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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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  • Going to cook these. Look yummy - 1/9/14

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  • Mmmmm .... tasty!!!!!
    KiWi - 1/2/14

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  • We really liked these. I used JMOUSE99's idea to toss the BB in the flour mixture & it worked well-they were evenly distributed in the batter that way. I also used frozen BB & left them on the counter to thaw a bit while I made the rest of the recipe. Next time I think I'll use only a cup of BB - 10/12/13

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  • This is a keeper! It took me more than 15 min to assemble though. Others' comments about size of berries and cooking time were very helpful. These are beyond yummy. They are AWESOME! - 9/3/13

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  • Celebrity Extravaganza! - 8/28/13

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  • My family absolutely loved it when I brought it as a dessert for a family gathering. I made the recipe exactly as it's written except for the blueberries part. I added just 1 or 2 frozen blueberries per donut after I put the batter on the pan. They came out great and did not break at all. Delish!!! - 8/25/13

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  • usually I don't like things like this, but my husband and I loved these - 8/23/13

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  • Very Good
    0 of 1 people found this review helpful
    Delicious :) - 8/13/13

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  • Incredible!
    0 of 1 people found this review helpful
    Sound delicious and can't wait to make this for breaksfast one morning. - 6/14/13

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  • very yummy. Made one pan large and 1 pan mini - 6/5/13

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  • Sounds yummers! Can't wait to try this healthier donut, especially since I heard about something called a "cronut" on TV last night and haven't been able to stop thinking about it. - 6/1/13

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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? - 5/26/13

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  • Made 12 sm muffin size - 5/20/13

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  • Tried to give this five stars but for some reason it wouldn't let me. These taste amazing! - 5/12/13

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  • I got 28 mini donuts out of this recipe. My husband's response "They are really good! It's hard to believe they aren't fried!" Definitely a keeper. I didn't have zest so used 2 T of lemonade powder and 1 tsp of lemon extract...still not quite lemony for us. Will add more lemon or zest next time - 5/11/13

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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!! - 5/5/13

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  • Awesome Recipe! I didnt have any blueberries so I used two mashed up bananas instead and I baked it in a loaf pan. It mad the best banana bread! Thanks for this awesome super versatile recipe! - 4/28/13

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  • Too small, had to have 3 of them, to be honest. - 4/9/13

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  • These are so delicious that it is hard to believe that they are so low in cal and fat! - 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! - 3/2/13

    Reply from CHEF_MEG (3/4/13)
    Glad you liked! Chef Meg


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  • Can't wait to try these - 2/20/13

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  • Amazing! First time at subbing yogurt in a recipe, but these are very good. Used to big of blueberries, but mine baked in 10 mins and were done. Did both mini donuts and mini muffins. - 2/18/13

    Reply from CHEF_MEG (2/18/13)
    Thanks! Chef Meg


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  • made these last night as muffins. Made 12 regular muffins baked 15-18 min. - 2/2/13

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  • Chef Meg was right, "...if they make it that far" indeed! I made the mistake of making these after I had accidentally missed lunch. I made a single batch according to instructions and all of them disappeared between me and my two kids (ages 6 and 8). Next time I'll double the recipe (and eat lunch) - 1/30/13

    Reply from CHEF_MEG (1/31/13)
    Funny! Chef Meg


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  • I liked this (not loved it), but more importantly, both my husband and 7 year old liked it. The 7 year old liked it so much, that he requested that I make it for hisfriends for Valentine's Day treats. - 1/27/13

    Reply from CHEF_MEG (1/28/13)
    Love the comment! Chef Meg


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  • SUPER YUMMY!!! - 1/21/13

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  • these were great. I found mini donut pans at goodwill for 50 cents. Next time I will just make muffins too hard to fill the donut pans. will make again - 1/14/13

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  • My lemon blueberry doughnuts were a little bit fragile; I think I need to make each one bigger.

    Taste-wise, I would definately rate then top notch! - 1/13/13

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  • Very tasty. Mine baked okay, but used a bit less lemon zest. - 1/11/13

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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! - 1/11/13

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  • Bad
    0 of 8 people found this review helpful
    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!!! - 1/9/13

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  • I've been looking for a low cal baked doughnut recipe. I'm hoping this is good.
    - 1/9/13

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  • 0 of 1 people found this review helpful
    I love blueberries and lemon together. I am going to have to try these, because I am always looking for something different to eat in the morning. - 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). - 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! - 1/9/13

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  • These look absolutely yummy - I can't wait to try them. - 1/9/13

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  • Excellent!!!!! The only change I made was to substitute Splenda, as my DH is diabetic. - 1/9/13

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  • 0 of 1 people found this review helpful
    Sugar and wheat. Sugar and wheat OMG! - 1/9/13

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  • that looks delIcIous. I am plannIng to try them. - 1/9/13

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  • 0 of 1 people found this review helpful
    Will not try I'm not a fan of sweet breakfast foods, do not like donuts, pancakes, waffles,or french toast, but I have meet a piece of bacon I would turn down - 1/9/13

