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!
In a large bowl, whisk together the flour, baking powder and salt. Add in the lemon zest and whisk into your dry ingredients.
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.
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.
The donuts should spring back when pressed. Let them cool in the doughnut pan for a few minutes. Carefully remove from pan.
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.
Adapted from Mom Advice