After reading last week that Kinnikinnick had announced their new spring doughnut flavour, I was excited. New doughnut flavours are always a good thing, right? But, then when I read that they were only going to be available for online ordering, or at their retail location, I realized I would never taste their blueberry doughnuts. I am not in the habit of ordering my gluten free foods online, and I am no where near their retail location. So, I did the next best thing, which I think is better anyway. I came up with my own version of blueberry doughnuts, I made homemade Gluten Free Lemon Blueberry Doughnut Holes. Oh, they are so good, you can either eat them fresh, or warm them up a little in the oven or microwave.
The lemony base for these doughnuts began with some lemon sugar. I am sure you could use regular granulated sugar and the zest of a lemon, but I think this increased the lemony flavour in these doughnuts. Don’t fret though, it is super easy to make.
- Place 1/2 cup granulated sugar in a food processor. Add the zest of one large (or two small) lemons. Pulse until it is a finer sugar, and the lemon zest is very fine. Remove from food processor and stir in an additional 1/2 cup of granulated sugar. Store in an air-tight container in the fridge.
- 1 large egg, beaten
- 1 cup buttermilk
- 2 tablespoons butter, melted
- 2 1/2 cups all-purpose Gluten-Free Flour (see Note)
- 1/2 cup lemon sugar (see recipe above)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 1/2 cup dried blueberries (I did make these with 1 cup fresh blueberries as well, the moisture in the blueberries will make the oil splatter, a lot. Much safer to use the dried blueberries)
- Additional 1/2 cup granulated sugar, to coat the doughnut holes after frying (optional)
- Combine egg, buttermilk, and melted butter in a large bowl. Mix well with a wire whisk or fork.
- Combine dry ingredients in a separate bowl and add to the wet. Mix by hand with a large spoon. Fold in the dried blueberries.
- I like to use my small cookie scoop to make the doughnut holes, they give a nice 1″ size doughnut hole, perfect bite size snack. Dip the cookie scoop in the hot oil before scooping helps the dough to not stick in the scoop.
- Fry in 1 to 3 inches of very hot oil (375 degrees F) until brown on one side. Using a metal slotted spoon, turn doughnut holes over and brown on second side (they will flip on their own if the oil is deep enough, and the pot isn’t too crowded, you just want to make sure they brown all the way around).
- While doughnuts are still warm, toss in granulated sugar to coat. Serve warm.
Other gluten free doughnut recipes you might enjoy: