Don’t these baked doughnuts look tasty? Yes?.. well they are. Do they look to you like they’re vegan? No?… well they are! Doughnuts that are tasty and healthy (well, relatively so)? Yes, it’s true. If you’re skeptical that these aren’t going to fool anybody, or satisfy that coffee-and-doughnut, milk-and-dunk-a-doughnut, or “just give me something sweet!” craving – you’re not alone. I thought the same thing, but the recipe looked super simple and at least one member of my household loves the combination of blueberries and lemons. So, I decided to give them a half-hearted “try”.
I’m now here to tell you I’ve since made these multiple times, experimenting with the original recipe just a bit. These Blueberry Lemon Chia Doughnuts will satisfy any doughnut-shop sweet craving and because of that, they won’t stick around for long. But since they whip up in no time, in almost one little bowl, you can just keep making more. Before you get started, you’ll need a baking doughnut pan, and I also recommend you have a large plastic bag for piping the batter into the doughnut molds before baking. This makes them lickety-split easy.
Fresh blueberries and lemon zest combine with a nice crunch of chia seeds (you could also add flax and unsweetened coconut). Just the right amount of nutmeg or cinnamon gives the perfect complexity to each bite. We did side-by-side blind taste-tests comparing nutmeg or cinnamon, and liked them both equally, so just use what you want. These are so fast that you could make one batch with nutmeg and one with cinnamon.The sugar glaze is best added after the doughnuts cool completely, but this doesn’t take long. A little extra lemon zest on top makes them look even more special.
The Blueberry Lemon Chia Doughnuts have healthy benefits from the blueberries, lemon zest and chia seeds (fiber, omega-3s and antioxidants), and they’re better for you since they’re baked rather than deep-fried, but let’s be real. This is still a sweet treat. But doughnuts are usually loaded with sugar grams, which is a concern for me. These come out at about 7 grams per doughnut, which was still too much for my husband “sugar is the enemy!”, but still considerably less than most baked doughnut recipes I’ve found. For the sugar in the recipe, stick with brown sugar. I tried other options, but sweeteners like Stevia or honey have 19 grams per tablespoon vs. 4 grams for brown sugar or coconut sugar. You could cut the sugar down to 3 tablespoons rather than 1/4 cup and they’re still pretty darn great and the sugar grams then come down to 6 per doughnut. After all that information, those of you who know me know that I have many sweet indulgences on Good Dinner Mom that have no consideration for sugar grams, because I’m all about splurging now and then. The reason I mentioned the sugar grams here is, since the doughnuts are a vegan recipe and since some of the healthy benefits are mentioned, I wanted to give full disclosure about sugar content. So, now you can plan as you like after all that.
I’ve had my doughnut pan for a while now, and am just now getting around to using it. I’m so glad these delicious Blueberry Lemon Chia Doughnuts were my maiden voyage. Give them a try and you too will be making them over and over.
- For the doughnuts:
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg or ground cinnamon
- ¼ scant cup brown sugar
- ¼ cup chia seeds
- 1 tablespoon lemon zest (more is even better)
- ½ cup blueberries, fresh or frozen (if frozen, thaw first)
- ½ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- For the glaze:
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- ¼ teaspoon vanilla extract
- Extra lemon zest for decorating top of finished donuts, if desired
- Preheat oven to 325F degrees. Lightly grease a 6-count doughnut baking pan (I used coconut oil).
- In a medium bowl, combine flour, baking powder, salt, nutmeg or cinnamon, brown sugar, chia seeds and fresh lemon zest. Stir together to combine.
- In the bowl of a blender or food processor, combine blueberries, almond milk and vanilla extract. Plus just a few times to combine, about 3 good pulses.
- Stir the blueberry mixture into the flour mixture until well combined.
- Spoon the batter into a large plastic bag and cut the corner off (about 1-inch). Pipe into the doughnut pan. Alternately, you could just spoon it into the pan, but the bag method is super easy.
- Bake for 12-13 minutes, until golden brown.
- Flip donuts out on a wire rack and cool for 5-10 minutes.
- While doughnuts are cooling, make the glaze. Whisk together the powdered sugar, lemon juice and vanilla extract. Add more sugar if you want a thicker glaze.
- Dip cooled donuts in the glaze and grate additional lemon zest on top of the doughnuts, if desired.