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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 85.4
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 152.2 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.3 g

View full nutritional breakdown of MAKEOVER: Light Lemon Blueberry muffins (by CDCSMITH2013) calories by ingredient
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MAKEOVER: Light Lemon Blueberry muffins (by CDCSMITH2013)

Submitted by: CDCSMITH2013

View the original recipe for Light Lemon Blueberry Donuts

Number of Servings: 12


    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 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


No donut pan? Bake these in muffin tins instead!


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

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