Gluten-Free Blueberry Donuts (Dairy-Free)

These soft, tender gluten-free blueberry donuts are coated in an easy blueberry glaze. The perfect sweet snack or dessert for blueberry season (or anytime!). Dairy-free too.

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Delicious Blueberry Donuts

When it’s blueberry season, or simply because you love blueberries, these amazing blueberry cake donuts are a must-make!

Filled with juicy blueberries in a tender donut cake batter, and then coated in a super easy blueberry glaze!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for making these gluten-free glazed blueberry donuts are easily accessible at the local grocery store.
• Easy to Make: Preparing these homemade donuts are easy to make, and while there are a couple of steps involved, anyone can make them!
• Gluten-Free & Dairy-Free: The great thing is that this blueberry donut recipe is 100% gluten-free and dairy-free. This means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients you’ll need for these gluten-free blueberry donuts.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a gluten-free flour blend that is a 1:1 substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend that is made up heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already have xanthan gum, make sure to add it in.
• Sugar: I used white sugar, but cane sugar, light brown sugar or coconut sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
• Sour Cream: I used dairy-free sour cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular sour cream instead.
• Oil: I like using sunflower oil because I always have a bottle of it around. Alternatively, you may also use other types of vegetable oil (such as can canola oil, olive oil, etc.). You may also use melted vegan butter if you prefer.
• Eggs: Eggs are necessary to bind the ingredients together, so make sure you don’t leave them out.
• Vanilla Extract: I like adding a bit of vanilla extract to add a bit of extra flavor, but if you don’t like vanilla, feel free to leave it out.
• Leavening Agents: I used both baking powder and baking soda to help the donut batter rise. If you only have baking soda, you can replace the 1/2 teaspoon baking soda with 1 teaspoon baking powder instead.
• Blueberries: You can use with fresh blueberries or frozen blueberries (if using frozen, toss the frozen blueberries in a bit of gluten-free flour to absorb the liquid).
• Powdered Sugar: Powdered sugar is sugar that has been processed until super fine, and can easily be dissolved to get a smooth glaze. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index).
• Almond Milk: I like using an unsweetened version of my homemade almond milk. However, you can also use another non-dairy milk (such as rice milk, oat milk, cashew milk, coconut milk, etc.). If you are not lactose-intolerant, go ahead and use regular milk instead.
• Lemon Juice: For the best flavor, I recommend using fresh lemon juice. However, if you don’t have access to fresh lemons, bottled lemon juice will work too.

How to Make Gluten-Free Blueberry Donuts:

Combine Wet Ingredients: In a large mixing bowl, mix the sugar and oil until combined. Add the eggs and vanilla extract. Beat until the eggs are lightly foamy on top and the ingredients are well combined. Then add the sour cream. Stir again.

Whisk Dry Ingredients: In a separate bowl, mix the gluten-free 1:1 flour, baking soda, and baking powder.

Dish by Dish Tips/Tricks:

• Use Other Berries: If you wish, you can swap out the blueberries for other types of berries (such as blackberries, raspberries, and strawberries).
• Topping Options: Feel free to use chopped nuts (such as pistachios, walnuts, almonds, macadamia nuts, etc), or even shredded coconut.

Gluten-Free Blueberry Recipes to Make:

• Blueberry Dump Cake (Gluten-Free, Vegan)
• Cottage Cheese Blueberry Muffins (Gluten-Free)
• Lemon Blueberry Cake (Gluten-Free, Dairy-Free)
• Lemon Blueberry Bread (Gluten-Free, Dairy-Free)

Gluten-Free Desserts You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Blueberry Donuts (Dairy-Free)

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• Author: Felicia Lim
• Total Time: 1 hour 10 minutes
• Yield: 18 donuts 1x
• Diet: Gluten Free

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Description

These soft, tender gluten-free blueberry donuts are coated in an easy blueberry glaze. The perfect sweet snack or dessert for blueberry season (or anytime!). Dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

For the Gluten-Free Blueberry Donut Batter:

