Lemon Blueberry Donuts are the more fun blueberry muffin

Baked lemon blueberry donuts are the easy to bake blueberry muffin alternative that’s way less trashy than its donut shop equivalent loaded with big blueberry flavor and lemon accents to make the blueberries sing.

That you can make these in one bowl if you use fresh blueberries makes this a quick breakfast option that will delight your family.

Active time	Total time	Yield	Difficulty
20 min	35 min	12 donuts	Easy

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Just like my cinnamon sugar donuts and blackberry glazed donuts, these baked donuts are quick and easy to make and missing all the preservatives and unhealthy fats you’d find in a donut shop donut. You get all the fun of the donut without the mess of frying plus big flavor from lemon and blueberries. Win win win.

What you’ll love about these donuts

1. F.U.N.: They’re like blueberry muffins but with the novelty factor. The only thing more fun is if you could bake these into tiny tins shaped like dinosaurs. Shoot if that exists, it will jump into my cart…
2. Bright flavor: Blueberries and lemons are made for each other. The subtle floral undertones of the berries with the sunny acid of the lemon is refreshing and makes you think of sitting on a porch smelling blossoms.
3. Tender: The added yogurt and lemon make for a delicate soft crumb that’s the perfect contrast to the juicy berries.
4. Lovely: Facts: purple bakes are prettier. Plus using lemon zest as a sprinkle is another layer of painterly color contrast with some added zingy flavor. These actually look like they have some life in them instead of the often industrial-looking, blah-tasting donuts you can unfortunately buy at a shop.

Tips for making the best lemon blueberry donuts

1. Use wet hands: When you’re getting the batter into the pans, dampen your hands just a bit to help push and shape the batter into the pan. This will keep the batter from sticking.
2. Toss the berries in flour: Unless you’re making these donuts at the peak of blueberry season, you’re probably using frozen blueberries. Frozen berries are notorious for defrosting and oozing blue juice into your batter. That’s fine if you want a Violet Beauregarde color batter, but if you don’t, all you need to do is toss the berries with some of the dry ingredients before you add them to the batter. The flour will absorb any stray juices and keep the color from bleeding into the batter.
3. Glaze right after baking: Baked donuts are a little drier than a typical fried donut. Dipping the donut in the glaze right after baking will help keep the donut moist.

Lemon Blueberry Donuts

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• Author: Elizabeth Farr
• Total Time: 35 minutes
• Yield: 12 donuts 1x

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Description

Simple to make soft berry loaded blueberry donuts with accents of bright lemon flavor to get your day going in a way just a little more fun than a classic blueberry muffin. If you use fresh berries, this is a true one-bowl recipe.

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Ingredients

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Lemon blueberry donut batter

• 4 tablespoons butter, melted (57 g)
• 1 large egg
• 2/3 cup whole milk, (156 mL)
• 1/3 cup yogurt (75 g)
• 2 tablespoons lemon juice
• 1 teaspoon vanilla paste or vanilla extract
• 2 cups plus 2 tablespoons all-purpose flour (276 g)
• 1/4 cup granulated sugar (50 g)
• Zest of 1 lemon
• 2 and 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 /4 teaspoon freshly grated nutmeg
• 1 cup blueberries, fresh or frozen

Blueberry glaze

• 1 cup powdered sugar (120 g)
• 4 tablespoons butter, melted (57 g)
• 3 Tablespoons blueberry jam
• 2 Tablespoons lemon juice
• Reserved lemon zest

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Instructions

Make the batter

1. Preheat the oven to 375 F (180 C).
2. Melt the butter in a small pan.  Brush 2 6-cavity donut pans with a little bit of the butter.
3. Break the egg into the butter and then beat until the egg is smooth. 
4. Whisk in the milk, yogurt, half the lemon zest, and vanilla.
5. Mix the flour, sugar, baking powder, nutmeg, and salt, in a bowl.  If you’re using frozen blueberries, toss about 1/4 cup of the dry ingredients with the berries in a small bowl.  This is not necessary for fresh berries.
6. Make a well in the dry ingredients and pour in the milk mixture.
7. Stir to create a thick batter.  Fold the flour-coated berries in, just until the flour disappears.
8. Use a small cookie scoop to scoop 2 scoops of batter into each well of your pans.  Drop the batter into the edges of each well, and then use lightly damp hands to press the dough into the pan. 

Baking and finishing the donuts

1. Bake the donuts for 18-20 minutes until the tops spring back when you touch them.  Turn out the donuts onto a wire rack.

Make the glaze

1. Mix all the glaze ingredients in a small bowl. 
2. Dip the tops of the donuts into the glaze, and then scatter over some of the leftover lemon zest into the wet glaze.  Set the donuts to drain and for the glaze to set on the wire rack.  
3. Enjoy the donuts right away with a good cup of coffee.

Equipment

Nordicware Donut Pan

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Wilton donut pans

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Notes

Swap your berries: Use whatever berries you have.  Any frozen berries will make a good glaze, though you might want to adjust the spices.  In place of the nutmeg, use 1/2 teaspoon ground cardamom with strawberries, 1 tablespoon of vanilla sugar with raspberries, or cherries with 1/2 teaspoon of almond extract

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• Prep Time: 15
• Cook Time: 20 minutes
• Category: Morning breads
• Method: Baking
• Cuisine: American