Lemon, Lavender and Blueberry Baked Donuts

<span itemprop="name">Lemon, Lavender and Blueberry Baked Donuts</span>
  • Prep Time: 25m
  • Cook Time: 15m
  • Total Time: 40m
  • Yield: 12 Mini Donuts


Donut Batter

  • 1 Egg
  • tablespoon Melted Butter
  • 1/3 cup Milk
  • 4 tablespoons Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Blueberries (Fresh or Frozen)
  • 1 cup All Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/3 cup Brown Sugar
  • 1/4 teaspoon Salt
  • 3 Sprigs of Lavender
  • 1/4 teaspoon Salt
  • 3 Sprigs of Lavender - Chopped

Marshmallow Topping

  • 10 Marshmallows
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Blueberry Juice (Squeezed from Blueberries)


  • 1 Sprig of Lavender


To Make Donut Dough

  1. Preheat the oven to 350 degrees F. Spray donut pan or muffin/cupcake tin with nonstick cooking spray. Add tin foil donut hole "spacers" if using muffin/cupcake tin.
  2. Whisk together dry ingredients in a large bowl. Salt, brown sugar, baking powder, and flour.
  3. In a separate bowl mix together the lemon juice, milk, egg, butter and vanilla.
  4. Combine the wet and dry ingredients until just mixed. (Be sure not to over mix.)
  5. Gently fold in the blueberries and chopped lavender.
  6. Distribute the batter into the pan evenly among the 12 tins. Try to keep the blueberries in the middle of the dough area as best as you can. It makes removing them without breaking them easier.
  7. Bake for 15 minutes at 350.
  8. Remove from oven and allow to cool.
  9. Remove tin foil and use a knife to continue to shape the donuts and remove excess.

To Make Topping

  1. Place marshmallows into a bowl and microwave for 20 seconds.
  2. Stir in lemon and blueberry juice.
  3. Dip tops of donuts into marshmallow mixture.
  4. Garnish with fresh lavender and allow to cool.

I'd love to hear your thoughts on this!