Go Back
+ servings

Baked Blueberry Lemon Yogurt Donuts

Bursting with fresh lemon and blueberry flavors, these donuts are moist and so delicious!
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Breakfast
Cuisine: American
Servings: 6

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!