Prep: 5 minutes

Serves: 6 Donuts

Gluten-free blueberry donuts your family will swoon for!



  • 2 eggs
  • ⅓ cup of maple syrup or coconut sugar
  • 1 teaspoon of vanilla 
  • ¼ cup butter 2 teaspoon of lemon zest
  • ¼ teaspoon of baking powder
  • 1 ¼ cup of gluten-free baking mix or unbleached all-purpose flour
  • ⅓ cup of Graceland Fruit Dried Organic Blueberries
  • 1 cup of water - for cooking the blueberries in
  • Icing
  • ⅓ cup of Graceland Fruit Dried Organic Blueberries
  • 1 cup (for boiling the blueberries
  • ½ cup of coconut butter
  • ½ teaspoon of lavender roughly chopped
  • 2 teaspoon of lemon juice
  • 1- 1 ½ teaspoon of lemon zest
  • 2-3 tablespoons of coconut milk to thin out the mixture
  • Directions

    Preheat the oven to 350

    Add oil or butter to the donut pan to prevent the donuts from sticking


    1. Whisk the eggs, maple syrup, vanilla, melted butter, and lemon zest together in a small bowl
    2. Add baking powder, flour and mix well
    3. Discard the water from the small saucepan and mix in the blueberries.
    4. Add the mixture to the pan using a piping bag or just by scooping the batter into the pan
    5. Bake for 7-10 minutes or until golden brown
    6. Let the donuts sit for about 5 minutes then using a butter knife remove the donuts from the pan and let cool


    1. Add the ⅓ cup of Graceland Fruit dried blueberries and 1 cup of water to a small saucepan and cook for about 5 minutes on medium-low heat
    2. Add the Coconut butter to a separate saucepan and cook on low heat
    3. Coconut butter burns quickly so make sure you still butter constantly once melted remove from heat
    4. Add the roughly chopped lavender, lemon zest and lemon juice to the coconut butter and mix well
    5. Once the berries are done cooking remove from heat and discard all but a ¼ cup of water
    6. Add the ¼ cup of blueberry water and blueberries to a high-speed blender and pulse until fully mixed together
    7. Pour the mixture into a fine mesh strainer and press down on the puree with a spoon or spatula to remove the juices from the puree
    8. Add the juice to the coconut butter mixture and mix well. It should be about 2-3 tablespoons worth of blueberry juice
    9. Add the coconut milk slowly to thin out the mixture if it’s too thick. Slowly roll the donuts into the icing until they’re covered. 
    Store in the fridge for up to 4-5 days
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