Gluten-Free Lemon Blueberry Donuts with a Coconut Glaze

Ingredients

• As neededcoconut oil, for greasing the doughnut pan
• 240 g (1½ cups)brown rice flour
• A pinchsea salt
• 1 teaspoonbicarbonate of soda
• 1 teaspoonbaking powder
• Zest of 1organic lemon
• 120 ml (½ cup)plant milk
• 120 ml (½ cup)freshly squeezed lemon juice
• 80 ml (⅓ cup)olive oil
• 60 ml (¼ cup)maple syrup
• A splashvanilla extract
• 150 g (1 cup)fresh blueberries
• As neededcoconut glaze (recipe below)
• To taste, optionalfreeze-dried cherries, blueberries and coconut flakes, for decoration
• 64 g (¼ cup)coconut butter
• 60 ml (¼ cup)plant milk
• 22 ml (1½ tablespoons)maple syrup
• A splashvanilla extract
• About 45 g pomegranate powder or ½ teaspoon beetroot powder, optionalpomegranate or beetroot powder, for pink colour

Instructions

1. 1

   Prepare the pan

   Heat the oven to 190°C (375°F). Grease each cavity of a doughnut pan with coconut oil.

2. 2

   Mix the batter

   In a large bowl, combine the brown rice flour, salt, bicarbonate of soda, baking powder and lemon zest. In a separate medium bowl, whisk together the plant milk, lemon juice, olive oil, maple syrup and vanilla. Gradually stir the wet mixture into the dry ingredients until combined, then fold in the blueberries.

3. 3

   Bake the doughnuts

   Divide the batter between the pan cavities and level it, leaving room at the top for the doughnuts to rise. Lift and drop the filled pan a few times to release any air bubbles. Bake for 15–17 minutes, until lightly golden and a skewer inserted into the batter comes out clean. Leave to cool completely before carefully turning the doughnuts out. Set them curved side up on a wire rack, then glaze and decorate as desired. Refrigerate after a day.

4. 4

   Make the glaze

   Put the coconut butter, plant milk, maple syrup and vanilla in a small saucepan. Warm over a low heat, whisking until smooth and combined. Use the glaze as it is, or make a pink portion as described in the next step.

5. 5

   Colour the glaze

   For pink glaze, divide the glaze in half. Whisk about 3 tablespoons of pomegranate powder or ½ teaspoon of beetroot powder into one half; add more powder if you want a stronger colour. Glaze the doughnuts with a mix of the white and pink glazes.

What are lemon blueberry doughnuts?

These are baked ring-shaped cakes rather than fried doughnuts, flavoured with lemon and dotted with blueberries. The recipe is plant-based and uses brown rice flour instead of wheat flour.

The sharp citrus balances the sweet fruit and coconut glaze. Leaving the pan cavities partly unfilled gives the batter space to rise without losing the doughnut shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 6g protein, 81g carbs, 30g fat.

Most of the carbohydrates come from the rice flour, maple syrup and blueberries, while olive oil and coconut butter contribute much of the fat. The flour, plant milk and coconut butter provide some protein, though these doughnuts are primarily a sweet treat. To balance a serving, pair it with fresh fruit and a protein-rich option such as unsweetened soy yoghurt.

The rice flour base

Flour and raising agents: brown rice flour forms the base, while bicarbonate of soda and baking powder help the batter rise. Mix them with the salt and zest before adding the liquids so the raising agents are distributed evenly.

Wet ingredients: plant milk, lemon juice, olive oil and maple syrup make a pourable batter. Add them gradually and stir just until combined; fold the berries in gently at the end.

Getting the texture right

Fill level: leave a little room in each cavity because the doughnuts rise in the oven. A few gentle drops of the filled pan help dislodge air bubbles, as the method directs.

Doneness: look for lightly golden tops and check the centre with a skewer. It should come out clean; cool the doughnuts fully before turning them out, since they are delicate while warm.

Baking and cooling

Oven: bake at 190°C for 15–17 minutes, checking towards the earlier end of that range. The exact time can vary with the pan and oven, so use the colour and skewer test as well as the timer.

Cooling: let the doughnuts cool completely before glazing. Set them curved side up on a wire rack so the glaze can be added without handling the tops too much.

Making the coconut glaze

Smooth glaze: warm the coconut butter, plant milk, maple syrup and vanilla gently, whisking until unified. Keep the heat low and remove the pan once the mixture is smooth.

Pink glaze: tint half with pomegranate powder or a small amount of beetroot powder. Add the colour gradually, then alternate the white and pink glazes over the cooled doughnuts.

Decorating and serving

Finish: sprinkle on freeze-dried fruit or coconut flakes while the glaze is still tacky so they adhere. The toppings are optional, so the doughnuts can also be served with just the glaze.

Pairing: serve one alongside tea or coffee, or add fresh fruit for a more substantial snack. These doughnuts are also easy to set out as a small dessert platter.

Recipe notes & tips

• Grease every doughnut-pan cavity carefully so the cooled doughnuts release more easily.
• Zest the lemon before juicing it, and avoid grating the bitter white pith.
• Fold the blueberries in gently to help keep them intact.
• Leave space at the top of each cavity so the batter can rise.
• Wait until the doughnuts are completely cool before adding the glaze.
• Add colouring powder to the glaze a little at a time for better control of the shade.

Variations

• More lemon: Add extra zest for a sharper citrus flavour.
• Pink finish: Tint half the glaze with pomegranate or beetroot powder as described in the method.
• Fruit topping: Scatter freeze-dried cherries or blueberries over the glaze before it sets.
• Coconut topping: Add coconut flakes for extra texture.
• Glaze-free: Leave the doughnuts plain or decorate them with the optional toppings.

Common mistakes to avoid

• Overfilling the cavities: Leave room for the batter to rise so the doughnuts keep their shape.
• Overmixing the batter: Stir only until combined, then fold in the blueberries gently.
• Skipping the skewer test: Check the centre and bake until the skewer comes out clean.
• Turning them out warm: Cool the doughnuts completely first to reduce the chance of breaking.
• Heating the glaze too quickly: Use a low heat and whisk until smooth.
• Glazing too soon: Wait until the doughnuts are cool so the glaze does not run off as readily.

How to store

Store the doughnuts in an airtight container and refrigerate after a day, as directed in the recipe. Bring them to room temperature before serving, or warm briefly in a low oven if you prefer them less chilled.

Frequently asked questions