Baked Blueberry Lemon Yogurt Donuts

Baked Blueberry Lemon Yogurt Donuts- made with Greek yogurt, fresh lemon and blueberries, these donuts are bursting with flavor!

I am not usually a lemon dessert kind of gal. Lemon meringue pie? No thanks, I’ll pass.

But there is something about blueberries and lemons that go so well together. Maybe it’s the combination of bright yellow and soothing blue. Or just the right amount of sweetness with a hint of sour.

I don’t know what it is but they just taste so right together!

My house smelled amazing while these were cooking. Talk about a great natural air freshener! It took a lot of willpower not to eat them right away.

When I finally did it was so worth it. These are dense with a light flavor that is not too sweet yet just enough citrus to please the palate. Mmmm, mmm…

I prefer mine warm but you can also refrigerate them and serve cold. I hope you’ll give this recipe a try because you will not be disappointed!

Baked Blueberry Lemon Yogurt Donuts

Bursting with fresh lemon and blueberry flavors, these donuts are moist and so delicious!
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Servings: 6


For the Donuts

  • 1/2 cup all purpose flour
  • 1/2 cup amaranth flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3 tablespoons canola oil
  • 2 eggs
  • 4 tablespoons cane sugar
  • 1/2 cup non-fat vanilla Greek yogurt
  • 1/4 cup unsweetened vanilla almond milk
  • 3/4 cup blueberries, fresh or frozen
  • 3 tablespoons lemon juice
  • 2 tablespoons lemon zest

For the Lemon Glaze

  • 3/4 cup powdered sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon almondmilk
  • 1 tablespoon melted vegan butter


  • Preheat the oven to 350°F (175°C) and grease the donut pan.
  • Combine the flours, salt and baking powder in a medium size bowl and set aside.
  • In a separate bowl, combine the eggs, canola oil, Greek yogurt and almond milk and whisk together.
  • Next, add in flour mixture while continuing to stir until a batter has formed.
  • Add in the lemon zest and 3 tablespoons lemon juice and combine.
  • Gently fold the blueberries into the batter with a spatula.
  • Spoon the batter into the donut pan or use a pastry bag to funnel it in.
  • Bake in the oven for about 22 minutes.
  • Allow to cool for 10 minutes while preparing the lemon glaze.
  • To make the glaze, stir together the powdered sugar, lemon juice, Earth Balance and almond milk until thickened and mixed well.
  • Glaze donuts and serve!
Course: Breakfast
Cuisine: American
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!