Baked Gluten Free Lemon Blueberry Doughnuts
If you are a doughnut lover but don't want all of the extra calories and sugar, give these Baked Gluten Free Lemon Blueberry Doughnuts a try. With a little bit of citrus paired with plump & juicy blueberries - these are perfect for breakfast or dessert!
Ingredients
- 2 c. oat flour
- 1/3 c. honey
- 2 tsp. baking powder
- 1 tsp. salt
- 2 lemon zested & juiced, 1 tbsp. juice reserved
- 3/4 c. milk of choice I used almond
- 2 eggs lightly beaten
- 2 tbsp. butter
- 1 tsp. vanilla bean paste
- 1/2 c. blueberries
Lemon Blueberry Glaze
- 1 1/2 c. powdered sugar
- 1 tbsp. milk
- 1 tbsp. lemon juice from the lemon you zested & juiced
- 1/2 tsp. vanilla bean paste
Instructions
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In a large bowl, whisk together the flour, baking powder and salt. Add in the lemon zest and whisk into your dry ingredients.
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Pour in the honey, milk, eggs, butter and vanilla bean paste. Gently mix the ingredients together. Be careful not to over-mix the batter. Carefully fold in the blueberries.
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Lightly grease a doughnut pan with non-stick cooking spray. Spoon the batter into the pan, filling each one 1/3 full. Bake the doughnuts at 400 F for 8-9 minutes.
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The donuts should spring back when pressed. Let them cool in the doughnut pan for a few minutes. Carefully remove from pan.
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Dip one side of each doughnut in the glaze. Set the doughnuts on top of a cooling rack with a baking sheet underneath. Allow the glaze on the doughnuts to dry and serve immediately.
For the glaze
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In a medium-sized bowl, add the powdered sugar, lemon juice, milk and vanilla bean paste. Whisk to combine. If the glaze is too thick, add additional lemon juice or milk, 1/2 teaspoon at a time until desired consistency is reached.
Recipe Notes
Adapted from Mom Advice