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.
Notes
Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Unfrosted donuts can be frozen for up to 2-3 months.
