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