Guys, I’m not going to lie to you. I had MANY a failure in trying to perfect this recipe. But because lemon poppy seed is one of my husband’s all-time favorites and because I had to live up to my namesake, I persevered. And boy am I glad that I did.
These grain-free. gluten-free, sugar-free, paleo blueberry lemon poppy seed donuts are nothing short of divine. The recipe for these bad boys was derived from, of all things, a corn bread recipe from my grandma’s health food store in Park Rapids, MN. The corn bread recipe was stripped of its corn, replaced with coconut, and combined with lemon poppy seed flavors to create the ultimate Frankenstein coconut lemon poppy seed donut. The eggy and coconut-y base gives the muffin a beautiful yellow color, and the blueberries offer just enough sweetness to counteract the acidic lemon flavor. Not to mention the recipe is SUPER easy to whip up and provides such a cheery addition to any brunch setting.
So prepare to impress friends and taste buds alike with this sunshiny donut deliciousness:
Healthy Lemon Poppy Seed Donuts with Blueberry Icing
Ingredients
Lemon Poppy Seed Blueberry Donut
- 6 eggs
- 1/2 cup coconut oil
- 2 tbsp honey
- 1/2 tsp sea salt
- 3/4 cup coconut flour
- 1 tsp baking powder
- 4 lemons
- small handful frozen blueberries (optional)
Blueberry Icing
- 1/2 cup frozen blueberries
- 2 tbsp coconut butter (or coconut manna)
- 1 splash lemon juice
Instructions
Lemon Poppy Seed Blueberry Donut
- Preheat the oven to 350 F and grease donut pan.
- Combine coconut flour and baking powder in a small bowl.
- In a large bowl, beat the eggs until light and fluffy (2-3 minutes). Add in the flour mixture and honey and stir until well combined. Batter will be fluffy and firm. More like a dough. Or Amazon packing fill.
- Fill donut pan 1/3 full of batter and top with frozen blueberries. Fill to 2/3 full and repeat. Fill tins completely (NOTE: batter does not rise much, so the molds should be completely full) and repeat. (three total layers of blueberries)
- Bake for 25-30 minutes.
Blueberry Icing
- While donuts are cooling, thaw 1/2 cup of frozen blueberries. Do not drain.
- Mash the f out of the blueberries. I used the attachment pictured for my hand mixer. I have no idea what this attachment is for, but it mashes blueberries like a real gem. Don’t be fooled by online trolls who will tell you to remove the skin from the mixture. The skin is good. The skin is plumb full of nutrients and fiber. The skin is our friend.
- Melt 1 tbsp of coconut butter (NOTE: it melts hella fast so keep your eyes on it) and mix with the blueberries.
- Once cooled, dip donuts in icing. Store finished product in fridge.