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–+ servings
Delicious gluten-free blueberry glazed donuts on a wooden plate

Gluten-Free Blueberry Glazed Donuts

These light and tender Gluten-Free Blueberry Glazed Donuts deliver a bakery-style experience, perfect for cozy breakfasts with the warm flavors of blueberries and cinnamon.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 donuts
Calories 150 kcal

Ingredients
  

Main Ingredients

  • 2 cups gluten-free all-purpose flour blend (with xanthan gum included) Use a quality gluten-free flour blend meant for baking.
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 2 large eggs Can be replaced with flax eggs for a vegan option.
  • 1 cup plain yogurt or dairy-free yogurt
  • 1/3 cup neutral oil (vegetable or light olive oil)
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries (if frozen, don’t thaw) Toss in a tablespoon of flour to prevent sinking.
  • Zest of 1 lemon (optional) Adds brightness.

For the Blueberry Glaze

  • 1 cup powdered sugar Adjust for sweetness.
  • 2-3 tbsp blueberry purée or juice Mash 1/4 cup blueberries and strain. Add a tiny splash of milk if needed.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
  • In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and cinnamon.
  • In another bowl, beat the eggs with yogurt, oil, and vanilla until smooth. Stir in lemon zest if using.
  • Pour the wet ingredients into the dry ingredients and gently fold until just combined. Toss blueberries in a tablespoon of flour to prevent sinking, then fold them into the batter.
  • Spoon or pipe the batter into the donut pan, filling each cavity about 3/4 full.

Baking

  • Bake for 10–12 minutes, until a toothpick comes out clean.
  • Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.

Glaze and Serve

  • Whisk powdered sugar and blueberry purée until smooth. Add a splash of milk if too thick.
  • Dip each donut top-first into the glaze and return to the rack to set.
  • Serve warm with coffee or wrap for a fall picnic.

Notes

For varied sweetness, adjust powdered sugar in the glaze or add a squeeze of lemon for extra brightness. If you don’t have a donut pan, you can bake the batter as muffins, filling muffin cups 2/3 full and reducing baking time slightly.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 0.5gSodium: 150mgFiber: 1gSugar: 6g
Keyword Bakery-Style Donuts, Blueberry Donuts, Cozy Breakfast, gluten-free donuts, Seasonal Baking
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