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three mini blueberry donuts with a thick yellow glaze arranged on a circular wire cooking rack against a light beige background

AIP Blueberry Donuts (paleo, yeast-free)


These deliciously fluffy, baked AIP Blueberry Donuts are grain free, yeast-free and dairy-free and topped with an optional lemon coconut glaze for a pop of colour.




  • 1/2 cup tapioca starch 
  • 1/2 cup tigernut flour 
  • 2/3 cup coconut flour 
  • 1/2 tsp sea salt 
  • 1 tsp baking soda 
  • 1/2 tsp cinnamon 
  • 1/2 cup applesauce
  • 1/2 tsp pure vanilla extract
  • 2 TBSP maple syrup 
  • 1/4 cup warm coconut milk
  • 1/2 cup coconut oil, melted 
  • gelatin egg (1 TBSP apple cider vinegar, 1 TBSP gelatin powder, 1/4 cup hot water)
  • 1/4 cup blueberries

Lemon Glaze

  • 1/4 cup coconut butter
  • 2 TBSP maple syrup
  • 1 tsp vanilla extract 
  • 3 TBSP full fat coconut milk (additive free)
  • 3 TBSP lemon juice 
  • 1/4 tsp turmeric for colour (optional) 



  1. Preheat oven to 325 F and lightly oil donut pan with olive or coconut oil.*
  2. In a large bowl, combine tapioca starch, tigernut flour, coconut flour, salt, baking soda and cinnamon and set aside. 
  3. In a separate bowl, combine applesauce, apple cider vinegar, vanilla, maple syrup, warmed coconut milk and melted coconut oil. 
  4. Add wet ingredients to dry ingredients and mix until just combined.
  5. Make gelatin egg by combining apple cider vinegar and gelatin powder in a small bowl and whisking in the hot water until the mixture is frothy.
  6. Immediately fold the gelatin egg into the batter. Batter will be thick (not pourable), but should feel light.  
  7. Fold in blueberries.
  8. Place the batter into a piping bag and pipe the mixture into the donut pan,  OR use your hands to shape batter into moulds, filling each mould 3/4 way full. 
  9. Bake 15 minutes in the middle rack of the oven or until a toothpick inserted into the donut comes out clean.
  10. Let donuts sit 5 minutes before removing from the donut pan and then transfer to cooling rack and allow to cool completely.**


  1. As donuts cool, make glaze by mixing together in a wide bowl the coconut butter, maple syrup, vanilla extract, coconut milk, lemon juice and optional turmeric. Mix until smooth. Add more coconut milk and/or coconut butter as necessary to create your desired consistency.
  2. Once donuts are cooled completely, drizzle glaze onto donuts. 


* Don’t skip this step (even if your pan is non-stick), this really helps the donuts come out the pan and gives them a golden exterior.

**To remove the donuts from the pan, I recommend placing your cooling rack upside down on top of the donut pan. Using two hot pads, grab the sides of the donut pan and the cooling rack at the same time and in one smooth motion, flip them upside down. The donuts will release onto the cooling rack and this will minimize the amount you are actually handling the donuts before they have cooled and while they are still subject to breaking apart. 

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Desserts

Keywords: blueberry, AIP donuts, lemon glaze, baked donuts, yeast free, paleo, blueberry donuts