Baked Wild Blueberry & Meyer Lemon Donuts

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.

In my experience, the secret to maintaining a holistic, healthy lifestyle is mastering the art of balance between restriction and over-indulgence. 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.

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.


I’m seemingly on the side of unpopular opinion, favoring cake over yeasted, but I have an unwavering stance on blueberry donuts. They are undoubtedly the best. Who wants fruit in their donuts, you ask? Great question. You do. Trust me, if you haven’t tried a glazed blueberry donut, you’re in for a life changing experience.

Spring is quickly approaching (mostly everywhere else besides Chicago where we will be frozen until mid-May), and my favorite thing about the warm weather season is all the fresh produce that pops up in the market. Right now, Meyer lemons are in peak season and impossible to pass up, especially when paired with blueberries in fresh baked goods.

These robust, sweet lemons make the perfect flavored glaze for baked blueberry donuts. These are naturally sweetened with coconut sugar and banana, and studded with wild blueberries in every bite.

When making the dough, I found that the combination of almond, whole wheat, and brown rice flour made the perfect light and chewy texture. However, if you’d like to use just one flour, you can replace the original combination with 2½ cups of brown rice flour. This will give you donuts that are a little bit chewier, but still deliciously light and fluffy.


Tiny, frozen wild blueberries are the key to the texture of these donuts. I always found having big chunks of blueberry in my donuts to be undesirable. Regular fresh blueberries tend to leak too much juice while baking and water down the batter. With frozen wild blueberries, you get a deeply concentrated, almost candied blueberry taste without changing the consistency of the donuts.

When combining and adding additional ingredients into the dough, be careful to stir until the mixture has just come together. Otherwise, you’ll end up with a dense batch of donuts.

When you’re ready to bake, fill each mold about ⅔ of the way to ensure that your donuts don’t overflow. Piping the dough into the molds isn’t absolutely necessary, but will make for a much prettier end product!


The traditional Meyer lemon glaze is the element that gives these donuts their bright taste and crisp bite. But, if you’d like to coat your donuts with a naturally sweetened glaze, you can opt for a simple lemon reduction. Bring 1 TBSP of maple syrup, ¼ cup full-fat coconut milk or coconut cream, 3 TBSP of Meyer lemon, and 1 tsp of lemon zest to a boil and reduce for about 10 minutes.


Bakes Wild Blueberry & Meyer Lemon Donuts

Takes , Serves 13.


  • 1 Cup Almond Milk (240 ml) + 1 TBSP Meyer Lemon Juice
  • 2 Flax Eggs **
  • 1 Cup Brown Rice Flour (166g)
  • 1 Cup Whole Wheat Flour (113g)
  • ½ Cup Almond Flour (48g)
  • 1 Cup Coconut Sugar (200g)
  • ½ tsp Ground Cinnamon
  • 1¼ tsp Ground Nutmeg
  • ¼ tsp Vanilla Powder
  • 2 tsp Baking Powder
  • ⅛ tsp Salt
  • ¼ Ripe Large Banana Mashed (~ 33g)
  • 2 TBSP Melted Coconut Oil
  • 1 Cup Frozen Wild Blueberries (140g)
  • 1 TBSP Meyer Lemon Zest + 3 TBSP Juice

  • Glaze
  • 1 tsp Meyer Lemon Zest
  • 2 TBSP Meyer Lemon Juice
  • 2 Cup Organic Confectioners Sugar
  • ¼ Cup Almond Milk
  • Instructions

    1. Preheat oven to 400°F. Prepare two 6-donut pans with a thin layer of coconut oil.
    2. In a small bowl, combine almond milk and Meyer lemon juice. Set aside.
    3. In another small bowl, mix 2 TBSP flax meal with 4 TBSP warm water and set aside.
    4. In a large bowl, sift together brown rice, whole wheat, and almond flour. Add in coconut sugar, cinnamon, nutmeg, vanilla powder*, baking powder, and salt. Whisk together.
    5. Combine apple cider vinegar mixture, mashed banana, melted coconut oil, and Meyer lemon juice. Add this mixture into the bowl with dry ingredients.
    6. Fold in blueberries and lemon zest until just combined.
    7. Add batter into a piping bag and pipe evenly into donut pans, filling each mold about ⅔ of the way.
    8. Bake for 20 minutes. Allow donuts to cool on a cooling rack
    9. Meyer Lemon Glaze: 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 (step 5) 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.