Gluten Free Lemon Blueberry Doughnuts

Gluten Free Lemon Blueberry Donuts

Ingredients

Gluten Free Lemon Blueberry Donuts

• ½ cup Wild Blueberries (fresh or frozen) or other berries (roll in gfJules Flour if berries are extra juicy)
• ½ cup buttermilk or 1 teaspoon lemon juice + any milk to equal ½ cup
• 1 teaspoon pure lemon or vanilla extract
• 1 1/3 cups (180 grams) gfJules Gluten Free All Purpose Flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• 2 tablespoons (1 ounce) butter or vegan butter, at room temperature
• 2 Tablespoons mild oil like avocado safflower, sunflower or non-GMO canola oil
• 6 Tablespoons granulated sugar or sugar sub
• 1 large egg (OR substitute like 1 ½ Tablespoons mashed banana + 2 Tablespoons applesauce OR aquafaba)

Cinnamon-Sugar Coating

• 1/4 cup (1/2 stick) unsalted butter, melted
• 3 Tablespoons granulated sugar
• 2 teaspoons cinnamon

Lemon Glaze

• 1 teaspoon lemon juice
• 3 Tablespoons sifted confectioner’s sugar
• 1 teaspoon lemon zest (optional)

Instructions

• Preheat the oven to 425°F degrees.
• Butter a doughnut pan with six doughnut moulds, or lightly grease them with nonstick spray.
• If using frozen Wild Blueberries, rinse in cold water until the water goes from purple to very light. Arrange the berries between layers of paper towels to drain and dry.
• Measure out buttermilk or other milk and lemon juice and add lemon extract or vanilla extract.
• In a small bowl, whisk together the gfJules Flour, baking powder, baking soda and salt.
• In a large mixing bowl, beat butter, oil and sugar on high speed until light and fluffy.
• Add egg and whip to integrate.
• Slowly stir in the gluten free flour mixture and buttermilk, alternating and mixing only until smooth – do not overmix once gluten free flour is added.
• Gently fold in thawed Wild Blueberries.
• Spoon the batter into prepared doughnut pan, filling only up to the rim. Smooth batter with a wet spatula.
• Bake for 10 minutes; doughnuts are done with a toothpick inserted in the middle comes out clean. Remove from the oven, and let them cool in pan on a wire rack for about 5 minutes before removing.
• To dip in cinnamon and sugar, melt the butter and set aside in a bowl at least as wide as the doughnuts.
• Combine the sugar and cinnamon in a separate bowl.Remove each doughnut from the pan, dip both sides of the doughnuts in the melted butter, then sprinkle cinnamon-sugar mixture on both sides. Return to finish cooling on a wire rack, or serve warm.
• To serve with lemon glaze, whisk together lemon juice, confectioner’s sugar and zest, if using. If the glaze is too thin, whisk in more confectioner’s sugar by the teaspoon; if it’s too thick, whisk in more lemon juice or milk of choice, ½ teaspoon at at time.
• Transfer glaze to a small bowl at least as wide as the doughnuts. Dredge each doughnut through the glaze in the bowl or drizzle on top; make additional glaze if needed.