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Nutrition Facts

  Servings Per Recipe: 10
  Serving Size: 1 serving

Amount Per Serving
  Calories 104.9
  Total Fat 1.9 g
      Saturated Fat 0.2 g
      Polyunsaturated Fat 0.4 g
      Monounsaturated Fat 0.9 g
  Cholesterol 0.7 mg
  Sodium 187.3 mg
  Potassium 50.4 mg
  Total Carbohydrate 21.0 g
      Dietary Fiber 2.2 g
      Sugars 11.4 g
  Protein 2.4 g
  Vitamin A 0.6 %
  Vitamin B-12 1.1 %
  Vitamin B-6 0.7 %
  Vitamin C 6.2 %
  Vitamin D 0.0 %
  Vitamin E 2.6 %
  Calcium 4.6 %
  Copper 0.8 %
  Folate 0.7 %
  Iron 1.3 %
  Magnesium 0.8 %
  Manganese 3.1 %
  Niacin 0.5 %
  Pantothenic Acid     0.9 %
  Phosphorus     2.7 %
  Riboflavin 2.3 %
  Selenium 0.8 %
  Thiamin 1.1 %
  Zinc 0.9 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Light Lemon Blueberry Donuts

View the full Light Lemon Blueberry Donuts Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Light Lemon Blueberry Donuts

23 calories of Granulated Sugar, (0.03 cup)

20 calories of King Arthur Flour 100% Organic white Whole wheat flour, (0.05 cup)

20 calories of Flour, Pillsbury Whole Wheat Flour, (0.05 cup)

12 calories of Canola Oil, (0.10 tbsp)

12 calories of Blueberries, fresh, (0.15 cup)

8 calories of Yogurt, plain, low fat, (0.05 cup (8 fl oz))

6 calories of Granulated Sugar, (0.40 tsp)

1 calories of Lemon Juice, (0.01 cup)

0 calories of Baking Powder, (0.07 tsp)

0 calories of Salt, (0.03 tsp)

0 calories of Baking Soda, (0.07 tsp)


Nutrition & Calorie Comments  

I haven't tried this yet, but it sounds yummy. I'm questioning adding the sugar with lemon at the end.

Has anyone tried adding the lemon zest or lemon juice to the batter itself? What about using some oatmeal instead?? I'm not a baker so would love to hear your feedback :)
Submitted by:
SDORITY905

(2/3/14)
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I used my donut maker to make these little gems. The only reason I gave it 4 stars is that I couldn't get them to look like the picture! My lemon zest and sugar didn't combine well enough maybe, but they are still yummy. I may have to hide this recipe (: Everything in moderation, right? Submitted by:
NANADEE44

(5/26/13)
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AWESOME! I made changes since I didn't have everything. 1/2 c. ground flaxseed meal for wheat flour, 1/3 c. splenda for sugar, 1/2 c. greek yogurt, 1 tbsp. veg oil., mixed berries for blue. I made 12 donuts at the 2 tbsp. level. We left them plain - no sugar topping. YUMMY!! Submitted by:
MTNGRL2013

(5/5/13)
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These are so delicious that it is hard to believe that they are so low in cal and fat! Submitted by:
SONFLOWER67

(3/17/13)
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I made these as muffins and had to make a few changes since I didn't have whole wheat flour or lemon zest (I used cinnamon instead YUM). My usual muffin recipe calls for 1/2 cup of butter and way more flour and sugar than this. These turned out great and are so much lower in calories. Love them! Submitted by:
NSPIXIE

(3/2/13)
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followed another persons suggestion and mixed the blueberries into the dry before adding the wet. Baked 12 minutes in a regular muffin tin. My father in law inhaled them! Submitted by:
RED1157

(1/11/13)
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The first 3 ingredients are pure sugar - white flour turns to starch then turns into sugar in your body causing belly fat to form. Doughnuts are not a nutritious food - I would not cook it nor eat it! I have hypoglycemia and celiac this type of food to me is garbage!!!! Better off eating fruit!!! Submitted by:
VICKIEROKS1

(1/9/13)
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These were delicious! I was afraid they would just taste like circular muffins, but the sugar dusting made them seem special and more donut-like without adding too many calories. But 1 1/2 cups of berries might be too many (it was for me - the donut structure started to fall apart after 1 cup). Submitted by:
ILIKETOZUMBA

