Soft Moist Gluten-Free Blueberry Donuts are a delightful and accessible baked treat, perfect for those seeking a healthier or gluten-free option without sacrificing flavor or texture. This recipe offers a simple way to enjoy homemade donuts that are wonderfully soft and bursting with juicy blueberries, making them an ideal breakfast, snack, or dessert.
Key Ingredients for Soft Moist Gluten-Free Blueberry Donuts:
- 1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum, or add ½ teaspoon if it doesn’t)
- ¾ cup granulated sugar (or coconut sugar for a refined sugar-free option)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional, but recommended for warmth)
- 2 large eggs, at room temperature
- ½ cup milk (dairy or non-dairy, such as almond or oat milk)
- ⅓ cup melted unsalted butter or coconut oil, slightly cooled
- 1 teaspoon pure vanilla extract
- ¾ cup fresh or frozen blueberries (if using frozen, do not thaw)
- For the Glaze (optional):
- 1 cup powdered sugar (or confectioners’ sugar)
- 2-3 tablespoons milk (dairy or non-dairy)
- ½ teaspoon pure vanilla extract
How to Make Soft Moist Gluten-Free Blueberry Donuts:
Whip up these incredibly easy and satisfying Soft Moist Gluten-Free Blueberry Donuts in under 30 minutes, with just 15 minutes of active prep time! You’ll be amazed at how light, fluffy, and bursting with berry goodness these homemade treats are. Their simplicity means you can enjoy a delicious, comforting donut experience any time of day.
Step-by-Step Instructions:
- Preheat Oven and Prepare Donut Pan: Preheat your oven to 350°F (175°C). Generously grease a standard 6-cavity donut pan with butter or non-stick cooking spray, or use silicone donut molds. If you don’t have a donut pan, you can use a muffin tin and adjust baking time.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, baking powder, baking soda, salt, and cinnamon (if using). Ensure all the dry ingredients are thoroughly combined to distribute the leavening agents evenly. This step is crucial for achieving a good rise.
- Combine Wet Ingredients: In a separate medium bowl, beat the two large eggs until lightly frothy. Add the milk, melted butter or coconut oil, and vanilla extract to the beaten eggs. Whisk these wet ingredients together until they are well combined and smooth.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a whisk, gently mix until just combined. Be careful not to overmix the batter, as this can lead to tough donuts. A few small lumps are perfectly fine.
- Gently Fold in Blueberries: If you are using fresh blueberries, gently fold them into the batter. If you are using frozen blueberries, do not thaw them before adding. This prevents them from bleeding too much into the batter. Stir just enough to distribute the blueberries evenly throughout the dough.
- Fill Donut Pan: Spoon or pipe the batter evenly into the prepared donut cavities, filling each about two-thirds to three-quarters full. Using a piping bag or a large zip-top bag with the corner snipped off makes this step much cleaner and easier.
- Bake the Donuts: Place the donut pan in the preheated oven. Bake for 15-18 minutes, or until a toothpick inserted into the center of a donut comes out clean. The exact baking time will depend on your oven and the size of your donut cavities.
- Cool the Donuts: Once baked, carefully remove the donut pan from the oven. Let the donuts cool in the pan for about 5-10 minutes before gently inverting them onto a wire cooling rack to cool completely. Allowing them to cool in the pan for a few minutes helps them release more easily.
- Prepare the Glaze (Optional): While the donuts are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth and drizzly. If the glaze is too thick, add more milk, a teaspoon at a time, until you reach your desired consistency. If it’s too thin, add a little more powdered sugar.
- Glaze the Donuts: Once the donuts are completely cool, dip the tops of each donut into the prepared glaze, or drizzle the glaze over them using a spoon. Let the glaze set for a few minutes before serving.
Why You’ll Love This Soft Moist Gluten-Free Blueberry Donuts:
Prepare to fall head over heels for these Soft Moist Gluten-Free Blueberry Donuts. Their incredibly tender crumb and delightful burst of fresh blueberries make every bite a moment of pure bliss. Unlike many gluten-free baked goods that can be dry or crumbly, these donuts boast a wonderfully soft and moist texture that rivals traditional flour donuts. Plus, making them at home is impressively budget-friendly, saving you money compared to store-bought or bakery alternatives, and you can control every ingredient. The optional simple vanilla glaze adds a touch of sweetness and a beautiful finish, elevating these donuts from simple to simply irresistible!
