Gluten-Free Baked Blueberry Donuts with Almond Flour
Light and fluffy baked donuts made with a blend of sorghum, almond, and tapioca flours, studded with juicy frozen blueberries and topped with a simple powdered sugar glaze. These naturally gluten-free treats offer a tender crumb and bright berry flavor, perfect for breakfast or an afternoon snack. The combination of wild and freeze-dried blueberries creates bursts of intense flavor throughout each bite.
Ingredients
- ½ cup sorghum flour
- 1 cup almond flour/meal
- ½ cup tapioca flour
- 1 cup sucanatcoconut sugar1:1natural
works well
- ½ teaspoon ground cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 eggs, room temperature
- ½ cup unsweetened almond milk
- 1 tablespoon lemon juice
- ¼ cup coconut oil, melted, cooled
- 1 cup frozen wild blueberries
- ½ cup freeze dried blueberries
- 1 cup powdered sugar
- 2 tablespoons unsweetened almond milk, for glaze
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit and spray donut pan with cooking spray
- 2
Whisk almond milk and lemon juice together in small bowl and set aside for 10 minutes
- 3
Whisk together flours, sucanat, cinnamon, baking soda, and salt in large bowl
- 4
Whisk eggs, coconut oil, and almond milk mixture in medium bowl
- 5
Add liquid mixture to flour mixture and whisk until combined
- 6
Fold in frozen blueberries
- 7
Spoon batter into donut cavities, filling 3/4 full
- 8
Bake for 18 to 20 minutes until golden brown and toothpick comes out clean
- 9
Cool in pan for 2 to 3 minutes, then turn out onto cooling rack
- 10
Mix powdered sugar and almond milk for glaze and drizzle over cooled donuts
- 11
Crush freeze-dried blueberries and sprinkle on top if desired
Tips
Use two donut pans if available to bake all donuts at once for even results.
Let the almond milk and lemon juice mixture sit the full 10 minutes to properly activate and create buttermilk substitute.
Don't overfill the donut cavities - 3/4 full prevents overflow while ensuring proper shape.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Donuts can be made 1 day ahead and glazed before serving
Best served at room temperature within a few hours of glazing
Common Mistakes
Don't overmix batter to avoid tough donuts
Ensure coconut oil is cooled to prevent melting other ingredients
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular flour instead of gluten-free flours?
No, this recipe is specifically designed for gluten-free flours. The ratios and textures will not work with wheat flour.
What if I don't have a donut pan?
You can bake these as muffins in a standard muffin tin, though they won't have the classic donut shape.
How long do these donuts keep?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week for best quality.