Dessert

Lemon Poppyseed Protein Donuts with Blueberry Glaze Recipe

ByClara Bennett April 7, 2026April 7, 2026

Introduction

These Lemon Poppyseed Protein Donuts with Blueberry Glaze offer a delightful twist on classic morning treats, combining bright citrus flavors with a boost of protein. Light, fluffy, and naturally sweetened, they make a perfect snack or breakfast option for anyone seeking a healthier dessert option.

Six donuts are placed on a white marbled surface and a metal cooling rack. Each donut has a thick purple glaze layer on top and a light golden brown base layer. One donut in the front shows a bite taken out, revealing a soft and slightly speckled inside layer. Some fresh blueberries are scattered around the donuts. In the background, there is a whole yellow lemon and a small jar filled with the same purple glaze. The scene is bright and clean, emphasizing the rich purple glaze and soft texture of the donuts. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 scoops Cellucor Whipped Vanilla Whey Protein
1/4 cup almond flour
2 tbsp coconut flour
2 tbsp Monkfruit sweetener (24 grams)
1 tsp poppyseeds
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup unsweetened applesauce
2 tbsp coconut milk
1 egg
1 tsp lemon zest
1/4 tsp lemon extract
1/3 cup blueberries
5 tbsp Swerve confectioner’s sugar (45 grams)
1 tbsp lemon juice

Instructions

Step 1: Add the blueberries and lemon juice to a small pan and bring to a boil over medium heat. Reduce heat and simmer for 10-15 minutes, or until the blueberries have burst and the sauce thickens.
Step 2: Remove the pan from heat and let the blueberry sauce cool slightly. Transfer the mixture to a food processor and blend until mostly smooth. Set aside.
Step 3: Preheat your oven to 350°F (175°C).
Step 4: Sift all dry donut ingredients into a bowl, excluding the poppyseeds. In a separate bowl, whisk the egg until frothy, then add the poppyseeds, unsweetened applesauce, coconut milk, lemon zest, and lemon extract. Combine wet and dry ingredients by folding gently until just mixed.
Step 5: For best results, transfer the batter into a piping bag and pipe it evenly into a donut pan.
Step 6: Bake the donuts at 350°F for 15-18 minutes, or until a toothpick inserted in the thickest part comes out clean.
Step 7: After the donuts have cooled, whisk the blueberry sauce with the confectioner’s sugar to create the glaze. Dip each donut into the blueberry glaze and allow them to set before serving.

Tips & Variations

Try substituting fresh lemon zest with orange zest for a different citrus twist.
If you don’t have a piping bag, use a spoon to carefully fill the donut pan to maintain shape.
For a vegan version, replace the egg with a flax egg and use a plant-based protein powder.

Storage

Store the glazed donuts in an airtight container in the refrigerator for up to 3 days. To enjoy them warm, reheat briefly in a microwave or oven. The glaze may soften slightly but remains delicious.