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–+ servings
Blueberry Lemon Curd Donut

Blueberry Lemon Curd Donut Holes that Brighten Your Day

These delightful Blueberry Lemon Curd Donut Holes bring a sweet and tangy flavor to your table, perfect for brunch gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 donut holes
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Can substitute with gluten-free flour
  • 3/4 cup sugar Can use coconut sugar for lower calories
  • 2 teaspoons baking powder Ensure freshness for optimal fluffiness
  • 1/2 teaspoon salt Essential for flavor enhancement
  • 1 cup milk Use almond milk for dairy-free option
  • 2 large eggs Use flaxseed meal mixed with water for vegan
  • 1 tablespoon lemon zest Experiment with lime zest for variation
  • 1/4 cup butter (melted) Can substitute with coconut oil for dairy-free
  • 1 cup blueberries Can use raspberries or strawberries
  • 1/2 cup lemon curd Homemade or store-bought, it's the star ingredient
Optional Topping
  • 1 cup powdered sugar For dusting
  • 1/2 cup extra lemon curd For drizzling on top

Equipment

  • Mini Muffin Pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a mini muffin pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a separate bowl, mix milk, eggs, lemon zest, and melted butter until smooth.
  4. Gently fold the wet ingredients into the dry ingredients and add blueberries.
  5. Fill the muffin pan cavities two-thirds full with batter.
  6. Bake for 12-15 minutes until golden brown and springy.
  7. Cool slightly, then fill with lemon curd or drizzle on top and dust with powdered sugar.

Nutrition

Serving: 1donut holeCalories: 120kcalCarbohydrates: 21gProtein: 2gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 7gVitamin A: 150IUVitamin C: 7mgCalcium: 30mgIron: 0.5mg

Notes

Store leftover donut holes in an airtight container for up to 2 days at room temperature. Freeze for longer storage.

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