These gluten-free and dairy-free sourdough blueberry donuts are soft, fruity, and full of fresh blueberry flavor. Made with sourdough discard or active starter, they’re a delicious homemade treat with a tender texture and a simple sweet glaze. This recipe is designed for baking in a donut pan, with no dairy or regular wheat flour.
Recipe Details
- Prep Time: 15 minutes
- Rest Time: 20 minutes
- Bake Time: 15–18 minutes
- Total Time: About 50 minutes
- Servings: 8 donuts
- Category: Breakfast, Dessert, Sourdough Baking
- Diet: Gluten-free, dairy-free
Ingredients
For the Donuts
- 1 cup (140 g) gluten-free all-purpose flour blend with xanthan gum
- ½ cup (120 g) sourdough discard or active gluten-free sourdough starter
- ⅓ cup (65 g) granulated sugar
- 1 large egg, room temperature
- ¼ cup (60 ml) unsweetened almond milk or oat milk labeled gluten-free
- ¼ cup (60 ml) melted coconut oil or dairy-free butter
- 1 teaspoon vanilla extract
- 1 teaspoon gluten-free baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (110 g) fresh or frozen blueberries
- 1 teaspoon lemon zest (optional)
For the Simple Glaze
- ½ cup (60 g) powdered sugar
- 1–2 tablespoons almond milk
- ¼ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Oven
- Preheat your oven to 350°F (175°C).
- Lightly grease an 8-cavity donut pan with coconut oil or dairy-free cooking spray.
- Make sure your flour blend, baking powder, and other packaged ingredients are certified gluten-free if required.
Step 2: Mix the Wet Ingredients
- Add the sourdough discard, egg, sugar, almond milk, melted coconut oil, and vanilla extract to a large mixing bowl.
- Whisk until the mixture is smooth and evenly combined.
- Stir in the lemon zest if you want a brighter blueberry flavor.
Step 3: Combine the Dry Ingredients
- In a separate bowl, combine the gluten-free flour, baking powder, baking soda, and salt.
- Whisk thoroughly to distribute the raising agents evenly.
- Add the dry ingredients to the wet mixture.
- Stir gently until a thick, pipeable batter forms. Avoid overmixing.
Step 4: Add the Blueberries
- Gently fold the blueberries into the batter.
- If using frozen blueberries, add them straight from the freezer without thawing.
- If the batter feels too thick, add 1 teaspoon of dairy-free milk at a time until it can be piped or spooned into the pan.
Step 5: Rest the Batter
- Let the batter rest for about 10–20 minutes.
- This helps the gluten-free flour hydrate and improves the texture.
- Avoid a long fermentation at room temperature unless your specific gluten-free sourdough recipe has been designed and tested for it.
Step 6: Fill the Donut Pan
- Transfer the batter into a piping bag or a zip-top bag with one corner snipped off.
- Pipe the batter evenly into the donut cavities, filling each about two-thirds to three-quarters full.
- Smooth the tops gently if needed.
Step 7: Bake the Donuts
- Bake for 15–18 minutes, or until the donuts spring back lightly when touched.
- Insert a toothpick into a thick section; it should come out without wet batter. A little blueberry moisture is normal.
- Let the donuts cool in the pan for 5–10 minutes.
- Carefully transfer them to a wire rack to cool completely before glazing.
Step 8: Make the Dairy-Free Glaze
- Add the powdered sugar and vanilla extract to a small bowl.
- Mix in 1 tablespoon of almond milk.
- Add a little more milk if needed until the glaze is smooth and pourable.
- Dip the cooled donuts into the glaze or drizzle it over the tops.
- Allow the glaze to set for several minutes before serving.
Tips for the Best Blueberry Sourdough Donuts
- Use the correct flour: Choose a gluten-free baking blend intended for cakes or muffins. Results can vary between blends.
- Don’t overmix: Gentle mixing helps keep the donuts tender.
- Prevent excess moisture: Frozen blueberries work well, but don’t thaw them first.
- Cool before glazing: Warm donuts can cause the glaze to melt and slide off.
- Check your starter: Use a gluten-free sourdough starter to keep the recipe gluten-free.
- For a dairy allergy: Check all labels and avoid cross-contact with dairy-containing ingredients.
How to Store
- Room temperature: Store in an airtight container for up to 1 day, provided the room is cool.
- Refrigerator: Keep for up to 4 days in an airtight container.
- Freezer: Freeze unglazed donuts for up to 2 months. Thaw at room temperature and glaze before serving.
- Reheating: Warm briefly in the microwave for about 8–10 seconds to soften, if desired.
Estimated Nutrition Facts
Per donut, assuming 8 donuts and the glaze included:
| Nutrient | Approximate Amount |
|---|---|
| Calories | 190 kcal |
| Protein | 3 g |
| Carbohydrates | 31 g |
| Fat | 7 g |
| Fiber | 2 g |
| Sugar | 15 g |
Nutrition varies depending on the gluten-free flour blend, milk, oil, and glaze.
Final Thoughts
These Gluten-Free & Dairy-Free Sourdough Blueberry Donuts are a lovely way to use sourdough discard while enjoying a fruity homemade treat. The blueberries add natural sweetness and little bursts of flavor, while the vanilla glaze gives each donut a bakery-style finish.
Serve them with coffee or tea for breakfast, brunch, or an afternoon snack.
Important note: This is a gluten-free sourdough-style baked donut recipe, not a traditional long-fermented sourdough donut. Use a verified gluten-free starter and certified gluten-free ingredients if preparing it for someone with celiac disease.
