I’m so happy to be bringing some of my Baked Blueberry Lemon Donuts for y’all to enjoy today!
I love it when fresh blueberries are on sale and I can bake with them to my little hearts content. I also like to freeze a bunch to use through the winter too. Blueberries are one of my favorites~ did you realize how good they are for you? They are. Blueberries are packed with Vitamin C, Fiber, Manganese all of which help our hearts, our brains, our insulin responce, and they’re cancer fighting too! All that wrapped up in each flavor-bursting-bite. Mmmm mmm.
These baked donuts are a mouth-watering way to incorporate some delightful blueberries into you’re breakfast or snack. Don’t worry~ if you don’t happen to have a cute donut baking pan, you can bake these up in a muffin tin or even a mini muffin tin might be fun!
- 1½ C + 1 Tbsp all-purpose flour, divided
- 2 tsp baking powder
- ½ tsp sea salt
- 1 C fat free vanilla greek yogurt
- 1 C sugar
- 2 large eggs, 2 egg whites
- 1 tsp grated lemon zest (approx 1 lemons)
- 1 Tbsp fresh lemon juice
- ½ tsp pure vanilla extract
- 2 Tbsp canola oil
- 1½ cups blueberries, fresh or frozen
- Lemon Glaze:
- 1 C confectioners’ sugar, sifted
- 2 to 3 Tbsp fresh lemon juice
- Preheat the oven to 350 degrees.
- Coat donut pan or muffin tin well with cooking spray.
- Reapply cooking spray between each batch, if needed.
- In a large bowl, sift together flour, baking powder and salt; set aside.
- In a medium bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.
- Make a well in the center of dry ingredients.
- Add wet ingredients into the well.
- Mix to 80 % incorporated.
- In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
- Scoop batter into a large ziplock freezer bag, zip closed, and snip end of one corner big enough for the blueberries to move thru with the batter.
- Fill each donut or muffin mold ⅔rd's the way full.
- Bake 10-12 minutes or until springs back with a light touch.
- (do not want to brown)
- Rest 2 minutes in pan, invert to remove, cool on cooling rack.
- Lemon Glaze:
- In a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice.
- The mixture should be thick but pourable.
- Add up to another tablespoon of lemon juice if the mixture is too stiff.
- Drizzle glaze over the top of each donut and let it drip down the sides.
- Let the lemon glaze harden, about 15 minutes, before serving.
Here a few of my other baked donut recipes for you to enjoy….
Baked Pumpkin Chocolate Chip Donuts
Baked Banana Bread Donuts with Browned Butter Glaze
Strawberries and Cream Baked Donuts
Happy Thursday and Autumn Baking!
xoxo~ Ruthie
The pin icons fall on top of the recipe text, which isn’t very helpful.
Hi Jen… sorry for the frustration. It seems to take just a little bit for the pintrest pin to stabilize, then it’s good to go. I hope you love this recipe! xoxo~ Ruthie
2 eggs plus 2 egg whites???
Yes, if you want to reduce fat and cholesterol or you can use 3 whole eggs instead- they turn out great either way. I hope you love them! xoxo~ Ruthie
To make the blueberry lemon can l use sour cream instead of yogurt l don’t have any and like to make for diner
Yes… sour cream will work great! You’ll LOVE them 🙂 xoxo~ Ruthie
Thanks Ruthie, They look yummy and way healthier. My son Loves donuts so I will make some of these!
They’re SO good… we love this recipe! I hope your son loves them too 🙂
Hi I love the picture of the lemon donuts and would love to make some I live in Yorkshire England and am not too familiar with the measurements is 1c a cup do you have a weight equivalent please
They’re are some of our favorites~ 1 cup of flour is 4 1/2 ounces or approximately 125 grams. I hope you enjoy them! xoxo~ Ruthie
I love your presentation of your donuts and recipes. They all look delicious. I can’t wait to try them. Thanks for sharing your talent. Trudy
Thank you so much!! They’re are so fun for brunch or breakfast! 🙂