Gluten-Free Blueberry-Lemon Doughnuts

These yummy blueberry-lemon doughnuts use a blend of gluten-free flours making them a perfect treat for anyone with gluten intolerance or sensitivity.

Gluten-Free Blueberry-Lemon Doughnuts
Prep Time:
25 mins
Additional Time:
20 mins
Total Time:
45 mins
9 servings


  • 2 teaspoons canola oil

  • 2 teaspoons gluten-free all-purpose flour

  • ½ cup almond flour

  • ½ cup gluten-free oat flour

  • ½ cup gluten-free all-purpose flour

  • ¼ cup granulated sugar (see Tip)

  • 2 tablespoons vanilla-flavor whey protein powder

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • ¼ cup plain low-fat yogurt

  • ¼ cup unsweetened almond milk

  • 2 eggs

  • 1 tablespoon finely shredded lemon peel

  • 1 tablespoon canola oil

  • ½ teaspoon vanilla

  • 54 fresh blueberries (1/2 cup)

  • 1 teaspoon powdered sugar (see Tip)


  1. Preheat oven to 325 degrees F. In a small bowl stir together the 2 teaspoons canola oil and the 2 teaspoons gluten-free all-purpose flour. Coat the six cups of a 3 1/2-inch doughnut pan with some of the oil-flour mixture; set aside.

  2. In a medium bowl stir together the almond flour, gluten-free oat flour, the 1/2 cup gluten-free all-purpose flour, the granulated sugar, whey protein powder, baking powder, baking soda, and salt.

  3. In a large bowl whisk together yogurt, almond milk, eggs, lemon peel, the 1 tablespoon oil, and the vanilla until well mixed.

  4. Add the flour mixture to the yogurt mixture; whisk until well mixed.

  5. Spoon two-thirds of the mixture into prepared cups in doughnut pan, using about 1/4 cup of the batter for each cup; spread batter evenly. Arrange six blueberries in the batter for each doughnut (see Tip). Bake about 15 minutes or until doughnuts spring back when lightly touched. Cool in pan on a wire rack for 5 minutes. Using a thin metal spatula or table knife, loosen edges of doughnuts. Invert pan and tap on counter to release the doughnuts.

  6. Thoroughly wash and dry the doughnut pan. Coat three of the cups with the remaining oil-flour mixture. Fill these cups with the remaining batter and the remaining blueberries. Bake, cool, and remove as directed in Step 5. Serve warm or cool. Before serving, sift powdered sugar over doughnuts.


Tips: If using a sugar substitute, we recommend Splenda(R) Sugar Blend, C&H(R) Light, or Truvia(R) Baking Blend. Follow package directions to use product amount equivalent to 1/4 cup granulated sugar. Nutrition Facts per serving with sugar substitute: Same as below, except 156 cal., 16 g carb. (5 g sugars). Exchanges: 0 carb.

We do not recommend using a sugar substitute for the powdered sugar.

Placing blueberries evenly in the cups helps to prevent the doughnuts from sticking in the cups.

Nutrition Facts (per serving)

164 Calories
8g Fat
19g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 164
% Daily Value *
Total Carbohydrate 19g 7%
Dietary Fiber 2g 7%
Total Sugars 8g
Protein 6g 12%
Total Fat 8g 10%
Saturated Fat 1g 5%
Cholesterol 43mg 14%
Sodium 208mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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