[Grain-Free] Blueberry Donuts & Sweet Lemon Glaze

[Grain-Free] Blueberry Donuts & Sweet Lemon Glaze are a perfect gluten-free brunch addition! Slightly sweet, bursting with blueberry flavor, then finished with a delicious lemon glaze.

[Grain-Free] Blueberry Donuts & Sweet Lemon Glaze

Donuts are really no more difficult to make than muffins, or any other baked goods for that matter. But they always seem a little extra special when they are a part of a brunch spread. I don’t know if it is that they seem fancy because muffins and cookies are usually people’s go-to for a brunch menu. But they always seem to get eaten extremely quickly when I serve them.

I have several donut recipes on the site, you can find everything from chocolate, to peanut butter glaze, birthday cake, and even strawberry shortcake (you can find links to these at the bottom of this post!). Chocolate glaze are always my go-to because I’m a chocolate fiend, but this blueberry lemon version always takes the cake for my husband. He loves anything and everything that is lemon flavored in baked goods.

I kept these donuts grain-free by using a mix of almond flour and coconut flour, one of my favorite combos. It gives them a really nice texture, not too dense, but still feels substantial and won’t fall apart.

You can use fresh or frozen blueberries in the batter, it works both ways! The blueberries burst and release their juices to give it a gorgeous tie-dye effect that will definitely impress your friends.

[Grain-Free] Blueberry Donuts & Sweet Lemon Glaze

But let’s talk about the sweet lemon glaze, because this is what MAKES it. All you need is a few simple ingredients: powdered sugar, vanilla, lemon juice & zest, and a tiny bit of almond milk to make it creamy. Oh my word, I could drizzle this stuff on everything.

[Grain-Free] Blueberry Donuts & Sweet Lemon Glaze

Be sure to bring some donuts to your next brunch event, your friends will love you, especially your gluten-free friends that don’t normally get to eat the donuts at most brunches!

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[Grain-Free] Blueberry Donuts & Sweet Lemon Glaze

Servings 12 donuts


  • ½ cup almond flour
  • ½ cup coconut flour
  • tsp baking powder
  • cup coconut sugar
  • 3 eggs
  • ¼ cup coconut oil (melted)
  • 1 tsp vanilla extract
  • ¾ cup unsweetened almond milk
  • ½ cup fresh or frozen blueberries

Lemon Glaze

  • 1 cup organic powdered sugar
  • zest of 1/2 a lemon (more to taste if the flavor is not strong enough)
  • ½ tsp vanilla extract
  • 1 tbsp unsweetened almond milk


  • Preheat the oven to 350 degrees.
  • Combine all of the donut ingredients except for the blueberries in a large mixing bowl, and whisk until evenly combined. Add the blueberries, and gently fold them into the batter with a spoon or spatula. 
  • Spray your donut pan generously with non-stick cooking spray, and spoon the batter into the pan. This batter may be a bit thick, so you might have to spread the batter into the pan with your fingers or a spoon. Only fill it about 3/4 of the way full.
  • Bake for 11-13 minutes, until lightly golden and cooked through. Remove from the oven and let them cool for about 5 minutes. Flip the pan over to drop the donuts onto a metal cooling rack, and let them cool for at least 10 minutes before glazing.
  • In a small bowl, whisk together the lemon glaze ingredients until smooth. Once donuts have cooled, one at a time, carefully dip the top half of a donut into the lemon glaze and lightly swirl it around to coat the top. Repeat for the rest of the donuts. 

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