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Gluten-Free Blueberry Glazed Donuts

Soft, tender, bakery-style Gluten-Free Blueberry Donuts loaded with fresh berries and topped with a sweet, crackly vanilla glaze. Baked, not fried, and easy to make in 30 minutes!
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Cooling & Glazing Time 20 minutes
Total Time 29 minutes
Servings: 6 donuts
Course: Breakfast, Dessert, Snack
Cuisine: American, Baking
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Donut Batter
  • 1 1/2 cups Gluten-Free 1-to-1 Baking Flour Must contain xanthan gum
  • 1/2 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg Optional, but recommended for bakery flavor
  • 1 large egg Room temperature
  • 1/2 cup buttermilk Room temperature
  • 3 tbsp unsalted butter Melted (or use neutral oil)
  • 1 tsp pure vanilla extract
  • 3/4 cup blueberries Fresh or frozen (do not thaw)
Vanilla Glaze
  • 1 1/2 cups powdered sugar Sifted
  • 2-3 tbsp milk
  • 1/2 tsp pure vanilla extract

Equipment

  • Standard 6-Cavity Donut Pan
  • Piping Bag or Ziplock Bag
  • Mixing bowls
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Liberally spray a 6-cavity donut pan with non-stick baking spray.
  2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and nutmeg.
  3. In a separate bowl, whisk together the room temperature egg, buttermilk, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula just until combined. Let the batter rest for 10 minutes.
  5. Toss the blueberries in 1 teaspoon of gluten-free flour, then gently and quickly fold them into the rested batter.
  6. Transfer the batter to a piping bag (or a large ziplock bag with the corner snipped) and pipe the batter into the donut pan, filling each cavity about 3/4 full.
  7. Bake for 12-14 minutes until the edges are lightly golden and the donuts spring back to the touch.
  8. Let cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.
  9. To make the glaze, whisk the powdered sugar, milk, and vanilla extract until smooth and thick but pourable. Dip the top of each cooled donut into the glaze and let set on the wire rack.

Notes

To make dairy-free: Substitute buttermilk with dairy-free milk mixed with 1/2 tbsp of vinegar. Use neutral oil instead of butter, and dairy-free milk for the glaze. Unglazed donuts can be frozen for up to 2 months.