Light Lemon Blueberry Donuts

Light Lemon Blueberry Donuts

4.2 of 5 (150)
member ratings
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


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


    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


No donut pan? Bake these in muffin tins instead!
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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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Member Ratings For This Recipe

  • no profile photo

    61 of 62 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

  • no profile photo

    30 of 30 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

  • no profile photo

    Very Good
    30 of 31 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

  • no profile photo

    27 of 27 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

  • no profile photo

    Very Good
    22 of 23 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