These flavorful Baked Blueberry Lemon Donuts are perfect for Sunday brunch, breakfast or dessert! They’re baked in the oven and ready in 10 minutes. No fryer or oil needed here! Not to mention, they’re also gluten free and dairy free!
Baked Donuts Without Yeast or Oil!
I used to think the only way to make donuts was in a fryer and with a bunch of oil that would splash everywhere. Not only did I think donuts were unhealthy but also a pain to make homemade. Well I proved myself wrong with this recipe! These Baked Blueberry Lemon Donuts are so easy to make and don’t require any special tools besides a donut pan.
Blueberries and lemons are easily in my top five favorite flavor combos. The sweetness from the blueberries mixed with the sharp citrus lemon is an unbeatable and irresistible combination.
These yummy blueberry donuts are also dipped in a lemon and blueberry glaze and sprinkled with crushed freeze dried blueberries. They make the perfect bunch, breakfast or dessert that the whole family will enjoy. Don’t be surprised if they’re gone within minutes!
What ingredients do you need for Baked Blueberry Lemon Donuts?
There isn’t too much to these blueberry lemon donuts. You don’t need any special kitchen tools besides the donut pan. This is the non-stick silicone donut pan I use.
Wet Ingredients
- 2 eggs, room temp
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup almond milk, room temp
- 1 tbsp coconut oil, melted and cooled
Dry Ingredients
- 1 1/2 cup gluten free flour (I use 1 to 1)
- 3 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Mix Ins
- Zest from one lemon, about 2 tsp
- 1/3 cup freeze dried whole blueberries (14 g), crushed
Glaze
- 1 cup powdered sugar
- 1/2 of a lemon juice (about 1 tbsp)
- Crushed freeze dried blueberries
Steps for making healthy baked donuts
Step 1: Combine the eggs, maple syrup, vanilla, almond milk and coconut oil. Make sure the eggs are room temperature so they mix well with the coconut oil.
Step 2: In a separate bowl, mix the gluten free flour, baking powder, baking soda, and salt.
Step 3: Fold in the fresh lemon zest and crushed freeze dried blueberries. Don’t overmix this part, just mix until combined!
Step 4: Spoon the batter into a ziploc bag and cut off the corner. Pipe the batter into the donut pan. Alternatively, you can carefully spoon the batter into the donut pan. Fill so they are about ¾ full. I have this donut pan from Amazon and it works great!
Step 5: Bake for 10 minutes at 350°F, until the edges are slightly browned. Let them rest for 5 minutes before transferring to a cooling rack. Cool completely before icing.
Step 6: To make the glaze, mix the powdered sugar, lemon juice and crushed freeze dried blueberries together. Depending on how thick or thin you want the glaze, add more or less lemon juice.
Step 7: Once the donuts are cooled, dip or spread the glaze over the donuts. Sprinkle with crushed freeze dried blueberries if desired. These donuts are best enjoyed the same day you glaze them. Enjoy!
Where do you find freeze dried blueberries?
If you don’t own a freeze dryer, like most of us don’t, you should be able to find them in your grocery store. I went to my local Target store and picked up these freeze dried blueberries under the dried fruit section.
Tips for making blueberry lemon donuts
- Crush the Blueberries: The freeze dried blueberries come as whole blueberries so you’ll need to crush them to use in the recipe. I suggest putting the whole blueberries in a ziploc bag and rolling over them with a rolling pin.
- Use Room Temperature Wet Ingredients: You can warm up your eggs by letting them sit out on the counter or put them in warm water for a couple of minutes. You will get coconut oil clumps in your batter if the ingredients are cold.
- Don’t Overfill: I suggest filling the donut pan about ¾ full so the rising of the dough does not cover the middle whole. This recipe yields about 6 donuts, sometimes 7 depending on your pan.
- Eat them the same day you frost them: These donuts can be made ahead of time but don’t put the glaze on until the day. This will prevent the donuts from getting soggy.
Tips for making the glaze
One thing I love about this recipe is the lemon flavor! Blueberries and lemons are one of my all-time favorite flavor combinations. This glaze really brings that out. You make the glaze by mixing powdered sugar with fresh juice from a lemon and crushed freeze dried blueberries. You can customize the consistency by either adding more lemon juice for thinner glaze or more powdered sugar for thicker glaze.
How to store gluten free baked donuts
These baked blueberry lemon donuts are best enjoyed the same day but they can also be kept on the counter for up to 2 days. If you store them on the counter, keep them in a vented container or loosely covered with tin foil or cling wrap. If covered tightly, the glaze will cause the donuts to get wet and moist. Alternatively, you can store them in the refrigerator for up to 5 days.
More blueberry dessert recipes:
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Baked Blueberry Lemon Donuts (Gluten Free, Dairy Free)
Ingredients
Wet Ingredients
- 2 eggs, room temp
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup almond milk, room temp
- 1 tbsp coconut oil, melted and cooled
Dry Ingredients
- 1-1/2 cup gluten free flour (I used Bob's Red Mill Gluten Free 1-to-1 Flour)
- 3 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/3 cup freeze dried whole blueberries (14g), crushed
- zest from 1 lemon (about 2 tsp)
Glaze
- 1 cup powdered sugar
- juice from 1/2 lemon (about 2 tbsp)
- 1 tbsp freeze dried blueberries, crushed
Instructions
- Preheat the oven to 350°F and grease a standard sized silicone donut pan.
- In a medium bowl, whisk to combine the room temperature eggs, maple syrup, vanilla, almond milk and coconut oil.
- In a separate bowl, mix to combine the gluten free flour, baking powder, baking soda and salt. Pour the wet ingredients into the dry and mix until combined.
- Fold in the lemon zest and crushed freeze dried blueberries. Just until combined, don’t overmix.
- Spoon the donut batter into a ziploc bag and cut off the corner to pipe the batter into the donut pan. Alternatively, you can carefully spoon the batter into the donut pan. Fill so they are about 3/4 full.
- Bake for 10 minutes until the edges get slightly browned. Let them rest in the pan for 5 minutes before transferring to a cooling rack. Cool completely before icing.
- Meanwhile, make the blueberry lemon glaze. Mix the powdered sugar, lemon juice, and crushed freeze dried blueberries (reserve some for sprinkling on top). You can add more lemon juice if you want a runnier glaze or add more powdered sugar for a thicker glaze.
- Once donuts are cooled, dip the donuts into the glaze and sprinkle with crushed freeze dried blueberries. Enjoy!
Notes
- The glazed donuts are best if eaten the first day. If making ahead, wait to add the glaze until the day you plan on eating them to prevent them from getting soggy.
Nutrition
