Blueberry Gluten Free Donuts
These donuts taste heavenly! Moist, sweet, soaked in a fabulous Blueberry Glaze.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
- 6 tablespoons unsalted butter room temperature
- ¾ cup organic raw sugar can substitute for monk fruit sweetener or coconut sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 ½ cups gluten free flour mix I used Bob's Red Mill 1 to 1 Baking Flour
- 1 ½ teaspoons baking powder
- ½ teaspoon sea salt
- 1 cup fresh or frozen blueberries Chop the berries, I used Trader Joe's Frozen Wild Blueberries which are very small and no need to chop these.
- ½ cup whole milk with 1 tablespoon apple cider vinegar can substitute for alternative milk product but you must still add the vinegar
Blueberry Glaze
- 1 cup powdered sugar can substitute for powdered monk fruit sweetener or Swerve Powdered Sugar
- 1 cup frozen or fresh blueberries thawed
- ¼ cup water
Preheat oven to 350 degrees F
In stand mixer with paddle attachment cream the room temperature butter with sugar and vanilla for 3 minutes on medium/high.
Lower speed to medium/low and add the egg. Slowly increase the speed and beat on high for 30 seconds.
Turn mixer off and add the remaining ingredients (except the glaze ingredients)
Scrape the mixer bowl down and mix until just incorporated. Do not over mix.
Pour mixture into large piping bag or large zip lock bag and snip a quarter size portion of the bag corner.
If using a silicone mold no need to grease pan. If using a metal pan spray with non stick spray to prevent the donuts from sticking.
Bake for 30-35 minutes making sure the donuts are fluffy, firm and golden brown.
Cool and make the glaze in the meantime.
Blueberry Glaze
Mash the berries in a small bowl using the back of a spoon with water. You can also use a food processor but I'm all about not washing extra dishes.
Add the powdered sugar and whisk well.
Once the donuts have cooled (tip... I like the glaze them when they are still just a little warm because they seem to absorb the glaze a little better). Just dip the donuts into glaze and place on parchment covered cookie sheet.
Wait 5 minutes and pour the remaining glaze over the donuts.
*If you aren't gluten free you can absolutely substitute for regular flour.
** If you choose to use a substitute sugar you will end up with a bit of a drier donut... the glaze is imperative at this point !