Light Lemon Blueberry Donuts
(150)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 10
Ingredients
1/2 cup white whole wheat flour1/2 cup all-purpose flour1/3 cup granulated sugar3/4 teaspoon baking powder3/4 teaspoon baking soda1/4 teaspoon salt1 egg1/2 cup plain low-fat yogurt1 tablespoon canola oilzest of one lemon, plus 1 tablespoon lemon juice1 1/2 cups fresh blueberriesSugar Topping:1 tablespoon plus one teaspoon granulated sugarzest of one lemon, chopped
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
Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 111.6
  • Total Fat: 2.4 g
  • Cholesterol: 19.4 mg
  • Sodium: 194.4 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.0 g

Member Reviews
  • JMOUSE99
     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
  • FLORIDAJOE1
     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
  • 2010_IS_MY_YEAR
     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
  • MYBESTNOW
     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
  • LBKAUFF
     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
  • DELERIOUS64
     I made these into mini muffins just sprinkling the lemon sugar on top. Super Yummy!! - 4/12/12
  • GTNGIRL
     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
  • JULIA1154
     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
  • CHRISTENMG
     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
  • KRISTA4REAL
     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
  • RBETYOURASS
     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
  • KRISTIN9924
     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
  • STOUART
     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
  • CD13330286
     Wish I had this recipe for Chanukah - 12/17/12
  • DAYSPRING-STAR
     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
  • CD12481920
     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
  • NEELIXNKES
     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
  • ADOUPE
     De-Licious! I just made them and they are already half gone! - 6/25/12
  • SPARKPEOPLE1951
     I tried these this morning. I had to bake about 12 min for donuts and 15 min. for muffins. These made 6 donuts and 5 muffins. I made the topping, but I don't think I will do that again. Does anyone know if you can make the batter the night before and fix in the morning? - 10/28/17
  • KACEYSW
     Very tasty! I made them with almond and coconut flour as I can't use real flour. Had to add a touch more yogurt (I used lemon yogurt to enhance the lemon flavor. - 4/18/17
  • SRIVERS1
     I made these in mini muffins. These are really good. I go to work really early so they are great for my break time. - 4/13/17
  • PLATINUM755
     I added the lemon zest to the batter to make the blueberry flavor pop... and YUMMY. Only other change I made was substitute cinnamon for the sugar topping. - 4/12/17
  • NONNAOF2
     I do not have a doughnut pan, so I made muffins instead and they were absolutely delicious, I didn't change a thing. - 4/12/16
  • HONEYBABE28
     Tasty, ended up subbing the blueberries for frozen raspberries, should have added more baking soda and powder to help the, rise due to more moisture. Nevertheless these are great and perfect for breakfast with just the slightest dab of butter! - 2/29/16
  • ALLTHEBEST4ME
     Love these! No weird ingredients; no fake sweeteners. I have a toaster oven and donut pans, and I kept the batter in the fridge to bake up 4 at a time. I'm an old hand at blueberry muffins, so I left the berries out of the batter, and tucked them into each donut before baking. - 8/7/15



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