(1/9/13)
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I MADE A BATCH OF THESE FIRST THING THIS MORNING. THEY ARE SO GOOD THAT IT IS HARD TO BELIEVE THEY ARE LOW IN FAT AND LIGHTER THAN THE BAKERY VERSION. WONDERFUL! Submitted by:
STITCH4EVER

(1/9/13)
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Sugar and wheat. Sugar and wheat OMG! Submitted by:
FIT_ARTIST

(1/9/13)
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Excellent. I did not use the lemon sugar topping and they still tasted great. Submitted by:
STARHAWK55

(9/29/12)
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I made mine in a muffin pan. They ended up cooking about 13 minutes. DH and I loved the fact that there were big sections of blueberries in there. More muffin like than donut like and next time I'll skip the mess of the sugar coating as we both liked them without it. This is in my book of keepers. Submitted by:
NEELIXNKES

(9/8/12)
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DELISH! Made the dozen muffin version and they are amazingly tasty for low fat! I also used only 1cup of blueberries, baked 18 minutes and used whole wheat (don't have white) flour and all-purpose. The lemon sugar tops these muffins perfectly. So yummy! Submitted by:
RBETYOURASS

(7/31/12)
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Used mini-bundt pan & muffin tin. Lovely recipe. Made more than 10 doughnuts/muffins at 2Tbs per serving, but not complaining about that! The lemon-sugar melted before I could shake doughnuts in it, so I just spread it on top of each one.Try to evenly distribute the blueberries before baking. Submitted by:
3LITTLEPIGSRWE

(7/12/12)
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I used a muffin tin and made these with plain greek yogurt. They turned out great and it made 12 good sized "muffins" that definitely had a donut type consistency. FYI...the egg is missing from the nutrition info Submitted by:
LBKAUFF

(6/18/12)
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I made these into mini muffins just sprinkling the lemon sugar on top. Super Yummy!! Submitted by:
DELERIOUS64

(4/12/12)
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I have been looking for a recipe for my pan and I love blueberries and it is great that it is lower in calories!
Submitted by:
MCARON94

(4/8/12)
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These are wonderful donuts! I followed the recipe exactly as written, using smaller blueberries after reading other posts. they baked in 9 minutes to a golden brown. I will definitely make these many times in the future! And at 100 calories per regular sized donut, I congratulate and thank Chef Meg. Submitted by:
STOUART

(3/27/12)
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Loved them! Dipped in plain sugar since my husband is not wild about lemon flavor and they were fantastic! Submitted by:
CWARIZONA

(3/3/12)
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This recipe is awesome! I love the taste of the blueberries and lemon with a little bit of sugar! Submitted by:
EQUEST2005

(2/29/12)
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These were wonderful. I only had raspberries on hand, so I substituted those. I also made a lemon glaze, instead of sugar, using powdered sugar, lemon juice, and lemon zest to drizzle on top. Submitted by:
ELESETH00

(2/29/12)
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Made muffins. Used 1 cup of frozen blueberries and ww pastry flour instead of white ww. I baked for 16 minutes. They turned out great. My daughter asked that next time I just put the sugar on top of the muffins because they are kind of messy with the sugar all over. Submitted by:
COLLINSS4

(2/4/12)
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Made these in to mini muffins - baked for 15 minutes. Super delicious without the sugar topping! The zest measured out to 2 tsps - I'd use more the next time and look for much smaller blueberries. Submitted by:
MYBESTNOW

(1/28/12)
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Is there an alternative for the yogurt so that this is not a dairy recipe? Do you think I could use sugar free applesauce instead? Submitted by:
INIT2LIVEIT

(1/24/12)
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They were delicious - especially while still hot. Had a little trouble with the zest and sugar in the bag as it didn't coat as well after it got wet with the first muffins. Had to add more zest also. Recipe as written made 23 mini muffins and cooked in 18 minutes using frozen blueberries. Submitted by:
FLORIDAJOE1

(1/22/12)
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I made mine in my old Dazey Donut Factory. I cooked them 3 to 4 minutes on one side, flipped them and another 3 minutes on the other. Used white flour with a Tablespoon of Flax meal and cinnamon and sugar with some Splenda to stretch it. Got 10 donut but could have stretched it to 11. Great! Submitted by:
GAILRUU

(1/21/12)
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