Description
If you’re looking for a fresh, fruity, and feel-good treat, these Baked Lemon Blueberry Doughnuts are exactly what you need.
Ingredients
For the Doughnuts:
- 1 cup all-purpose flour (125g)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup granulated sugar (65g)
- 1 tablespoon lemon zest (about 1 lemon)
- 1 large egg
- ⅓ cup plain Greek yogurt (75g)
- ¼ cup milk (60ml)
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ½ cup fresh blueberries (75g), rinsed and dried
For the Lemon Glaze:
- ½ cup powdered sugar (60g)
- 1 tablespoon fresh lemon juice
- 1–2 teaspoons milk, as needed for consistency
Instructions
Preheat oven to 375°F (190°C). Lightly grease your doughnut pan or spray with non-stick cooking spray.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
In a separate bowl, whisk the egg, sugar, Greek yogurt, milk, oil, and vanilla until smooth and creamy.
Add the dry ingredients to the wet and mix gently with a spatula until just combined. Be careful not to overmix.
Gently fold in the blueberries, being careful not to crush them.
Spoon or pipe the batter evenly into each doughnut cavity, filling about ¾ full. A piping bag or zip-top bag with the corner cut off works well.
Bake for 10–12 minutes or until the tops spring back when lightly pressed and a toothpick comes out clean.
Let doughnuts cool in the pan for 5 minutes, then transfer to a wire rack. Once completely cooled, dip or drizzle with the lemon glaze.
Notes
- Use fresh lemon zest for maximum flavor—it makes a big difference.
- Do not overmix the batter or your doughnuts may turn out dense.
- Grease the pan well even if it’s non-stick to ensure easy removal.
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 6 doughnuts
- Calories: 320
- Sugar: 2g
- Fat: 8g
- Carbohydrates: 12g
Keywords: Blueberry Doughnuts