These lemon blueberry mochi donuts take a classic flavor combination and give it some Asian flair. Made in only one bowl, these chewy mochi donuts are incredibly easy to make and come together in less than 40 minutes. Included in this recipe are tips on how to reduce sugar and what to do if your glaze is too runny!

Five lemon blueberry mochi donuts on parchment paper with lemon slices and blueberries next to them.

It’s been a long time since I’ve made a mochi donut this year. My last recipe was my ube mochi donuts (which are amazing!). So I thought it was time to whip up a new recipe. Right now, I am obsessed with the idea of sweet and tart flavors because the tart flavors provide balance to the sweet flavors. That flavor combination makes for THE BEST desserts, and that’s what I love most about these lemon blueberry mochi donuts. Lemon and blueberries are both tart flavors which balance out the sweetness from the glaze and the brown sugar. There’s a reason this flavor combo is a classic in many breakfast and dessert recipes! If want to see another lemon blueberry recipe, check out my lemon blueberry mochi muffins or my lemon blueberry mochi pancakes!

Donut batter with a spatula in it. The bowl of batter is placed on some parchment paper.

Ingredients, Substitutions & Adjustments

  • Lemon juice and lemon zest – Both add lemon flavor to the donuts.
  • Blueberries – Adding blueberries add tartness to the mochi donuts. You can also substitute with raspberries. If you don’t like blueberries, leave them out!
  • Coconut milk – I love using full fat coconut milk because the coconut fat gives the donut a fluffier texture. You can use low fat coconut milk, but it will change the texture of the donuts a little. A good substitution for coconut milk is whole milk.
  • Unsalted butter – Adds richness and nuttiness to the donut batter. I chose to use browned butter for these lemon mochi donuts because it added extra rich flavor to the donuts.
  • Light brown sugar – Adds sweetness and moisture to the donut. You can also use dark brown sugar or granulated sugar. Dark brown sugar will make the donut sweeter and chewier.
  • Vanilla extract – Adds flavor to the donuts. Good substitutes are 1 vanilla bean or an equal amount of vanilla paste.
  • Eggs – Adds richness to the donuts and binds the dough together.
  • Salt for seasoning
  • Sweet rice flour – This is the ingredient that gives the donut its squishy texture. I like to use Koda Farms mochiko sweet rice flour.
  • Baking powder – Baking powder provides lift to the donuts and makes it airy.
Six piped donuts in donut pan.

How to make lemon blueberry mochi donuts

These yummy mochi donuts are adapted from my lemon mochi donuts. First, preheat oven to 350 degrees F (177 degrees C). Next, prep donut pan by greasing it with oil or butter. I used a donut pan with donut molds that are 3 inches in diameter. Set aside. Brown your butter. Heat butter over medium heat until it melts. Lower the heat to low and cook until brown bits start to appear. Pour into a large bowl. Let it cool for 1-2 minutes. Add the brown sugar and egg. Mix until incorporated. Add the coconut milk, lemon juice, lemon zest, vanilla extract, and salt. Mix until well incorporated. Add the sweet rice flour and baking powder. Mix until incorporated. Add the blueberries and fold them into the batter.

Spoon the dough into a pastry bag or Ziploc bag. Pipe the donuts into the prepared donut pans. Bake for 12-14 minutes until a toothpick comes out clean. Let donuts cool in the donut pan for 10 minutes. Transfer to a cooling rack to cool completely. While the donuts are cooling, combine all the ingredients for the glaze. Mix and set aside. Dip the donuts into the glaze and enjoy!

Tips on how to make the perfect lemon blueberry mochi donuts

What should I do if my dough is too runny?

If your dough feels a little wet, rest it for 5 minutes to allow it to dry out a bit before piping into the donut pan. If that doesn’t work, add more flour.

Use a Ziploc bag to pipe donuts into donut pan

I tried to spoon the batter into the donut molds, but I ended up making a mess. That’s how I ended up using a Ziploc bag to pipe them into the molds. It’s a lot quicker, and there is less mess. You can also use a pastry bag if you have them!

What should I do if my glaze is too runny or too thick?

