Blueberry Lemon donuts 2.0

Hello friends!
Happy Good Friday!

Today I am linking up with Farrah from Fairyburger and  Annmarie from the Fit Foodie Mama for a recipe revamp themed week!

Spring is in full swing here in Texas! You can tell because everything is covered in a layer of pollen!

A few days ago I was craving a yummy treat I made last year, and I really wanted one again! This time I decided to revamp the recipe and make it dairy free!

If you are good with eating dairy, you can see the previous recipe here!




  • 1 cup + 1 TBSP gluten free flour
  • 1 teaspoon aluminum free baking powder
  • ¼ teaspoon Himalayan salt
  • 1 large egg
  • ⅓ cup almond milk
  • ⅓ cup raw sugar
  • 2 tablespoons coconut oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 wild blueberries (the smaller the better)

Lemon Glaze:

  • 1 C organic powdered sugar, sifted
  • 2 to 3 Tbsp fresh lemon juice

Blueberry Glaze

  • 2 Tbsp lemon glaze
  • 1/4 cup blueberries



  1. Preheat the oven to 350* F. Coat a large donut pan. (Reapply oil after each batch)
  2. In a large bowl, sift together 1 1/2 c gluten free flour, baking powder & salt then set aside.
  3. In a medium bowl, whisk together the, milk, sugar, eggs, lemon juice, vanilla, and oil.
  4. In a small bowl add the remaining flour and the blueberries.  Gently coat all the blueberries.
  5. Make a hole in the dry ingredients and add in the wet ingredients. Mix till 7/8 incorporated.  Gently fold the blueberries into the mixture, make sure not to over mix!!
  6. Pour mixture into a large zip top bag, then zip close. Snip off one corner large enough for a blueberry to fit though.
  7. Fill each donut mold about 2/3 full.
  8. Bake 10-12 min, or until lightly golden and spongy.
  9. After removing donuts from the oven, let them sit in the pan for several minutes, then place each one on a cooling rack.
  10. While the donuts bake, make the lemon & blueberry icing.
  11. Lemon icing- Mix together the sifted powdered sugar and lemon juice. Add more juice if the icing is too stiff.
  12. Blueberry icing- add 1-2 Tbsp of the lemon icing and 1/4 cup blueberries to a blender, mix well. Take the blueberry mixture and strain the blueberry skins out over a med size bowl.
  13. After donuts have cooled about 15 min, drizzle one or both types of icing on each donut.
  14. Enjoy!!

I had some help with the icing this time 😉

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂
  • Join us next week for some new recipes.

May you be filled with joy and health!


33 thoughts on “Blueberry Lemon donuts 2.0

  1. chrissytherd

    Those donuts look incredible! We just made fairly similar ones recently that were raspberry lemonade style. SO yummy. Can’t wait to try this recipe.

  2. Renée

    these look SOOOO delicious. I have never ever made donuts. but I love donuts! so maybe it’s a good thing right now that I do not have a donut pan. (*makes note to buy donut pan accidentally)


    Oh my! These look so delicious! I think my entire family will LOVE this recipe!!

  4. Pingback: Best of 2018 recipes! | chocolate runner girl

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