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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 104.9
  • Total Fat: 1.9 g
  • Cholesterol: 0.7 mg
  • Sodium: 187.3 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.4 g

View full nutritional breakdown of Light Lemon Blueberry Donuts calories by ingredient
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Light Lemon Blueberry Donuts

Submitted by: CHEF_MEG
Light Lemon Blueberry Donuts

Introduction

At 300 calories a pop, donuts are an easy way to wreck a healthy breakfast. Not my baked ones. They're bursting with fruit and flavor--not fat! At 300 calories a pop, donuts are an easy way to wreck a healthy breakfast. Not my baked ones. They're bursting with fruit and flavor--not fat!
Number of Servings: 10

Ingredients

    1/2 cup white whole wheat flour
    1/2 cup all-purpose flour
    1/3 cup granulated sugar
    3/4 teaspoon baking powder
    3/4 teaspoon baking soda
    1/4 teaspoon salt

    1 egg
    1/2 cup plain low-fat yogurt
    1 tablespoon canola oil
    zest of one lemon, plus 1 tablespoon lemon juice
    1 1/2 cups fresh blueberries

    Sugar Topping:
    1 tablespoon plus one teaspoon granulated sugar
    zest of one lemon, chopped



Tips

No donut pan? Bake these in muffin tins instead!
Like this recipe? You'll love "The SparkPeople Cookbook." Want three sneak-peek recipes? Click here!

Hey, breakfast lovers! How healthy is your cereal? 10 of the Best Cereals You Should Be Eating


Directions

Preheat the oven to 375 degrees F. Spray a doughnut pan with nonstick cooking spray. (NOTE: If using an electric donut maker, read the manufacturer's directions.)

Combine all dry ingredients in a mixing bowl. Combine all wet ingredients except for blueberries into a separate mixing bowl. Stir the wet ingredients into the dry just until combined, then gently fold in the blueberries.

For mini donuts, drop one tablespoon of batter into each donut form. Use two tablespoons for traditional-size donuts.
Bake for 10 minutes, until golden brown.

Pulse the sugar and lemon zest in a mini food processor until combined.

Place the lemon sugar into a resealable bag. Working with two at a time, place the donuts in the bag and shake well to coat. Transfer the donuts to a wire rack to cool, if they make it that far!

Makes 10 regular-size doughnuts or 20 mini doughnuts

Photo credit: PhotoKitchen.net







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Member Ratings For This Recipe


  • Incredible!
    33 of 33 people found this review helpful
    I also made these in mini-muffin tins. I only had large blueberries so I cut them in half and only put in a scant cup of them. I also added the blueberries to the dry ingredients before mixing in the wet. This coats the berries with flour and keeps them from sinking to the bottom while baking. - 7/26/12

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  • Very Good
    24 of 25 people found this review helpful
    Yummy! i made muffins also, no donut pans. i cooked mine for 18 minutes and i'm pretty sure next time i am going to use smaller and less blueberries. i had sections of some of them that were blueberry mushy because my blueberries were huge, which also made for a messy clean up. will make again. - 1/8/12

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  • Incredible!
    21 of 21 people found this review helpful
    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. - 1/28/12

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  • Incredible!
    17 of 17 people found this review helpful
    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. - 1/22/12

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  • Incredible!
    13 of 13 people found this review helpful
    I made these into mini muffins just sprinkling the lemon sugar on top. Super Yummy!! - 4/12/12

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  • Incredible!
    13 of 13 people found this review helpful
    Passed the teen taste test! Wow!!
    Plan to add more lemon next time.
    My favorite donut is blueberry so it's perfect. If you don't like blueberries try apple cinnamon, pumpkin, strawberry or any other cake donut flavors you see at the donut shops! - 1/23/12

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  • 13 of 13 people found this review helpful
    White whole wheat flour can be found at Trader Joe's stores. I believe Bob's Red Mill and King Arthur Flours also produce it and they ship nationally. Many co-ops and health food stores either carry it or will order it for you. (Bob's Red Mill is a locally owned, Oregon company.) - 1/14/12

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  • Incredible!
    13 of 13 people found this review helpful
    These were soooo delicious! I made muffins, and had to bake for about 15 mins. My husband said they tasted too healthy, but I brought them to a breakfast meeting and they were a hit! One lady even took home the leftovers to share with her family! - 1/7/12

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  • Very Good
    12 of 13 people found this review helpful
    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 - 6/18/12

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  • Incredible!
    11 of 11 people found this review helpful
    Totally delish! I also made muffins, and used 1 cup whole wheat instead of the white and they turned out amazing! Now I just have to keep from eating all of them:) - 8/8/12

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  • 6 of 8 people found this review helpful
    I haven't tried yet but I wanted to note for those asking the nutritional information is for the regular size. I've made this mistake before - the Nutrition box shows the svg size as 1/the recipe yield as 10. The recipe states it makes 10 regular sized donuts! - 1/21/12

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  • 4 of 5 people found this review helpful
    Wish I had this recipe for Chanukah - 12/17/12

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  • Incredible!
    4 of 4 people found this review helpful
    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! - 7/31/12

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  • Incredible!
    4 of 4 people found this review helpful
    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. - 3/27/12

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  • Incredible!
    3 of 3 people found this review helpful
    I made muffins instead of donuts. The recipe yielded 8 muffins (which is about 1.25 servings). Since I don't have a zester, I used a vegetable peeler then finely minced the lemon peel. They were delicious. My husband, who can be very picky about "healthy" foods, went back for seconds. - 7/21/12

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  • Very Good
    2 of 2 people found this review helpful
    Tried these with my donut pan. My husband and granddaughter loved them. I like donuts heavier textured and a bit less moist, but loved the taste of these. Think next time I will try them as miny muffins and search out smaller blueberries as other members have commented. - 7/7/12

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  • Incredible!
    2 of 2 people found this review helpful
    I really enjoyed this recipe even though a few modifications due to a lack of ingredients. I used unsweetened applesauce instead of yogurt. i did not have any zest of lemon. In addition, i used a cookie sheet instead of a donuts pan so it was more like a fluffy cookie:) Did not glaze them! - 6/25/12

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  • Very Good
    1 of 2 people found this review helpful
    Very tasty!
    - 9/17/12

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  • Very Good
    1 of 1 people found this review helpful
    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. - 9/8/12

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  • 1 of 2 people found this review helpful
    I made these over the weekend and they were wonderful - 8/21/12

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  • Very Good
    1 of 1 people found this review helpful
    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. - 7/12/12

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  • Incredible!
    1 of 2 people found this review helpful
    De-Licious! I just made them and they are already half gone! - 6/25/12

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  • 1 of 3 people found this review helpful
    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? - 1/24/12

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  • 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 :) - 2/3/14

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  • I made these as muffins - mini and full size. Other commenters are right -- way too many blueberries. Half would suffice. Even so, for muffins, I have better recipes. I didn't notice the texture of the muffins were any like a donut. I won't be making this one again. - 1/26/14

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