Blueberry & Lemon Donuts with Mint

Dairy-free, Gluten-free, Low-FODMAP, Vegetarian


My favorite donut growing up was the blueberry cake donut from Dunkin’ Donuts! Since then, I’ve had to alter my diet significantly and therefore was determined to come up with my own gluten-free version.

This donut recipe features blueberries paired with sour lemon and fresh mint, which helps moderate the sweetness. Currently, it’s as close to the cake-style donut as I can come up with, but this post will be amended with any additional improvements I discover. Since I use powdered sugar for the frosting, it cannot be considered paleo (see my suggestion below). But if you are going to, this would be the recipe to splurge on!


Makes 8-10 donuts
Prep Time: 15 minutes | Cook Time: 15-20 minutes
Equipment: Mixing bowls, hand mixer, whisk, donut baking pan, cooling wire rack

  1. Preheat the oven to 350°F (175°C). Using a hand mixer on medium speed, beat the eggs and melted ghee or butter together in a large mixing bowl.
  • 4 eggs
  • 2 tbsp ghee or vegan butter, melted
  1. Add the almond milk, honey, apple cider vinegar, vanilla, and lemon juice to the same bowl. Mix on high until the batter is smooth.
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  1. Whisk together the dry ingredients in another bowl. Slowly add the dry ingredients to the wet ingredients while mixing. Continue to beat on medium until fully incorporated and all lumps have been smoothed out. Finally, stir in the blueberries by hand.
  • 1/2 cup coconut flour
  • 2 tbsp almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup blueberries
  1. Scoop the batter into a medium ziplock bag. Cut a quarter-sized hole in one of the corners and pipe the batter evenly into the donut pan. Only fill up each cup halfway as the donuts will rise. Bake for 15 – 20 minutes until firm and golden brown on top. Remove from the oven and allow to cool on the wire rack. Once cooled, pop the donuts out of the molds and trim the edges with a serrated knife if necessary.
  1. While the donuts bake, make the frosting. Add the powdered sugar to a small flat-bottomed bowl and stir in the lemon juice. The consistency should not be runny, but it should be thin enough to dip the donuts. Once a medium-thick consistency has been reached, add in the finely chopped mint.
  • 1/4 cup powdered sugar
  • 1 tbsp lemon juice
  • 4 fresh mint leaves, finely chopped

Note: If you want to make this recipe paleo, you can substitute 1/4 cup of honey for the powdered sugar. This will change the flavor of the frosting and donuts, but will still be tasty!

Tip: Make this recipe nut-free by replacing 1/4 cup of almond milk with 1/4 cup of coconut milk and replacing 2 tbsp of almond flour with 2 tbsp of arrowroot flour. 

Serving Suggestion: serve with mint infused water, unsweet tea, or rooibos tea.

Blueberry Lemon Donuts-11Blueberry Lemon Donuts-2

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