2cupsall purpose gluten free flourI use King Arthur Gluten Free Measure for Measure Flour - make sure your mix has xanthan gum in it
1/2cupmilkI used 2% but it is your choice
1cuppowdered sugarfor glaze
2tspcorn syrupfor glaze
1tspof milkfor glaze- you can add more (one at a time) should you need it
Preheat your oven to 350°F. In a medium sized bowl whisk together your dry ingredients. Place the flour, granulated sugar, baking powder, and baking soda in a bowl and whisk together. Meanwhile, in a small bowl (one that is microwavable), heat your milk and butter until the it is fully melted butter.
In a separate bowl whisk together the wet ingredients; the eggs and milk mixture. Add the vanilla extract and mix until just combined. Pour the wet ingredients over the dry ingredients and fold them together.
Lightly grease your donut pan with a non-stick spray. Take the prepared donut pan and pipe the donut batter into the donut pan. Place the donut pan into your oven and bake for 12 minutes. In the meantime, make your donut glaze.
Place your fresh blueberries or frozen blueberries in a pot on the stove. Set to medium heat and cook for 5 minutes. Take a hand blender or a blender or some kind once the blueberries. are soft and blend. Once blended, whisk together the powdered sugar, blueberries, extra cardamom (this is optional), milk, and corn syrup. Set aside.
Once the donuts have finished baking (you'll know because they should be a golden brown color and if you touch them, they should spring back), remove the donut pan from the oven and place on the counter for a few minutes. Remove the donuts from the donut pan and place on a cooling rack for 10 or so minutes. I like the additional step of the cooling rack because if the donuts are a bit cooler, the glaze sticks a bit better. Once cool, dip donuts into the glaze and enjoy!
*If you find the glaze too runny, add a bit more powdered sugar