Ingredients Healthy Fruit Recipes Healthy Berry Recipes Healthy Blueberry Recipes Gluten-Free Blueberry-Lemon Doughnuts Be the first to rate & review! These yummy blueberry-lemon doughnuts use a blend of gluten-free flours making them a perfect treat for anyone with gluten intolerance or sensitivity. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on September 19, 2023 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Rate PRINT Share Trending Videos Close this video player Prep Time: 25 mins Additional Time: 20 mins Total Time: 45 mins Servings: 9 Yield: 9 servings Nutrition Profile: Diabetes-Appropriate Low-Sodium Soy-Free Heart-Healthy Vegetarian Gluten-Free Low-Calorie Jump to Nutrition Facts Ingredients 2 teaspoons canola oil 2 teaspoons gluten-free all-purpose flour ½ cup almond flour ½ cup gluten-free oat flour ½ cup gluten-free all-purpose flour ¼ cup granulated sugar (see Tip) 2 tablespoons vanilla-flavor whey protein powder 1 ½ teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon salt ¼ cup plain low-fat yogurt ¼ cup unsweetened almond milk 2 eggs 1 tablespoon finely shredded lemon peel 1 tablespoon canola oil ½ teaspoon vanilla 54 fresh blueberries (1/2 cup) 1 teaspoon powdered sugar (see Tip) Directions Preheat oven to 325 degrees F. In a small bowl stir together the 2 teaspoons canola oil and the 2 teaspoons gluten-free all-purpose flour. Coat the six cups of a 3 1/2-inch doughnut pan with some of the oil-flour mixture; set aside. In a medium bowl stir together the almond flour, gluten-free oat flour, the 1/2 cup gluten-free all-purpose flour, the granulated sugar, whey protein powder, baking powder, baking soda, and salt. In a large bowl whisk together yogurt, almond milk, eggs, lemon peel, the 1 tablespoon oil, and the vanilla until well mixed. Add the flour mixture to the yogurt mixture; whisk until well mixed. Spoon two-thirds of the mixture into prepared cups in doughnut pan, using about 1/4 cup of the batter for each cup; spread batter evenly. Arrange six blueberries in the batter for each doughnut (see Tip). Bake about 15 minutes or until doughnuts spring back when lightly touched. Cool in pan on a wire rack for 5 minutes. Using a thin metal spatula or table knife, loosen edges of doughnuts. Invert pan and tap on counter to release the doughnuts. Thoroughly wash and dry the doughnut pan. Coat three of the cups with the remaining oil-flour mixture. Fill these cups with the remaining batter and the remaining blueberries. Bake, cool, and remove as directed in Step 5. Serve warm or cool. Before serving, sift powdered sugar over doughnuts. Tips Tips: If using a sugar substitute, we recommend Splenda(R) Sugar Blend, C&H(R) Light, or Truvia(R) Baking Blend. Follow package directions to use product amount equivalent to 1/4 cup granulated sugar. Nutrition Facts per serving with sugar substitute: Same as below, except 156 cal., 16 g carb. (5 g sugars). Exchanges: 0 carb. We do not recommend using a sugar substitute for the powdered sugar. Placing blueberries evenly in the cups helps to prevent the doughnuts from sticking in the cups. Originally appeared: Diabetic Living Magazine Rate It Print Nutrition Facts (per serving) 164 Calories 8g Fat 19g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 9 Serving Size 1 doughnut Calories 164 % Daily Value * Total Carbohydrate 19g 7% Dietary Fiber 2g 7% Total Sugars 8g Protein 6g 12% Total Fat 8g 10% Saturated Fat 1g 5% Cholesterol 43mg 14% Sodium 208mg 9% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved