Lemon Glazed Blueberry Donuts are not just any donuts. The donuts are baked instead of fried. The lemon glaze is made with Meyer Lemons. And the blueberries are wild. Is your mouth watering yet?
Recipe Contributor – Gathered and Glazed (Instagram) Gathered and Glazed (Website) Gathered and Glazed (Facebook)
As Em from Gathered and Glazed writes, “In my experience, the secret to maintaining a holistic, healthy lifestyle is mastering the art of balance between restriction and overindulgence. My mantra in life is eat slowly, blissfully, and in moderation. Everyday life moves so fast; give yourself the space to enjoy and appreciate those occasional sneaky indulgences that bring you much deserved moments of pure joy.”
“If you try to eat nothing but kale salad everyday for a month straight, you will eventually end up clearing an entire package of Oreos in one sitting. All three sleeves.”
“So, if you want to eat a donut (or two) for breakfast on a dreary Monday morning, here’s your go-ahead. Lucky for you, unlike the store-bought variety, these blueberry Meyer lemon donuts are baked, naturally sweetened, and packed with nutritious ingredients that’ll keep you running throughout the day.”
Healthy, yummy, and satisfying. Make a batch of Lemon Glazed Blueberry donuts. Afterall, life is too short to not have your donuts and eat them too.
Lemon Glazed Blueberry Donuts
- coconut oil
- 1 cup almond milk
- 1 tbsp Meyer Lemon juice
- 2 flax eggs (see step 3 and notes)
- 1 cup brown rice flour
- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1 cup coconut sugar
- 1/2 tsp ground cinnamon
- 1 1/4 tsp ground nutmeg
- 1/4 tsp vanilla powder (see notes for substitution)
- 2 tsp baking powder
- 1/8 tsp salt
- 1/4 of a large, ripe banana, mashed
- 2 tbsp melted coconut oil
- 3 tbsp Meyer Lemon Juice
- 1 cup frozen wild blueberries
- 1 tbsp Meyer Lemon zest
- 1 tsp Meyer Lemon zest
- 2 tbsp Meyer Lemon juice
- 2 cups organic confectioners sugar
- 1/4 cup almond milk
- Preheat oven to 400°F. Prepare two 6-donut pans with a thin layer of coconut oil.
- In a small bowl, combine almond milk and Meyer lemon juice. Set aside.
- In another small bowl, mix 2 TBSP flax meal with 4 TBSP warm water and set aside. (This creates the two flax eggs.)
- In a large bowl, sift together brown rice, whole wheat, and almond flour. Add in coconut sugar, cinnamon, nutmeg, vanilla powder (see notes for substitution), baking powder, and salt. Whisk together.
- Combine mashed banana, melted coconut oil, and Meyer lemon juice. Add this mixture into the bowl with dry ingredients.
- Fold in blueberries and lemon zest until just combined.
- Add batter into a piping bag and pipe evenly into donut pans, filling each mold about ⅔ of the way.
- Bake for 20 minutes. Allow donuts to cool on a cooling rack.
- Combine lemon zest, lemon juice, almond milk, and confectioners sugar. Whisk together until a thick glaze is formed.
- Once donuts have cooled, glaze both sides and set aside to dry for 15-20 minutes before serving.
- If you don’t have vanilla powder, you can substitute pure vanilla extract. Add extract into wet ingredients instead of dry flour mixture.
- To make a flax egg, mix one TBSP of flax meal with 2 TBSP of warm water. Let this mixture rest for around five minutes to form a gel-like consistency.
Looking for something sweet to eat? Look here!