Lemon Blueberry Doughnuts

 

Lemon Bluberry Doughnuts

 

 

Oh, the things that summer brings! Honestly, I find it hard to commit to a favorite season. I know some are fall fanatics, obsessing over all things cinnamon and pumpkin, others welcome winter with woolen mittens wrapped around red Starbucks cups.Then there are those that bask in the warmth of the sun and savor backyard BBQ's and wedges of watermelon or even the bright newness of spring's fresh flavors. But I have to tell you, I love all of the seasons. All of these things! I feel like that meme with the cartoon sceaming "Pin all the things!" I can't help it, I happen to like having my cake and eating it too. Which, has never really made sense to me. If I have cake, why wouldn't I eat it? Is there some rule that I'm unaware of that says if you have cake, you can't eat it? Because that would be a ridiculous rule. Down right stupid actually. Of course you eat the cake. Anyways, that went down a rabbit hole fast, let's get back to the doughnuts and the delicious taste of spring and summer that is poured into them. These little delights are acutally quite healthy for you and not going to ruin your dreams of flaunting that two-piece any time soon, so keep calm and eat the doughnut.

 

 

 



Lemon Blueberry Doughnuts

1/2 cup whole wheat flour
1/2 cup all purpose flour
1/3 cup coconut sugar (or granulated)
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 egg
1/2 cup plain yogurt
1 Tbsp coconut oil
1 Tbsp lemon juice, plus zest of one lemmon
1 1/2 cups blueberries (fresh or frozen)

Extra lemon zest
Granulated sugar

How-to:
Preheat oven to 375 degrees. Lightly grease doughnut pan. If you don't have one, a muffin tin will work.

Combine all wet ingredients--except the bluberries--into one bowl and all of the dry ingredients into another bowl. Gently stir the wet into dry until just mixed. Fold in the blueberries.

Divide the batter among the doughnut pan or muffin tin and bake for 10 minutes.

Add the lemon zest to the extra sugar and sprinkle on top of the doughnuts right out of the oven. The heat and steam will help it stick to the tops without any extra butter or messy shaking in a bag.

Enjoy 3 of these little beauties for the same caloric damange as one from your local doughnut shop. Yep, you are welcome!


Life is always better homemade,
~LL