These yummy blueberry-lemon doughnuts use a blend of gluten-free flours making them a perfect treat for anyone with gluten intolerance or sensitivity.
Active Time
25 mins
Total Time
45 mins
Yield
Serves 9
How to Make It
1. Step
Preheat oven to 325 degrees F. In a small bowl stir together the 2 teaspoons canola oil and the 2 teaspoons gluten-free all-purpose flour. Coat the six cups of a 3 1/2-inch doughnut pan with some of the oil-flour mixture; set aside.
2. Step
In a medium bowl stir together the almond flour, gluten-free oat flour, the 1/2 cup gluten-free all-purpose flour, the granulated sugar, whey protein powder, baking powder, baking soda, and salt.
3. Step
In a large bowl whisk together yogurt, almond milk, eggs, lemon peel, the 1 tablespoon oil, and the vanilla until well mixed.
4. Step
Add the flour mixture to the yogurt mixture; whisk until well mixed.
5. Step
Spoon two-thirds of the mixture into prepared cups in doughnut pan, using about 1/4 cup of the batter for each cup; spread batter evenly. Arrange six blueberries in the batter for each doughnut (see Tip). Bake about 15 minutes or until doughnuts spring back when lightly touched. Cool in pan on a wire rack for 5 minutes. Using a thin metal spatula or table knife, loosen edges of doughnuts. Invert pan and tap on counter to release the doughnuts.
6. Step
Thoroughly wash and dry the doughnut pan. Coat three of the cups with the remaining oil-flour mixture. Fill these cups with the remaining batter and the remaining blueberries. Bake, cool, and remove as directed in Step 5. Serve warm or cool. Before serving, sift powdered sugar over doughnuts.
