Lemon Blueberry Donuts {Paleo, Nut Free}

These Paleo and nut free lemon blueberry donuts are sweet moist and cake-like plus packed with juicy blueberry flavor.  They’re drizzled with a lemony sweet glaze making them great as a special breakfast treat, snack, or dessert.

Do you feel like you’re long overdue to break out the donut pan?  Yup, same here!

I’ve been getting lots of requests for nut free baking recipes and I started thinking about my coconut flour lemon blueberry muffins.  I decide to tweak the recipe a bit to make a similar donut recipe and I was absolutely NOT disappointed.

The lemon blueberry combination is one of my absolute favorites!   I originally thought of making some sort of cake – and I still might – but the donut idea just kept calling me and so I had to do it.

Since these donuts use coconut flour, you’ll notice the batter contains a lot of liquid – eggs, coconut milk, lemon juice, and coconut oil.  Coconut flour is very dense and absorbs lots of liquid, which means you’ll find more liquid in the recipes that use it.

Additionally, coconut flour recipes always turn out better when the coconut flour is mixed with another grain free flour.  I typically use tapioca or arrowroot to keep things nut-free as well.

I find that tapioca flour in any paleo baking recipe helps with texture.  In this case, it gives the donuts a fluffier, cake-like texture while keeping them moist.  You can most likely sub in arrowroot flour for the tapioca flour with great results.

Lastly, I made these donuts extra special with a sweet lemony glaze!  If you don’t mind using cane sugar and want a white glaze, you can use organic powdered sugar.

If you’d prefer to stick to an unrefined sweetener, you can make powdered sugar with maple sugar!  It actually tastes better than powdered cane sugar and pairs so well with the lemon juice.  The color of the icing will be light caramel due to the maple sugar.  Either way, you can’t go wrong with this simple glaze.

I hope you’re ready for super simple grain free, dairy free, and nut free lemon blueberry donuts that even non-paleo eaters will enjoy!  Okay – grab those lemons and your coconut flour and let’s go!

Lemon Blueberry Donuts {Paleo, Nut Free}

Lemon Blueberry Donuts {Paleo, Nut Free}

These Paleo and nut free lemon blueberry donuts are sweet moist and cake-like plus packed with juicy blueberry flavor. They’re drizzled with a lemony sweet glaze making them great as a special breakfast treat, snack, or dessert.

Author: Michele Rosen

Prep Time: 15 minutes

Cook Time: 24 minutes

Servings: 9 donuts

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4.5 from 4 votes

Ingredients

Donuts:

• 3 large eggs
• 1/3 cup coconut milk full fat, canned
• 1/3 cup pure maple syrup
• Grated Zest of 1 med lemon
• 1/4 cup fresh lemon juice
• 2 tbsp coconut oil melted and cooled
• 1 tsp pure vanilla extract
• 2/3 cup coconut flour
• 1/4 cup tapioca flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2/3 cup fresh blueberries

Glaze:

• 1/2 cup powdered maple sugar or organic powdered sugar (see note)
• 2-3 tsp fresh lemon juice

Instructions

1. Preheat your oven to 350 degrees° F and prepare your donut pan by lightly greasing with coconut oil or spraying with cooking spray (I highly recommend using a silicone donut pan for easy removal!)
2. In a large bowl using an electric hand mixer, beat together the eggs, coconut milk, maple syrup, lemon zest and juice, coconut oil and vanilla. In a separate bowl, mix together the coconut flour, tapioca flour, baking soda and salt.
3. Mix the dry mixture into the wet until fully combined and a thick batter forms. Fold in the blueberries, then spoon the batter into the donut molds. You should make 9 full size donuts.
4. Bake in the preheated oven for 23-25 minutes, then remove and cool in the pan for 15 minutes. Carefully remove from the donut molds and transfer to wire racks to cool completely.

Glaze:

1. While the donuts cool, whisk together the glaze ingredients* until smooth and drizzly. Using a spoon or small whisk, drizzle the glaze over the mostly cooled donuts and allow them to cool for another 15 minutes until the glaze hardens. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!

Recipe Notes

Note: Making powdered sugar from maple sugar is surprisingly easy. Simply blend your maple sugar in a NutriBullet (what I use), high speed blender, or food processor until you have a powdery consistency. You’ll want to measure the sugar after blending to make sure you’re adding the right amount.  If you prefer, you can use organic powdered sugar.

Nutrition

Calories: 159kcal

Fat: 8g

Saturated fat: 6g

Cholesterol: 55mg

Sodium: 177mg

Potassium: 85mg

Carbohydrates: 20g

Fiber: 3g

Sugar: 10g

Protein: 3g

Vitamin A: 85%

Vitamin C: 4%

Calcium: 24%

Iron: 1%

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Want More Paleo + Nut Free Baking Recipes?  Try One of These!

Double Chocolate Chip Banana Bread

Chocolate Chip Muffins

Blueberry Coffee Cake Muffins

Chocolate Frosted Chocolate Donuts

Coconut Flour Chocolate Chip Cookies

Cassava Flour Banana Bread

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