These mini Warm Lemon Blueberry Donuts with Cream Cheese Glaze are so good with the icing dripping down the sides. You won’t be able to resist eating 2 or 3.
Ingredients
Donut Ingredients:
- ▢¼ cup plain Greek yogurt
- ▢3 tablespoon almond flour
- ▢3 tablespoon ground golden flax (or additional almond flour)
- ▢2 tbsp coconut flour
- ▢2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ▢2 tablespoon butter softened
- ▢1 egg
- ▢1 teaspoon lemon extract
- ▢½ teaspoon baking powder
- ▢tiny pinch of salt
- ▢⅓ cup small frozen blueberries
Cream Cheese Glaze:
- ▢1 oz cream cheese softened
- ▢2 tablespoon butter softened
- ▢2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ▢½ teaspoon lemon extract
- ▢½ tablespoon heavy cream or half and half room temperature
Instructions
- Preheat oven to 350.
- Combine all the ingredients for the batter except the blueberries and mix well. Divide between twelve mini donut molds. Press a few blueberries into each donut. Small blueberries work best.
- Bake for 25 min.
- Meanwhile, make the glaze. Combine all the ingredients. Put it into a piping bag or ziploc bag and cut a tiny part of one corner off.
- Cool the donuts and put them on a wire rack upside down. Drizzle the glaze over them. Store in the refrigerator. Warm in the oven or the microwave before serving to melt the glaze. I microwaved mine for thirty seconds.