Blueberry Breakfast Donuts


There’s a blog called Chocolate Covered Katie I have to give mad props to. She is insane inventive when it comes to food, as her recipes are variations on favorites that are damn healthy without being boring.

I am allergic to egg-whites (which sucks!) but I manage. Either I vary recipes or the egg content is so low not to bother me. This recipe for her Blueberry Donut Muffins contains no eggs. You know I had to try it.

In true form, I tweaked the recipe a little bit. You can go to her post above for her recipe. The other thing I LOVED about her post was how no refined sugar was used. I upped the ante by also using coconut oil instead of standard oil.


Look, these aren’t “no-calories involved” healthy, but in comparison to your fried donut at the donut shop, these are a stellar alternative. And they taste guilty. Katie boasts being able to use gluten-free flour as well. You could also try that.

I added lemon zest in my recipe for a little kick. If you should know something about my by now, it’s that I love lemon. And blueberries. And lemon-blueberry things…

Previous Recipes
Lemon Garlic Broccoli Pasta
Feel Good Lemon Mint Tea
Lemon Zest Chicken
Lemon Ginger Corn Cake
Brown Butter Lemon Blueberry Muffins


1/4 cup milk of choice
1 tsp white vinegar
1/4 tsp pure vanilla extract
1/3 cup pure maple syrup
3 1/2 tbsp coconut oil
1 cup flour, loosely packed
1/4 tsp salt
1 tsp baking powder
pinch cinnamon
zest of 1 small lemon
1/2 cup blueberries, fresh


Combine first the milk, vinegar, vanilla extract, maple syrup and coconut oil. Set aside.


Zest one lemon directly into the bowl. Mix with wet mixture.

Grease a donut pan and preheat oven to 350 F. Set aside.

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Stir together flour, salt, baking powder, and cinnamon.


Once the oven is preheated, pour the wet ingredients into the dry ingredients. Stir until just evenly mixed. Don’t overmix.


Stir the blueberries in very carefully so they don’t break and turn everything purple.


Place dough evenly in a donut pan.


Bake 10-12 minutes or until donuts have risen and batter is no longer wet.


Let sit 5 minutes before removing from the pan.

They are good enough to eat on their own. You can glaze them if you like. I lightly dusted with powdered sugar and put them out for breakfast.



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