Blueberry Lemon Donuts

Updated: Aug 6, 2019

'Twas a storming thunderous night when I decided to bust out my donut tray for the very first time! Haha okay so I planned on making healthy naturally sweet donuts maybe fortified with protein for my fitness lover girls but I only had chocolate protein powder on hand and that sounded so #basic so I dug around pinterest for ideas and landed on a lemon poppy seed recipe for a vegan cake and adapted it to make lemon blue berry donuts! I'm definitely not the best baker so thanks internet..

Since they are so cute I thought I'd share the recipe. Just a heads up this recipe isn't the healthiest but there is always a time for unhealthy foods, right? I think I might bring these bad girls to our GWEP meeting Sunday night or to my friends kids birthday party. Undecided..but... either way there is an event coming where sweet treats are in order.

*Also- You don't need a donut tin, I'm just being extra. You can use a small loaf pan like the one you might use for banana bread or even just do muffins. Direction adjustments are below for ya! But Provided is a link for my donut tins.


Donut (or loaf or muffin):

  • 1 tbsp chia seeds

  • ¾ cup soymilk

  • 3 tbsp fresh lemon juice

  • 1 tsp vanilla

  • ⅓ cup coconut oil, soft (at room temperature)

  • ⅔ cups granulated sugar

  • 1 ⅓ cups unbleached all-purpose flour

  • 1 ½ tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp salt

  • ½ cup blueberries

  • 2 tbsp lemon zest

Lemon Glaze:

  • ⅔ cup icing sugar

  • 2 tbsp lemon juice

  • ½ tbsp lemon zest

Blueberry Lemonade Donuts/Muffin/ Loaf:

  1. Preheat oven to 350°F

  2. Whisk together chia seeds, almond milk, lemon juice, and vanilla. Set aside to thicken.

  3. Paste together coconut oil and sugar.

  4. Add the thickened chia seed mixture to the sugar coconut oil paste.

  5. Mix the flour, baking powder, baking soda, salt, blueberries, and lemon zest (dry ingredients) in a separate bowl.

  6. Add the dry ingredients to the wet ingredients and mix.

  7. Grease your donut tin (or use parchament paper for loaf/ cupcake cups for muffin.) Empty batter into pan and bake for (20 min donuts, 25-30 min cupcakes, 35 min loaf) or until a toothpick inserted in the center comes out clean.

  8. Let cool. Prepare Lemon Glaze.

Lemon Glaze:

  1. Whisk together icing sugar, lemon juice, and lemon zest.

  2. Remove your treats from its baking tray, and frost with glaze.

  3. Enjoy! (I topped with lemon zest and sprinkles!)

Makes 12 donuts, 12 muffins, or 1 small loaf