Gluten-Free Blueberry Glazed Donuts Recipe
Delight in these Gluten-Free Blueberry Glazed Donuts, perfect for a sweet breakfast treat or snack. Made with a tender gluten-free batter studded with fresh blueberries and topped with a luscious blueberry glaze, these baked donuts are both delicious and naturally gluten-free, catering to those with dietary restrictions without compromising flavor or texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 donuts 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Donuts
- 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
For the Blueberry Glaze
- 1 cup gluten-free powdered sugar
- 2–3 tablespoons blueberry juice or mashed blueberries
- 1–2 teaspoons milk or lemon juice, as needed
Instructions
- Preheat and Prep: Preheat the oven to 350°F (180°C). Lightly grease a donut pan with gluten-free cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, and granulated sugar thoroughly to ensure even distribution of leavening and sweetness.
- Mix Wet Ingredients: In a separate bowl, beat the eggs. Add the milk, melted butter, and vanilla extract, whisking until the mixture is smooth and homogenous.
- Combine Batter: Gradually add the wet ingredients into the dry ingredients. Stir gently just until combined, taking care not to overmix to keep the donuts tender.
- Add Blueberries: Carefully fold in the fresh or frozen blueberries, distributing them evenly without breaking them up.
- Fill Pan: Spoon or pipe the batter into the prepared donut pan cavities, filling each about three-quarters full to allow room for rising.
- Bake: Place the pan in the oven and bake for 12 to 15 minutes, until the donuts spring back when lightly pressed and a toothpick inserted comes out clean.
- Cool: Remove the donuts from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make Glaze: In a bowl, whisk together the powdered sugar with blueberry juice or mashed blueberries. Add milk or lemon juice a teaspoon at a time to reach a smooth, dippable consistency.
- Glaze Donuts: Dip the cooled donuts into the blueberry glaze and place back on the wire rack to allow the glaze to set before serving.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to avoid bleeding color into the batter.
- If you do not have a donut pan, use a muffin tin and adjust baking time slightly.
- For a dairy-free option, substitute milk and butter with your preferred plant-based alternatives.
- Do not overmix the batter to keep the donuts light and tender.
- The glaze can be adjusted for thickness by adding more powdered sugar to thicken or more liquid to thin.
- Store glazed donuts in an airtight container at room temperature for up to 2 days.
Keywords: gluten-free donuts, blueberry donuts, baked donuts, gluten-free baking, blueberry glaze, breakfast donuts
