Lemon Blueberry Glazed Donuts

by Eve Horbol

Citrusy. Fruity. Lovely! 🍋🫐

Ingredients 

Donuts

  • 1 cup gluten-free flour
  • 1/3 cup almond flour
  • 1/3 cup almond milk
  • 1/3 cup sugar
  • 1/4 cup coconut oil, melted
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 1/2 cup fresh or frozen blueberries
  • Zest of 1 lemon
  • Juice of 1/2 lemon

Glaze

Instructions

Donuts

  1. Preheat your oven to 350°F (175°C). Lightly grease a donut pan with cooking spray or coconut oil.
  2. In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, and lemon zest.
  3. In a separate bowl, whisk together the almond milk, sugar, melted coconut oil, egg, vanilla extract, and lemon juice until well combined.
  4. Gently fold in the blueberries to the batter.
  5. Using a spoon or a piping bag, fill each donut cavity in the pan about two-thirds full.
  6. Bake in the preheated oven for 10–12 minutes, or until a toothpick inserted into a donut comes out clean and the edges are lightly golden.
  7. Let the donuts cool in the pan for about 5 minutes, then carefully remove them and let them cool completely on a wire rack.

Glaze

  1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the lemon juice quantity to achieve your desired glaze consistency.
  2. Dip each donut into the glaze or drizzle the glaze over the donuts. Allow the glaze to set before serving.

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