• 1 cup wholemeal flour
  • 1 cup fresh Australian blueberries
  • 1/2 lemon, juiced and zest grated
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 egg
  • 1/3 cup milk (e.g. soy milk)
  • 2 tbs olive oil spread
  • 1/3 cup coconut sugar*

*Note: You can use any sugar you like. I simply used coconut sugar as that was what I had in my cupboard but it’s not healthier than other types of sugar.


  1. Preheat oven to 200C.
  2. In a large mixing bowl, combine flour and baking powder.
  3. In a blender, place milk, egg, sugar, lemon juice, olive spread and vanilla. Blend for a few minutes until light and fluffy. Note: If you don’t have a blender, whisk ingredients in a bowl until light and fluffy.
  4. Add wet mixture to flour and combine (don’t over mix). Stir through blueberries and lemon zest.
  5. Spoon mixture into doughnut moulds and bake for 10-15minutes, checking with a skewer to see if cooked through at 10minutes.
  6. Once cooked through, remove from oven and allow to cool for a few minutes.
  7. Remove doughnuts from moulds and enjoy!
Lemon Blueberry Doughnuts

Click here to learn more about the health benefits of blueberries.