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Preheat oven to 325°F. In a small bowl, stir together 2 teaspoons canola oil and 2 teaspoons gluten-free all-purpose flour. Coat the six cups of a 3-1/2-inch doughnut pan with some of the oil-flour mixture; set aside.
In a medium bowl, stir together almond flour, oat flour, the remaining 1/2 cup all-purpose flour, granulated sugar, whey protein powder, baking powder, baking soda and salt.
In a large bowl, whisk together yogurt, almond milk, eggs, lemon peel, the remaining 1 tablespoon oil and vanilla until well mixed.
Add the flour mixture to the yogurt mixture; whisk until well mixed.
Spoon two-thirds of the mixture into the prepared pan, using about 1/4 cup batter for each cup; spread batter evenly. Evenly arrange 6 blueberries in the batter for each doughnut. Bake about 15 minutes or until doughnuts spring back when lightly touched. Cool in the pan on a wire rack for 5 minutes. Using a thin metal spatula or table knife, loosen edges, invert pan and tap on counter to release the doughnuts.
Thoroughly wash and dry the pan: coat three of the cups with the remaining oil-flour mixture. Fill these cups with the remaining batter and the remaining blueberries. Bake, cool and remove as directed in Step 5. Serve warm or cool. To serve, sift powdered sugar over doughnuts.