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Maple Blueberry Doughnuts with a Lemon Glaze

Maple Blueberry Doughnuts with a Lemon Glaze

Gluten Free Maple Blueberry Donuts with a lemony glaze

Do you mean to tell me that this ridiculous doughnut maker was ….

Gluten Free Maple Blueberry Donuts with Lemon Glaze

not so ridiculous after all? Will wonders never cease.

I think you’re gonna love these doughnuts. The crunch of the tangy-sweet lemon glaze gives way to the light maple-sweetness of the doughnut, and the blueberries are so smooth and, well, blue.

I recommend frozen blueberries. I do! Use nice ones, but frozen ones all the same. They slice in half really nicely. And hold their shape better than the fresh ones. And … hello? It’s winter.

Gluten Free Maple Blueberry Donuts with Lemon Glaze

Here’s where you bring the maple syrup (the real stuff, please), the butter and the shortening to a gentle simmer. Then you add the yogurt to it, and stir. You’ll be thanking me already. The smell … is already just right.

[Later I think I might have to have some yogurt with granola and a drizzle of maple syrup. ‘Cause that would be killer]

Gluten Free Maple Blueberry Donuts with Lemon Glaze

Pour it all in the dry ingredients, and mix to combine.

Gluten Free Maple Blueberry Donuts with Lemon Glaze

Add the blueberries tossed in a tablespoon of dry ingredients. And fold. Like laundry. But not at all like laundry. Unless you have edible laundry, and to be honest I don’t really want to know even one thing about that, tiger. Your Valentine’s Day plans are just that: yours.

Gluten Free Maple Blueberry Donuts with Lemon Glaze

This is where my ridiculous Babycakes Mini Doughnut Maker comes in kinda handy. Okay, very handy. I don’t have to wait for the oven to heat up. I just plug in and go. I could make this in a hotel room if I had to! [why would I have to? don’t answer that]

About the doughnut maker — the back wells cook better than the front. So when I’m feeling like a perfectionist (what? I can do that), I just keep cooking in the back and leave the front empty. And I also flip the little babies after 2 minutes.

Gluten Free Maple Blueberry Donuts with Lemon Glaze

Look at the sweet reward.

Gluten Free Maple Blueberry Donuts with Lemon Glaze

My lemon glaze is very tangy. No milk! Just lemon …

Gluten Free Maple Blueberry Donuts with Lemon Glaze

And confectioner’s sugar.

Gluten Free Maple Blueberry Donuts with Lemon Glaze

First make a thick paste. Trust me!

Gluten Free Maple Blueberry Donuts with Lemon Glaze

Then thin it to a thick but pourable glaze. See how the spoon leaves a trail? That’s what you want. We all want to leave our mark, after all. Don’t we?

Here’s how.