There is a lot of variation between coconut milk brands. Some have more fat and are thicker, and some have more water and are runnier. I faced this issue when I tried using a different coconut milk brand while testing, and it made my glaze too runny. If your glaze is too runny, add more powdered sugar until it is the desired thickness. Alternatively, if your glaze is too thick, add more coconut milk until it is the desired thickness.

How do you store lemon blueberry mochi donuts?

These donuts should last up to 3 days at room temperature in an airtight container and up to 3 months in the freezer.

Can I reduce the sugar in these donuts?

Yes you can, but make sure to reduce the sweet rice flour accordingly. For every 1 tablespoon reduction in sugar, reduce the sweet rice flour by 1 1/2 teaspoon. Also note that the lemon flavor will be stronger the more you reduce the sugar.

4 lemon blueberry mochi donuts on parchment paper next to lemons and blueberries.
3 lemon blueberry mochi donuts on parchment paper next to lemon slices and blueberries

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Five lemon blueberry mochi donuts on parchment paper with lemon slices and blueberries next to them.

Get the Recipe:
Lemon Blueberry Mochi Donuts (one bowl recipe!)

These lemon blueberry mochi donuts have the perfect chewy texture and a great balance of sweet and tart flavors. Made with sweet rice flour (mochi flour), these donuts come together easily in just one bowl.
4.78 from 9 ratings

Ingredients
 
 

Lemon Blueberry Mochi Donuts

Lemon Glaze

Equipment

Instructions
 

  • Preheat oven to 350 degrees F (177 degrees C).
  • Prep donut pan by greasing it with oil or butter. I used a donut pan with donut molds that are 3 inches in diameter. Set aside.
  • Brown your butter. Heat butter over medium heat until it melts. Lower the heat to low and cook until brown bits start to appear. Pour into a large bowl. Let it cool for 1-2 minutes.
  • Add the brown sugar and egg. Mix until incorporated.
  • Add the coconut milk, lemon juice, lemon zest, vanilla extract, and salt. Mix until well incorporated.
  • Add the sweet rice flour and baking powder. Mix until incorporated.
  • Lastly, add the blueberries and fold them into the batter.
  • Spoon the dough into a pastry bag or Ziploc bag. Pipe the donuts into the prepared donut pans.
  • Bake for 12-14 minutes until a toothpick comes out clean.
  • Let donuts cool in the donut pan for 10 minutes. Transfer to a cooling rack to cool completely.
  • While the donuts are cooling, combine all the ingredients for the glaze. Mix and set aside. If the glaze is not thick enough for you, add more powdered sugar.
  • Dip the donuts into the glaze and enjoy!

Notes

  1. What should I do if my dough is too runny? If your dough feels a little wet, rest it for 5 minutes to allow it to dry out a bit before piping into the donut pan. If that doesn’t work, add more flour.
  2. Use a Ziploc bag to pipe donuts into donut pan. I tried to spoon the batter into the donut molds, but I ended up making a mess. That’s how I ended up using a Ziploc bag to pipe them into the molds. It’s a lot quicker, and there is less mess. You can also use a pastry bag if you have them!
  3. What should I do if my glaze is too runny or too thick? There is a lot of variation between coconut milk brands. Some have more fat and are thicker, and some have more water and are runnier. I faced this issue when I tried using a different coconut milk brand while testing, and it made my glaze too runny. If your glaze is too runny, add more powdered sugar until it is the desired thickness. Alternatively, if your glaze is too thick, add more coconut milk until it is the desired thickness.
  4. How do you store lemon blueberry mochi donuts? These donuts should last up to 3 days at room temperature in an airtight container and up to 3 months in the freezer.
  5. Can I reduce the sugar in these donuts? Yes you can, but make sure to reduce the sweet rice flour accordingly. For every 1 tablespoon reduction in sugar, reduce the sweet rice flour by 1 1/2 teaspoon. Also note that the lemon flavor will be stronger the more you reduce the sugar.
Serving: 1donut, Calories: 251kcal, Carbohydrates: 39g, Protein: 2g, Fat: 10g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 41mg, Sodium: 158mg, Potassium: 79mg, Fiber: 1g, Sugar: 24g, Vitamin A: 243IU, Vitamin C: 4mg, Calcium: 53mg, Iron: 1mg
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