These Paleo Blueberry Lemon Donuts are the perfect grain free and refined sugar free way to enjoy your favorite treat!

You might be asking yourself, why have you been hiding these Paleo Blueberry Lemon Donuts from us for so long Kelsey?! Well trust me, I can explain!  When all of my kitchen stuff was in storage for 4 months, I forgot about how much I loved certain products that were hiding away. Yes my food processor was a huge one, but one that I always seem to forget about was my little donut pan!!  I don’t think I need to explain why I missed it – UM HELLO DONUTS!  If you put anything into a donut form, chances are I will love it.  Donuts are guaranteed to make anyone happy, especially if you put blueberries in them!  I am BEYOND pumped to be working with California Giant Berry Farms to show you the best ways to use your berries as we hop into berry season!  These guys get their “GIANT” name because their strawberries have HUGE flavor! No added pesticides or junk, just good old fashioned California soil and lots of love from this family run company!  

But today is all about blueberries & lemon!  For some reason this combo is always perfection!! They go fabulous together in treats but I love to make lemon vinaigrettes to toss salads with and top them with blueberries too!  My love for this combo probably goes back to one time when I had a lemon, poppyseed and blueberry muffin that kind of changed my life a little.  Of course back then (i was a kiddo), I wasn’t really as concerned with processed flours and sugars as I am now! So for this recipe I took out all of that and used almond flour and maple syrup to make the magic happen!  As you can see in the video below, I added the blueberries in last so you can still see their beauty and they don’t sink to the bottom.  Think of the berries as little gems or sprinkles, they steal the show so you gotta show them off!  
So between the almond flour and maple syrup these babies turn out to be paleo which you know I love!  My besties over at California Giant Berry Farms also love gluten free goods and they created two Gluten Free Cookbooks – one for Dinners for Two and one for FIESTAS!! Party on Wayne!  Check them out here and get cookin people!  Okay okay it’s time to check out these Paleo Blueberry Lemon Donuts!!



See how easy that was?  Just scroll down for the full recipe and if you need a donut pan you can grab one HERE!

These Paleo Blueberry Lemon Donuts are the perfect grain free and refined sugar free way to enjoy your favorite treat!

This post is sponsored by California Giant Berry Farms! I was compensated and all opinions are 100% my own. Thank you so much for supporting Little Bits Of!

These Paleo Blueberry Lemon Donuts are the perfect grain free and refined sugar free way to enjoy your favorite treat!

Pin the photo below to save this Paleo Blueberry Lemon Donuts recipe!

These Paleo Blueberry Lemon Donuts are the perfect grain free and refined sugar free way to enjoy your favorite treat!


Paleo Blueberry Lemon Donuts



  • 1 cup blanched almond flour
  • ⅛ teaspoon baking soda
  • pinch of salt
  • 2 tablespoons maple syrup
  • ½ cup coconut milk, full fat
  • 2 tablespoons coconut oil, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • ¼ cup fresh blueberries


  1. Preheat the oven to 350°F and spray a donut pan with oil spray.
  2. Mix together the blanched almond flour, baking soda and salt.
  3. In a separate bowl, whisk together the maple syrup, coconut milk, coconut oil, egg, vanilla and lemon zest.
  4. Using a rubber spatula, mix the wet and dry ingredients together. Do not over mix.
  5. Scoop batter into a large ziplock bag and cut the tip of the bag with scissors. Squeeze batter into the donut pan then shake it a little to evenly disperse the batter. Drop 4-5 blueberries into each
  6. Bake until a toothpick inserted into the center comes out clean, about 15 minutes.
  7. Set pan over a wire rack to cool. Wait until donuts are cooled a bit then remove from the pan.


41 replies
  1. Emily Weir says:

    Blueberry and lemon is one of my favorite flavor combos. Spring always makes me want to make everything citrus flavored too. And I can’t believe how easy these are to make!

  2. Sharon says:

    These look yummy! I do have a question though. Maple syrup is in the ingredient list but the directions say honey. Have you tweaked it or is it an either/or? Given the other ingredients, honey sounds like a good fit.

  3. Danielle says:

    We made these as mini muffins and they were great! I used lil sugar in place of the maple syrup but otherwise it was the same. Very good. Thank you!

  4. Jenn Truppa says:

    Hi! I made these this morning but they did not come out with a batter consistancy, more dough like, so when I put it in the donut pan they were clumpy. I used canned coconut milk, should I have used a box container type? I don’t know what else it could have been as I followed it exactly.

      • Jenn Truppa says:

        Hi! I actually opened the can of coconut milk and stirred it. I didn’t realize it was just supposed to scoop out the liquid. It was solid on top and liquid at the bottom when I poured it into a bowl. This must be what happen. I am a Paleo newb. 🙂

  5. Michelle says:

    I know it wouldn’t be paleo anymore, but could I replace the almond flour with regular flour and the coconut milk with regular milk? I have a tree but allergy but would love to try these!

  6. Lauren says:

    These were so yummy! Light and moist. Just a touch of sweetness to give that sweet breakfast feel without sugar overload. Even the kids loved them!!


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