Gluten-Free Baked Blueberry Glazed Donuts

1. Preheat the oven to 350℉ and lightly grease a 12 donut pan.
2. Whisk together the flour, sugar, baking powder and salt in a large bowl.
3. In another bowl, whisk the melted butter, eggs, buttermilk and vanilla until combined.
4. Add the wet ingredients to the dry ingredients and fold together until almost fully combined.
5. Gently fold in the blueberries evenly, then transfer the batter to a piping bag.
6. Cut off the tip of the bag and pipe the batter evenly into the donut pan.
7. Bake for 15-18 minutes or until the donut springs back.
8. Transfer the pan to a wire rack to cool for 5 minutes.

Glazing the Donuts

1. Cook down the blueberries over medium low and carefully break them down with the back of a spoon as they begin to soften about 2-3 minutes.
2. Pass the blueberries through a fine mesh sieve to capture the juice. Discard the pulp.
3. Whisk together the powdered sugar and 1 and 1/2 tablespoon of the blueberry syrup.
4. Add in 1 tablespoon at a time of milk until the consistency becomes a thick glaze.
5. Dip the round side of the donut into the glaze, and place the donut on a plate to set.