Baked Blueberry Lemon Yogurt Donuts
Baked Blueberry Lemon Yogurt Donuts- made with Greek yogurt, fresh lemon and blueberries, these donuts are bursting with flavor!
I am not usually a lemon dessert kind of gal. Lemon meringue pie? No thanks, I’ll pass.
But there is something about blueberries and lemons that go so well together. Maybe it’s the combination of bright yellow and soothing blue. Or just the right amount of sweetness with a hint of sour.
I don’t know what it is but they just taste so right together!
My house smelled amazing while these were cooking. Talk about a great natural air freshener! It took a lot of willpower not to eat them right away.
When I finally did it was so worth it. These are dense with a light flavor that is not too sweet yet just enough citrus to please the palate. Mmmm, mmm…
I prefer mine warm but you can also refrigerate them and serve cold. I hope you’ll give this recipe a try because you will not be disappointed!
Baked Blueberry Lemon Yogurt Donuts
Ingredients
For the Donuts
- 1/2 cup all purpose flour
- 1/2 cup amaranth flour
- 1/4 cup coconut flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons canola oil
- 2 eggs
- 4 tablespoons cane sugar
- 1/2 cup non-fat vanilla Greek yogurt
- 1/4 cup unsweetened vanilla almond milk
- 3/4 cup blueberries, fresh or frozen
- 3 tablespoons lemon juice
- 2 tablespoons lemon zest
For the Lemon Glaze
- 3/4 cup powdered sugar
- 3 tablespoons lemon juice
- 1 tablespoon almondmilk
- 1 tablespoon melted vegan butter
Instructions
- Preheat the oven to 350°F (175°C) and grease the donut pan.
- Combine the flours, salt and baking powder in a medium size bowl and set aside.
- In a separate bowl, combine the eggs, canola oil, Greek yogurt and almond milk and whisk together.
- Next, add in flour mixture while continuing to stir until a batter has formed.
- Add in the lemon zest and 3 tablespoons lemon juice and combine.
- Gently fold the blueberries into the batter with a spatula.
- Spoon the batter into the donut pan or use a pastry bag to funnel it in.
- Bake in the oven for about 22 minutes.
- Allow to cool for 10 minutes while preparing the lemon glaze.
- To make the glaze, stir together the powdered sugar, lemon juice, Earth Balance and almond milk until thickened and mixed well.
- Glaze donuts and serve!
I love blueberries. Those donuts look delicious, great blend of flours and I like that it’s with Greek yogurt and Almond milk (and eggs can be replaced, don’t worry ;)) It’s so nice that you photograph each stage of the cooking process.
Can’t wait to “hear” how was your vacation!!!
Happy Valentine’s Day to you too! We are staying at home, I’ll make a romantic dinner. Nothing crazy. We always say that we celebrate Valentine’s Day everyday (for the past 7 years now) :) What are your plans?
Your Valentine’s Day sounds perfect. We are going to be unpacking and doing laundry. Very romantic. ;)
How cute are these?? They sound delicious, too! :)
Thank you! They were so yummy!
It’s 5am and you have convinced me that I need to get off of my computer and make these donuts ASAP. Holy moly they look delicious. I love that they use a variety of flours too!
That’s so funny! You made me crave French onion soup last night so I had to go get some for dinner. :)
Will you overnight me these donuts please??? wow they look fantastic!
Haha! Yes, I am craving one right about now!
This looks amaaazing! :)
http://cafecraftea.blogspot.com
Yum! Could you use all coconut or all almond or a mix of the two for low carb?
Replacing the all purpose with extra amaranth flour might work but all coconut flour is too risky.
how about all almond flour?
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I just made this recipe this morning and followed your directions exactly, but my dough was super liquid-y and the baked donuts crumbled. I’m wondering if the amounts listed for your liquid ingredients are all correct? My dough didn’t resemble yours in the slightest!
Hi Kerrie! I’m sorry to hear this recipe didn’t work out for you. Did you use the exact flours I have listed? Making changes to the type of flours will effect how much liquid is absorbed.
What If I used all spelt flour?
I haven’t tried that so I’m not sure. The texture would definitely be different but it could work.
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