4.07.2015

Blueberry Cornbread Donuts {gluten free + vegan}

Well, I finally got bored with sitting around watching TV and decided to get to work on some long overdue recipe posts. Lately, as soon as I feel a little bit of baking/cooking motivation coming on, I take advantage, create a new recipe, and shoot photos. It's the actual posting of those recipes that's been neglected after that. But...I'm going to do my best to get caught up on a few of our favorites so that I can share them with you!

Blueberry Cornbread Donuts by Making it Milk-free

These Blueberry Cornbread Donuts were a fun experiment that turned out really unique and delicious. They can definitely be made in the more traditional muffin shape, but I thought the donuts were a fun and interesting change. Plus, my boys seem to eat things better when they're shaped like junk food rather than their healthier counterparts.


Blueberry Cornbread Donuts {gluten free + vegan}

1 1/3 cup dairy-free milk
1 Tbsp white vinegar
1/2 cup unsweetened applesauce
1/2 tsp vanilla
1 1/3 cup gluten-free flour
1 1/3 cup cornmeal
1/2 cup sugar
1 Tbsp baking powder
pinch of salt
1 1/2 sticks vegan butter, softened slightly
1/2 cup frozen blueberries
1 Tbsp gluten-free flour

Preheat oven to 400 degrees. Spray a donut pan lightly with coconut oil or cooking spray.

In a measuring cup, mix together the dairy-free milk and vinegar; set aside for one minute. Add the applesauce and vanilla; stir to combine.

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the softened butter and mix until small clumps begin to form.

Pour the wet ingredients into the dry mixture and mix until just combined. (Do not over mix.)

In a small bowl, toss the frozen blueberries with 1 Tbsp flour, then fold the blueberries into the batter.

Pipe or spread batter into the donut pan. Bake at 400 degrees for 10 minutes. Allow to cool on a wire cooling rack.

Optional: before serving, add a thin glaze made with powdered sugar, vanilla, and dairy-free milk of choice.

This batter can also be used to make muffins instead of donuts. Line a muffin pan with foil or paper liners, scoop 1/3 cup into each well and bake at 400 degrees for about 20 minutes. 

Blueberry Cornbread Donuts by Making it Milk-free

Blueberry Cornbread Donuts by Making it Milk-free

Blueberry Cornbread Donuts by Making it Milk-free

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