Go Back
+ servings
Five lemon blueberry mochi donuts on parchment paper with lemon slices and blueberries next to them.
Print Recipe
5 from 6 votes

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.
Prep Time20 mins
Cook Time12 mins
Course: Breakfast, Dessert
Cuisine: Asian
Diet: Gluten Free, Vegetarian
Keyword: lemon blueberry mochi donut recipe, lemon blueberry mochi donuts
Servings: 7 donuts
Calories: 251kcal
Author: Becca Du

Ingredients

Lemon Blueberry Mochi Donuts

Lemon Glaze

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.

Nutrition

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