Maple Blueberry Doughnuts with a Lemon Glaze
Recipe Type: Doughnuts!
Author: Nicole @ Gluten-Free on a Shoestring.com
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 18-20
Gluten-free maple blueberry doughnuts with a tart and sweet lemon glaze
Ingredients
  • 1 3/4 cup (245g) all-purpose gluten-free flour (I use Better Batter)
  • 3/4 teaspoon xanthan gum (omit if using Better Batter)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup frozen whole blueberries, sliced in half
  • 1/2 cup (158g) pure maple syrup (Grade A or B preferably)
  • 4 tablespoons (56g) unsalted butter
  • 4 tablespoons (48g) vegetable shortening
  • 3/4 cup (170g) plain yogurt, at room temperature
  • 2 extra-large eggs at room temperature, lightly beaten
  • 1 cup (115g) confectioner’s sugar
  • Juice of 1 lemon
Instructions
  1. Fire up the Babycakes Donut Maker or preheat your oven to 350 degrees F. If using the oven, grease a doughnut tin or a standard 12-cup muffin tin and set it aside.
  2. In a large bowl, place the flour, xanthan gum, baking powder, baking soda, cream of tartar, salt and nutmeg, and whisk to combine well. Place the frozen blueberries in a small bowl, add a tablespoon of the whisked dry ingredients and toss to coat. Set aside.
  3. Place the maple syrup, butter and shortening in a small saucepan and heat over a medium-high flame, stirring frequently, until the butter and shortening are melted and the maple syrup has begun to simmer. Remove from the heat. Add the yogurt, and mix to combine.
  4. Create a well in the dry ingredients, pour in the maple syrup and yogurt mixture into the center and mix to combine. Add the eggs, and mix until well-combined. Add the blueberries and reserved dry ingredients, and fold the berries into the batter until they are evenly distributed throughout.
  5. Fill the wells of the doughnut pan or muffin tin about 3/4 of the way full, place in the center of the preheated oven and bake for about 8 minutes or until the the cakes spring back into place when lightly pressed. If using the doughnut maker, place about 3 tablespoons of batter into the wells, secure the lid closed and bake for about 4 minutes.
  6. Once baked in the oven, cool for about 10 minutes in the pan before removing to a wire rack to cool completely. Once baked in the doughnut maker, remove immediately with that little tool they give you and place on a wire rack to cool.
  7. While the doughnuts are cooling, place the confectioner’s sugar in a small bowl. Add about 1 tablespoon of lemon juice and mix well, adding a few more drops of lemon juice until a thick paste forms (see photo). Add more lemon juice by the teaspoon, mixing well, until the consistency of the glaze is thickly pourable, and a spoon run through it leaves a slow-moving trail (see photo).
  8. Dip the top of each cooled doughnut in the glaze, allow to drip off, and set on parchment paper to set.
Notes

I have not tested this recipe with any substitutions at all. If you’d like to make a substitution, I can’t guarantee that it will work! Except for the glaze. Use whatever liquid you like to make the glaze. If you follow the proper procedure, it will work fine.

Gluten Free Maple Blueberry Donuts with Lemon Glaze

Love,
Me

Comments are closed.

  • Tellie
    February 4, 2012 at 6:06 PM

    No dairy for me…any recommendations for the yogurt?

    • February 4, 2012 at 7:23 PM

      I haven’t made them dairy-free, Tellie, so I really don’t know. You’d have to experiment, maybe with soy yogurt.

  • Karen
    February 2, 2012 at 2:27 PM

    Hey Nicole

    I want to make THESE donuts but don’t think my kids will eat them. One has a problem with any kind of fruit and the others don’t like lemon. Have you got any suggestions on what recipe to use in the donut make – just going out to buy it :)

    I know you have a chocolate recipe in your new cookbook but is there anything in your old one that would work?

    xo

    Karen

    • February 2, 2012 at 3:34 PM

      Hi, Karen,
      There’s a recipe that I did for Living Without Magazine for Cinnamon Doughnut Muffins. Lots of readers have made those as actual doughnuts, and they work really well. Just go to LWO’s website, and search “Cinnamon Doughnut Muffins.” It’ll come up.
      xoxo Nicole

    • Karen
      February 2, 2012 at 3:43 PM

      Yum – these are perfect Nicole. Have donut maker – will try ;) You are wonderful as always!

  • January 31, 2012 at 6:02 PM

    This sounds delicious! Now if only I had someone to make it for me… :)

  • Linda Stoddard
    January 31, 2012 at 4:13 PM

    OH if I could just reach through this screen and snatch one or two of those blueberry-lemony-mapley yummaliciousnesses…mercy! xoxLinda

    • January 31, 2012 at 5:25 PM

      Linda! I sent out some love to you on Facebook yesterday! My fried Lisa at Gluten-Free Canteen made gluten-free Valentine Linzer Cookies! Did you see them?
      xoxo Nicole

    • Linda Stoddard
      February 1, 2012 at 10:37 AM

      Thanks! I didn’t see the FB love, but I just clicked on Lisa’s linzer cookie recipe. Adorable. Thanks so much, Nicole! xoxLinda

    • February 1, 2012 at 10:40 AM

      Hooray for Valentine Linzer Cookies, Linda! I haven’t made Lisa’s recipe myself, but she doesn’t stop until it’s just right. And if you have any questions, she’ll hop right on answering them. :)
      xoxo Nicole

  • Heather Jagard on Facebook
    January 31, 2012 at 3:26 PM

    Thanks for this I am newly to gluten free and everything is tempting especially when your husband helps a fundraiser that delivers Krispy kremes last night and I used to eat at least a half a box easily in less than 5 minutes but with dire results in the end of course. I resisted but it was hard. I will have to try these recipes! Thanks.

