Light Lemon Blueberry Donuts
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Light Lemon Blueberry Donuts calories by ingredient
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
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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
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
Member Ratings For This Recipe
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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
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FLORIDAJOE1
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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
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MYBESTNOW
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LBKAUFF
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DELERIOUS64
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GTNGIRL
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JULIA1154
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CHRISTENMG
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KRISTA4REAL
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RBETYOURASS
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KRISTIN9924
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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
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CD13330286
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DAYSPRING-STAR
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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
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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
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ADOUPE
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SPARKPEOPLE1951
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KACEYSW
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SRIVERS1
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PLATINUM755
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NONNAOF2
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HONEYBABE28
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ALLTHEBEST4ME
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CD12370950
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DR_NIC
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LOFSTI
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ADLINS
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LAMBEAULEAP
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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SABLENESS
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VIKTORIALYN
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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CD13674347
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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AIREBEAR42
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DALANYON
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S318830
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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CDCSMITH2013
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TIAMET2
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3LITTLEPIGSRWE
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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MANIKLODE
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JUDY1676
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DEE107
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JUSTJ2014
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CECTARR
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TERMITEMOM
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DAIRMEN
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ERIN_POSCH
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PREMAM
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SHERYE
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GOFORGIN
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CKEYES1
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PIZZA5152
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LAURALLANCE
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REGILIEH
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CORVETTECOWBOY
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CD4114015
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CMRKSU12
Made as stated except had to use vegetable oil. The batter was very thick, hard to spread, added 1/4 cup water to the batter to make it easier to spread. The donuts need to be cooled completely before shaking them in the baggie with sugar, the lemon zest got the sugar coating to wet. Nix the 2nd egg - 1/18/20
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BONNIE1552
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ALEPEQUIJADA
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JUNETTA2002
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ROSSYFLOSSY
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WHITEANGEL4
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KITTYHAWK1949
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KCHAMB1206
Gave recipe a 3 because I think it needs some work, but give it 5 stars for taste. Batter was too stiff to work with, cut it with 1/4 cup milk, try more yogurt next time. Wouldn't spread in donut pan so used mini muffin pan with paper liners. Had to bake 15 minutes. Very tasty. Will make again. - 5/7/18
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KATHYJO56
