry spots baked inside. The top layer is covered with a shiny, translucent glaze that has a light purple tint due to the blueberries, scattered with small white and red sprinkles. The texture of the donuts looks moist and soft, with a smooth and slightly glossy finish from the glaze. In the background, there is a glimpse of a yellow item and a white small cup with a yellow sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. To prevent the batter from turning purple, keep the blueberries frozen and fold them into the batter just before filling the pan.

Do I need a donut pan to make these donuts?

A donut pan is recommended for the classic shape, but you can bake the batter in muffin tins for a slightly different style. Adjust baking time accordingly, typically 15–18 minutes.