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  • These are great, I used Splenda (brown) with cinnamon,for topping. They are something different for breakfast and so delicious - 1/9/13

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  • Particularmente no me gustan los Donuts, pero veo que la receta es perfecta para mis nietos - 1/9/13

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  • YUMMY! I've used a cake pop baker and mini muffin pans to make this recipe. Both turned out delicious! I even used frozen blueberries this time. Once thawed, they tasted just as good as fresh! - 10/27/12

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  • Excellent. I did not use the lemon sugar topping and they still tasted great. - 9/29/12

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  • 0 of 1 people found this review helpful
    Can't wait to try. I will mini muffin tins since I do not have a doughnut maker. - 9/15/12

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  • 0 of 1 people found this review helpful
    to rich for me . - 9/1/12

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  • 0 of 1 people found this review helpful
    Someone asked about not using yogurt to make this non-dairy? Maybe use apple sauce? - 8/3/12

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  • I used my electric mini donut maker (the blueberries made a mess of it! lol). My batter was really thick so I added about a third cup of water. These tastes amazing, especially warm. I didn't do the topping, they don't need it. - 6/9/12

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  • These are fabulous. I have a six-donut pan so I won't be "forced" to eat too many. Donuts have always been one of my favorite baked goods, so I have to make this an occasional treat to not go overboard. Love this recipe! - 4/24/12

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  • Making for my running morning group...hope they like them!
    - 4/12/12

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  • I couldn't find plain yogurt so I used blueberry yogurt. I didn't have a donut pan so I punted and used a mini muffin tin. The are muffin shaped but they taste great! This recipe is a keeper. - 4/8/12

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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!
    - 4/8/12

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  • Yum!
    - 3/17/12

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  • This was really yummy. Since my mom is gluten intolerant, we modified it using brown rice flour instead of the wheat flours. I forgot to add the xanthum gum (one tsp per cup of flour) that would have helped them hold together better. I baked them as mini-muffins and served them in bowls. Delicious. - 3/8/12

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  • We were just talking about donuts and how we needed a healthy delicious alternative when I was at work! This is perfect. I'm making them tonight. The girls at work are going to love it! - 3/8/12

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  • I will try these. sound yummy! - 3/6/12

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  • Thanks, I love blueberries but need something to down with the morning coffee. This should fit in nicely. - 3/6/12

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  • I love these. I made mine into muffins. Will make again and again! - 3/3/12

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  • Loved them! Dipped in plain sugar since my husband is not wild about lemon flavor and they were fantastic! - 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! - 2/29/12

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  • Sounds really good. I will have to try it. Thanks. - 2/29/12

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  • These are GREAT! I made them gluten free by subbing one measurement of flour with ground almonds and the other measurement with GF flour - the allergic and non-allergic gobbled them right up! - 2/28/12

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  • I was surprised at how dry the batter was for these, but I forged ahead and made them according to the recipe. The flavor was nice, but they were essentially donut-shaped muffins. It was pretty tough getting the dough into the donut forms; I think a little milk would make it easier. - 2/12/12

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  • Going to try these tomorrow morning for breakfast, using chopped apples (we don't have any blueberries in the house). - 2/11/12

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  • I veganized the recipe (egg-replacer + soy yogurt) and made these with raspberries and they were such a hit. I should serve them all the time for breakfast, then I'd have no trouble getting my kids to eat in the morning! - 2/9/12

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  • This sounds yummy. We often make our own wheat bread and have most of these ingedients on hand, except the fresh blueberries. I am going to give them a try with frozen. Any suggestions if I used frozen peaches or strawberries? Will it work chopping them when they are frozen? - 2/4/12

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  • Wow! I made donuts, sooooo good! My friend said they were too sweet! Advise : Dont bake more than 20 minutes, will burn! - 2/4/12

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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. - 2/4/12

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  • I will try these tomorrow! Sounds great. I will use my mini bundt pan (similar to the mini donut pan!). I hope these turn out as good as I expect.

    To answer the person who wanted to know about White Whole Wheat. It is a variety of wheat and I believe it is White Winter Wheat. - 2/4/12

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  • Delicious! Will use less blueberries next time. Thanks for the recipe! - 1/31/12

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  • You can pick up a donut pan at Target, or find a bunch on Amazon. I'd never seen one but they weren't hard to find. - 1/29/12

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  • These donuts were delicious especially after a few hours when the flavor semed to develop a little bit. I wish though that a comment would have been included that it might be helpful to spry the donut pan with some Pam to allow the donuts to pop out a lot easier. The first batch was a little messy! - 1/24/12

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  • Delicious, but the texture was closer to a muffin. I live at 5,000 ft, so maybe the altitude affected the texture. I got my donut pan locally at JCPenney's, but Amazon sells them too. I think these would be better as muffins. - 1/22/12

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  • What is the difference between white whole wheat and whole wheat? I will try them but will use regular wheat flour. For those that made the donuts, did you use the white whole wheat ? - 1/21/12

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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! - 1/21/12

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