Savor the fresh tastes of the season and treat yourself to these Skinny Lemon Blueberry Donuts with Lavender Glaze! Lightened-up with Greek yogurt and fresh fruit, these easy breakfast treats come together in a matter of minutes (thanks to a box of cake mix), but they taste like decadent bakery fare. Enjoy one of these light snacks with a cup of tea for the perfect afternoon pick-me-up!
For as long as I can remember, I have loved donuts. As a child they were definitely my favorite breakfast, and I suppose some things never change! As an adult, though, I realize that a-donut-a-day is probably not the healthiest habit. That’s why I have since become enamored with my inexpensive donut pan! I can bake up any flavor donut that I can imagine in the comfort of my own home…and I can make them just a wee bit better for me! Win-Win.
I obviously bake seasonally, so right now I’m loving the fresh flavors of the warm-weather produce. I’ve used A LOT of berries in my cooking recently, and these Skinny Lemon Blueberry Donuts recipes to date. That’s right…I said “skinny” and “donuts” in the same sentence! Does it sound too good to be true?
I lightened up a lemon cake mix with the help of some Greek yogurt, water, egg whites, and tons of fresh, juicy fruit. Top the donuts off with a fresh lavender glaze and you have a light little treat that’s perfect for a tea party, a mid-morning snack, a dessert, or a fancy brunch spread. Basically, you can enjoy them whenever you please!
I make my simple lavender glaze with just a single drop of this Young Living Lavender Essential Oil. I love cooking with these oils, and I have found that they are a constant kitchen companion — whether I’m using them to flavor some plain ‘ol water, to zest up a homemade salad dressing, or as a flavor-booster in a healthy recipe like this.
That said, if you don’t have any essential oil on hand and you JUST MUST MAKE THESE donuts RIGHT NOW, then don’t worry! You can either use some vanilla extract in the glaze instead, add some fresh lemon juice to the glaze instead, or just skip it altogether and keep the glaze plain. They will still taste AHHHHHMAZING.
Oh, and if you don’t have a donut pan either, that’s okay too! These work just as well in a muffin tin (trust me…I’ve tried it!). You just may need to alter the baking time slightly for the muffins.
Enjoy these easy, fast, and delicious baked goods. If your house is like mine, they will disappear fast!
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Skinny Lemon Blueberry Donuts with Lavender Glaze
- 1 ¼ cups lemon cake mix a little less than half the box
- ½ cup plain Greek-style yogurt
- ¼ cup water
- ¼ cup egg whites or liquid egg substitute
- 6 ounces fresh or frozen blueberries
For the Glaze:
- 1/2 cup powdered sugar not packed
- 1 1/2 tbsp. unsweetened vanilla almond milk light vanilla soymilk, or fat-free dairy milk
- 1 drop Young Living Lavender Essential Oil this is optional! You could also substitute with about 1/2 teaspoon of vanilla extract or lemon juice
- Dash salt
Preheat oven to 400 degrees. Spray a 6-cavity standard donut pan with nonstick spray.
In a large bowl, combine cake mix, yogurt, water and egg whites/substitute. Mix until completely smooth and uniform. Gently fold in blueberries. Evenly distribute batter into the cavities of the donut pan and smooth out the tops.
Bake until a toothpick inserted into a donut comes out mostly clean, about 12 minutes.
Meanwhile, place a cooling rack over a baking sheet.
Let donuts cool completely, about 10 minutes in the pan and 15 minutes on the cooling rack.
Interested in buying Essential Oils? I have a great FAQ page here that will answer your questions and give you all of the info that you need to order your own set!
I’ve teamed up with some of my blogging buddies again this month to share some awesome lavender recipes. Check out these other great ideas!
Blueberry Lavender Lemonade // Lavender Honey Ice Cream
Looking for more healthy breakfast options? Try these favorites:
Healthy Peach Melba Breakfast Shortcakes
**Note: Not all essential oils are edible. Due to lack of purity, 98% of essential oils sold should NOT be ingested. An edible essential oil will be labeled “therapeutic-grade” and have a “Supplement Facts” box on the label showing the nutritional value – do NOT use just any brand of essential oil for cooking/flavoring foods. Be sure to use pure oils from reliable sources, not synthetic scents or flavorings.