Easy Gluten-Free Blueberry Glazed Donuts Recipe
These Easy Gluten-Free Blueberry Glazed Donuts are soft, fluffy, and bursting with juicy blueberries in every bite. Baked instead of fried and finished with a sweet homemade blueberry vanilla glaze, they’re the perfect gluten-free treat for breakfast, brunch, dessert, or any special occasion. Made with simple pantry ingredients and certified gluten-free flour, they’re celiac-friendly and easy enough for beginner bakers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 donuts
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups certified gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- 2 large eggs
- ½ cup whole milk (or certified gluten-free oat milk)
- ¼ cup melted unsalted butter (or vegan butter)
- 2 tablespoons plain Greek yogurt (or dairy-free yogurt)
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon zest
- 1 cup fresh blueberries (or frozen, unthawed)
- For the Blueberry Glaze
- 1½ cups powdered sugar
- 2 tablespoons mashed blueberries
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Grease a donut pan with nonstick spray or melted butter.
- Mix the Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- Prepare the Wet Ingredients: In another bowl, whisk together the sugar, eggs, milk, melted butter, Greek yogurt, vanilla extract, and lemon zest until smooth.
- Combine the Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the blueberries carefully without crushing them.
- Fill the Pan: Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
- Bake: Bake for 18–20 minutes, or until the tops spring back and a toothpick inserted comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
- Prepare the Glaze: Whisk together the powdered sugar, mashed blueberries, milk, and vanilla extract until smooth. Add a little extra milk if needed for dipping consistency.
- Glaze and Serve: Once the donuts are completely cool, dip each donut into the blueberry glaze. Let the glaze set for about 10 minutes before serving.
Notes
Always use certified gluten-free ingredients if baking for someone with celiac disease. Avoid overmixing the batter to keep the donuts light and fluffy. Let the batter rest for 5 minutes before baking for improved texture. Fresh blueberries work best, but frozen blueberries can be used straight from the freezer without thawing. Store glazed donuts in an airtight container for up to 2 days or freeze unglazed donuts for up to 3 months.