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5 from 1 vote

Lemon Blueberry Donuts


Donut Ingredients

  • 4 TBS unsalted butter melted
  • 1/4 Cup coconut oil
  • 3/4 cup Cup organic cane sugar
  • 2 eggs
  • 2 tsp vanilla
  • lemon zest from 1 lemon
  • 1 cup milk
  • 2 2/3 cups flour self-rising
  • 1 cup blueberries frozen


  • 1 1/2 cup powdered sugar
  • 4 TBS lemon juice


Preparing the Donuts

  • Preheat oven to 425 degrees – spray the wells of a donut pan with non-stick spray.
  • In a large bowl, add the sugar, vegetable oil and melted butter and mix until well combined. Add in the eggs, vanilla, milk and lemon zest and mix again.
  • Add in the flour and mix until combined.
  • Fold in the blueberries, carefully. I coated the blueberries in a spoonful of flour to prevent them from sinking to the bottom.
  • Using a large Ziploc bag or a piping bag, scoop the batter into the bag and cut a good 1/2 inch to an inch off the corner of your bag. You want the opening to be large enough to fit blueberries through.
  • Pipe the batter into the donut pan, filling 3/4 of the way full. Bake for 8-10 minutes, until the tops are a light golden brown and a toothpick comes out clean. Set to cool for a few minutes before removing from the pan, and then cool the donuts on a cooling rack completely before glazing.

Preparing the Glaze

  • In a bowl, add the powdered sugar and 4 tbsp. of lemon juice and mix together until combined. You want the glaze to be just a little thick so it coats the donuts and sticks. If it’s too thick then add a little more lemon juice.
  • Take a donut and dip the top of it into the glaze, letting the glaze fall over the sides and set aside to harden up. Enjoy!
  • Enjoy!!