Gluten Free Lemon Blueberry Donuts
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 donuts
- ½ cup Wild Blueberries (fresh or frozen)
- ½ cup buttermilk (or 1 teaspoon lemon juice + any milk to equal ½ cup)
- 1 teaspoon pure lemon or vanilla extract
- 1 1/3 cups (180 grams) gfJules Gluten Free All Purpose Flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda and salt
- 2 tablespoons (1 ounce) butter or vegan butter, at room temperature
- 2 Tablespoons vegetable, safflower, sunflower or non-GMO canola oil
- 6 Tablespoons granulated sugar
- 1 large egg (or 1 ½ Tablespoons mashed banana + 2 Tablespoons applesauce)
- 1/4 cup (1/2 stick) unsalted butter, melted
- 3 Tablespoons granulated sugar
- 2 teaspoons cinnamon
- 1 teaspoon lemon juice
- 3 Tablespoons sifted confectioner’s sugar
- 1 teaspoon lemon zest (optional)
- Preheat the oven to 425°F degrees.
- Butter a doughnut pan with six doughnut moulds, or lightly grease them with nonstick spray.
- If using frozen Wild Blueberries, rinse in cold water until the water goes from purple to very light. Consequently, arrange the berries between layers of paper towels to drain and dry.
- Measure out buttermilk or other milk and lemon juice and add lemon extract or vanilla extract.
- In a small bowl, whisk together the gfJules Flour, baking powder, baking soda and salt.
- In a large mixing bowl, beat butter, oil and sugar on high speed until light and fluffy.
- Add egg and also whip to integrate.
- Slowly stir in the gluten free flour mixture and buttermilk, alternating and mixing only until smooth – do not overmix once gluten free flour is added.
- Gently fold in thawed Wild Blueberries.
- Spoon the batter into prepared doughnut pan, filling only up to the rim. Smooth batter with a wet spatula.
- Then, Bake for 10 minutes; doughnuts are done with a toothpick inserted in the middle
- comes out clean. Remove from the oven, and let them cool in pan on a wire rack for about 5 minutes before removing.
- To dip in cinnamon and sugar, melt the butter and set aside in a bowl at least as wide as the doughnuts.
- Combine the sugar and cinnamon in a separate bowl.
- After that, remove each doughnut from the pan, dip both sides of the doughnuts in the melted butter, then sprinkle cinnamon-sugar mixture on both sides. Return to finish cooling on a wire rack, or serve warm.
- To serve with lemon glaze, whisk together lemon juice, confectioner’s sugar and zest, if using. If the glaze is too thin, whisk in more confectioner’s sugar by the teaspoon; if it’s too thick, whisk in more lemon juice or milk of choice, ½ teaspoon at at time.
- Transfer glaze to a small bowl at least as wide as the doughnuts. Dredge each doughnut through the glaze in the bowl or drizzle on top; make additional glaze if needed.
Recipe is easily doubled and can be baked as muffins or mini-muffins instead.