Imagine biting into a soft, fluffy donut bursting with juicy blueberries, without worrying about gluten - sounds like a dream, right? These gluten-free baked blueberry donuts are about to revolutionize your breakfast and snack game! Packed with fresh berries and made with simple, wholesome ingredients, these donuts prove that dietary restrictions never mean compromising on taste or texture. Get ready to transform your kitchen into a bakery that even gluten-lovers will envy!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 donuts
Ingredients
- 1 cup gluten-free flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a donut pan with non-stick cooking spray or lightly brush it with melted butter to prevent the donuts from sticking.
- In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well mixed and free of lumps.
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter until fully combined. Ensure that the melted butter is not too hot to avoid cooking the eggs.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix. The batter should be thick and slightly lumpy.
- Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter without breaking them apart.
- Using a piping bag or a zip-top bag with a corner snipped off, fill each cavity of the donut pan about 2/3 full with the batter. This will allow room for the donuts to rise without overflowing.
- Place the donut pan in the preheated oven and bake for 15-20 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the pan from the oven and allow the donuts to cool in the pan for about 5 minutes. Then, gently transfer the donuts to a wire rack to cool completely.
- For added flavor, you can dust the cooled donuts with powdered sugar or drizzle them with a simple glaze made from powdered sugar and a little milk, if desired.
- Enjoy your delicious gluten-free baked blueberry donuts as a delightful breakfast or snack!
Tips
- Use room temperature ingredients to ensure smooth mixing and even baking.
- Don't overmix the batter - lumpy is good! Overmixing can lead to tough donuts.
- Toss blueberries in a little gluten-free flour before adding to the batter to prevent them from sinking.
- Check donuts early - gluten-free baked goods can dry out quickly if overbaked.
- For extra moisture, consider adding a tablespoon of Greek yogurt to the wet ingredients.
- Invest in a good quality non-stick donut pan for perfect shapes every time.
- Let donuts cool completely before adding any powdered sugar or glaze to prevent sogginess.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: g
Cholesterol: 45mg