• 1 1/2 cups gluten-free 1:1 flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
• 3/4 cup granulated sugar
• 1/2 cup dairy-free sour cream
• 1/4 cup sunflower oil
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup blueberries

For the Blueberry Glaze:

• 1/4 cup blueberries
• 2 tablespoons sugar
• 1 cup powdered sugar (more if needed)
• 2 tablespoons unsweetened almond milk (more if needed)
• 1 teaspoon fresh lemon juice (optional, for brightness)

Toppings (Optional):

• Chopped nuts or shredded coconut

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Instructions

1. Preheat and Grease: Preheat the oven to 350F (175C). Grease 3 nonstick donut pans (6 cavities each) lightly with oil or nonstick spray.
2. Combine Wet Ingredients: Mix sugar and oil until combined. Add the eggs and vanilla extract. Beat until the eggs are lightly foamy on top and the ingredients are well combined. Then add the sour cream. Stir again.
3. Whisk Dry Ingredients: In a separate bowl, mix the gluten-free 1:1 flour, baking soda, and baking powder.
4. Combine Wet and Dry Ingredients to Form Batter: Add dry ingredients to the wet and stir gently until just combined. Fold in the blueberries until the blueberries are evenly distributed in the batter (do not overmix – batter should be lumpy).
5. Transfer Batter to Pan: Spoon or pipe the batter into the donut pan, filling each about ¾ full.
6. Bake Until Golden: Bake for 12–15 minutes, or until a toothpick inserted comes out clean and tops are lightly golden. Let cool in the pan 5–10 minutes, then transfer to a wire rack.
7. Cook Blueberries: In a small saucepan, add blueberries and sugar. Cook over low heat until the blueberries soften and the mixture begins to thicken slightly.
8. Blend to Get Puree: Blend the blueberry mixture in food processor to get a blueberry puree.
9. Whisk Powdered Sugar, Milk and Lemon Juice: Whisk together powdered sugar, almond milk, and lemon juice (if using) until smooth.
10. Add Blueberry Puree: Add the blueberry puree and mix well until you get a thick but homogeneous glaze.
11. Glaze Donuts: Once the blueberry donuts are fully cooled, dip the tops of the donuts into the blueberry glaze and place back on the rack (glaze side up).
12. Sprinkle Toppings and Let Set: Sprinkle any toppings (like chopped nuts, shredded coconut), etc on top of the glaze and let the glaze set for 10–15 minutes before serving.

Notes

Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a gluten-free flour blend that is a 1:1 substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend that is made up heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already have xanthan gum, make sure to add it in.

Sugar: I used white sugar, but cane sugar, light brown sugar or coconut sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).

Sour Cream: I used dairy-free sour cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular sour cream instead.

Oil: I like using sunflower oil because I always have a bottle of it around. Alternatively, you may also use other types of vegetable oil (such as can canola oil, olive oil, etc.)

Eggs: Eggs are necessary to bind the ingredients together, so make sure you don’t leave them out.

Vanilla Extract: I like adding a bit of vanilla extract to add a bit of extra flavor, but if you don’t like vanilla, feel free to leave it out.

Leavening Agents: I used both baking powder and baking soda to help the donut batter rise. If you only have baking soda, you can replace the 1/2 teaspoon baking soda with 1 teaspoon baking powder instead.

Blueberries: You can use with fresh blueberries or frozen blueberries (if using frozen, toss the frozen blueberries in a bit of gluten-free flour to absorb the liquid).

Powdered Sugar: Powdered sugar is sugar that has been processed until super fine, and can easily be dissolved to get a smooth glaze. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index).

Almond Milk: I like using an unsweetened version of my homemade almond milk. However, you can also use another non-dairy milk (such as rice milk, oat milk, cashew milk, coconut milk, etc.). If you are not lactose-intolerant, go ahead and use regular milk instead.

Lemon Juice: For the best flavor, I recommend using fresh lemon juice. However, if you don’t have access to fresh lemons, bottled lemon juice will work too.

• Prep Time: 15 mins
• Assembly & Cooling Time: 40 mins
• Cook Time: 15 mins
• Category: Desserts
• Method: Baking