Blueberry Almond Donuts (Gluten Free)

These easy-to-make donuts are gluten free and perfect for spring. Drizzle them with a simple icing and you have a perfect addition to your Easter or Mother’s Day brunch!

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 2.5
You:
Rate this recipe!
Servings 6donuts
Prep Time 5minutes
Cook Time 15-20minutes
Submitted By Jenn Powell
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 2.5
You:
Rate this recipe!
Servings 6donuts
Prep Time 5minutes
Cook Time 15-20minutes
Submitted By Jenn Powell
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F.
  2. Spray donut pan with non-stick spray and set aside.
  3. In a large bowl combine all the ingredients except the blueberries and mix until well combined (about 50 strokes).
  4. Fold in the blueberries.
  5. Pour batter into prepared donut pan about ¾ full.
  6. Bake 15-20 minutes until donuts are golden.
  7. Cool completely before removing from pan.
  8. Top with an icing drizzle if desired.
Recipe Notes

To make an icing drizzle, combine 1/2 cup of Powdered Sugar with about 1-2 Tablespoons (more if needed) of milk or milk alternative. Stir until smooth and use immediately.

Products Used in this Recipe
Recipe Comments

2 thoughts on “Blueberry Almond Donuts (Gluten Free)

  1. Aimee Wilson

    I had to add about a cup of milk to get the batter to be pour-able. I did not add almonds. They turned out delicious. I did try another batch with more blueberries – and those did not turn out so well. Definitely stick to the amount in the recipe. I also cooked mine in mini bundt pans (about the size of donuts) and they were perfect and cooked at the time specific.

    Reply
    1. recipe specialist Post author

      Thank you for your feedback, Aimee! Great to know these turn out great using a different type of pan as well. We’re happy to hear you enjoyed this recipe!!

      Reply

Recipe Comments

Your email address will not be published. Required fields are marked *