  • Anneke
    January 31, 2012 at 10:44 AM

    Lots of frozen blueberries, check! Real maple syrup, check! Cutie little donut maker — better get one of these! I’ve been trying not to, but between this and the chocolate donuts coming up in the book, I guess I must. They have to be somewhat healthier than my grandmother’s recipe that I make in the deep-fat fryer, right? I’ll just keep telling myself that, anyway!
    Anneke

    • January 31, 2012 at 12:09 PM

      Hey, Anneke,
      These are really kinda muffins in doughnut form. And they have blueberries, so, you know, antioxidants. And besides that, if you get the machine, they’re mini! Any miniature is adorable. And you’re only human, Anneke. ;)
      xoxo Nicole

  • Tara S.
    January 31, 2012 at 10:19 AM

    I picked up one of those donut makers after Christmas in the clearance isle!! My DH thought I was crazy, but I am so glad I did. I will be making these awesome donuts tomorrow night….well, I would tonight, but first I have to gather some frozen blueberries. Thank you Nicole….YOU ARE AWESOME!!! My G free life would be so dull, dark and dreary without your great recipes!!

    • January 31, 2012 at 12:07 PM

      Aw, shucks, Tara. Dull, dark, and dreary just won’t do. We need excitement!
      Thank you for the kind words. They really mean a lot!
      I’m totally jealous that you got the doughnut maker on clearance, by the way. I paid full price!
      xoxo Nicole

  • Jennifer Cox
    January 31, 2012 at 10:05 AM

    I was given one of those gadgets for Christmas this year from my parents, but hadn’t yet cracked open the box.

    Thank you for a reason to do so! (Though I think my husband may get angry if he comes home and finds a kitchen full of doughnuts. Okay, not really, but there will be many times the word “SABOTAGE” will be muttered. Y’know, ‘cuz of New Years resolutions to eat healthier, and all that…)

    • January 31, 2012 at 12:06 PM

      Hey, Jennifer,
      If your husband starts muttering, tell him you know where to find me. I’ll take all the heat.
      Also, tell him resolutions are for suckers. ;) Everything in moderation!
      xoxo Nicole

  • Kadren Hubbert Grawburg on Facebook
    January 31, 2012 at 9:16 AM

    You realize that my healthy eating resolve just went out the window, don’t you??? ;) THANKS!!! lol

  • Sue MacNeil on Facebook
    January 31, 2012 at 8:51 AM

    I must have one of these ridiculous donut makers! Those look awesome!!!

  • abby
    January 31, 2012 at 8:48 AM

    YUM!! Haven’t had a donut since early 2009!!! And my kids have been asking for some! Do you think this would work sans Maple Syrup? After an unfortunate incident involving a maple cake and the stomach flu last year, we tend to shy away from any maple!!!!

    • January 31, 2012 at 8:52 AM

      I haven’t tried it with any subs, Abby. I’d really recommend making it as written. Enjoy!
      xoxo Nicole

  • Pam Gordon on Facebook
    January 31, 2012 at 8:47 AM

    omg….there are no words…… <3

  • Michelle Dunton Olejar on Facebook
    January 31, 2012 at 8:45 AM

    Darn now I NEED one of those gadgets! The inner struggle as I have so many gadgets and pans. All in the quest to provide whatever redo treat my kiddos could ever want. But the doughnut maker would be ALL for me :) The recipe looks awesome. Thanks Nicole!

  • January 31, 2012 at 8:44 AM

    I like this!

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