Lemon Blueberry Donuts, GF

By MaryEllen

I used Wild Blueberries in these doughnuts so they are like the little bits of blueberries in the donut shop donuts, only these are real! Wild blueberries also boast twice the antioxidants of regular blueberries (and even more still than the fake blueberry flecks in store-bought donuts)! I’m sure in a pinch, regular blueberries would still make a great doughnut, though.

Ingredients

• 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 (Lemon is WAY better!)
• 1 1/3 cups (180 grams) gfJules Gluten Free All Purpose Flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher 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)
• Cinnamon-Sugar Coating
• 1/4 cup (1/2 stick) unsalted butter, melted
• 3 Tablespoons granulated sugar
• 2 teaspoons cinnamon
• Lemon Glaze
• 2 teaspoon lemon juice
• 6 Tablespoons sifted confectioner’s sugar
• 2 teaspoon lemon zest (optional)

Details

Servings 6
Preparation time 15mins
Cooking time 25mins
Adapted from gfjules.com

Preparation

Step 1

Preheat the oven to 425°F degrees.

Butter a doughnut pan with six doughnut molds, 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. 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 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 the prepared doughnut pan, filling only up to the rim. Smooth batter with a wet spatula.

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.

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, a ½ teaspoon at a 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.
Notes

The recipe is easily doubled and can be baked as muffins or mini-muffins instead.

Cook's notes:
I have doubled the ingredients for the glaze. The original was nowhere near enough to cover 6 donuts.
I used fresh regular blueberries and these were delicious. Melt in your mouth delicious!