You’ll adore how easy these are to whip up, making a delightful treat accessible even on busy mornings. Think of them as your secret weapon against late-night cravings or your go-to for a special weekend brunch that feels indulgent without being overwhelming. Compared to the often-dense texture of some gluten-free muffins, these donuts offer a cloud-like lightness that’s truly satisfying. So, why wait? Gather your ingredients and experience the joy of baking these perfect Soft Moist Gluten-Free Blueberry Donuts today – your taste buds will thank you!
Storing and Reheating Tips:
- Storage: Store leftover Soft Moist Gluten-Free Blueberry Donuts in an airtight container at room temperature for up to 2 days. For longer storage, place them in a single layer on a baking sheet lined with parchment paper, then wrap tightly with plastic wrap and aluminum foil. Store in the refrigerator for up to 4 days.
- Freezing:
- Unfrosted Donuts: Allow donuts to cool completely. Place cooled donuts on a baking sheet in a single layer and freeze until solid, about 1-2 hours. Once frozen, transfer them to a freezer-safe bag or airtight container. They will keep well in the freezer for up to 2-3 months.
- Frosted Donuts: It’s best to freeze unfrosted donuts and frost them after thawing for the best quality.
- Reheating:
- At Room Temperature: For unfrosted donuts, allow them to thaw at room temperature for about 30 minutes. If frosted, thaw them in the refrigerator to prevent the frosting from melting.
- Gentle Warming: For a slightly warm donut, place an unfrosted donut on a plate and microwave on 50% power for 10-15 seconds. Be very cautious as gluten-free items can become tough if overheated. Do not microwave frosted donuts.
Final Thoughts:
These Soft Moist Gluten-Free Blueberry Donuts are a testament to how delicious gluten-free baking can be, proving you don’t need to compromise on taste or texture. Give this recipe a try and discover your new favorite homemade donut, perfect for any occasion!
Soft Moist Gluten-Free Blueberry Donuts
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Generously grease a standard 6-cavity donut pan with butter or non-stick cooking spray, or use silicone donut molds. If you don’t have a donut pan, you can use a muffin tin and adjust baking time.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, baking powder, baking soda, salt, and cinnamon (if using). Ensure all the dry ingredients are thoroughly combined to distribute the leavening agents evenly. This step is crucial for achieving a good rise.1 ½ cups gluten-free all-purpose flour blend, ¾ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon ground cinnamon
- In a separate medium bowl, beat the two large eggs until lightly frothy. Add the milk, melted butter or coconut oil, and vanilla extract to the beaten eggs. Whisk these wet ingredients together until they are well combined and smooth.2 large eggs, ½ cup milk, ⅓ cup melted unsalted butter or coconut oil, 1 teaspoon pure vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a whisk, gently mix until just combined. Be careful not to overmix the batter, as this can lead to tough donuts. A few small lumps are perfectly fine.
- If you are using fresh blueberries, gently fold them into the batter. If you are using frozen blueberries, do not thaw them before adding. This prevents them from bleeding too much into the batter. Stir just enough to distribute the blueberries evenly throughout the dough.¾ cup fresh or frozen blueberries
- Spoon or pipe the batter evenly into the prepared donut cavities, filling each about two-thirds to three-quarters full. Using a piping bag or a large zip-top bag with the corner snipped off makes this step much cleaner and easier.
- Place the donut pan in the preheated oven. Bake for 15-18 minutes, or until a toothpick inserted into the center of a donut comes out clean. The exact baking time will depend on your oven and the size of your donut cavities.
- Once baked, carefully remove the donut pan from the oven. Let the donuts cool in the pan for about 5-10 minutes before gently inverting them onto a wire cooling rack to cool completely. Allowing them to cool in the pan for a few minutes helps them release more easily.
- While the donuts are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth and drizzly. If the glaze is too thick, add more milk, a teaspoon at a time, until you reach your desired consistency. If it’s too thin, add a little more powdered sugar.1 cup powdered sugar, 2-3 tablespoons milk, ½ teaspoon pure vanilla extract
- Once the donuts are completely cool, dip the tops of each donut into the prepared glaze, or drizzle the glaze over them using a spoon. Let the glaze set for a few minutes before serving.