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 time
- 20 min
- Cook time
- 12 min
- Yield
- 7 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¼ cup unsalted butter
- 6 tbsp light brown sugar
- 1 egg
- ¼ cup coconut milk (full fat)
- 2 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp vanilla extract
- ¼ tsp salt
- ¾ cup sweet rice flour
- 1 tsp baking powder
- ½ cup blueberries
- 5 tsp coconut milk (full fat)
- ¾ cup powdered sugar
- ½ tsp vanilla extract
- 2 tsp lemon juice
Instructions
- 1
Preheat oven to 350 degrees F (177 degrees C).
- 2
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.
- 3
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.
- 4
Add the brown sugar and egg. Mix until incorporated.
- 5
Add the coconut milk, lemon juice, lemon zest, vanilla extract, and salt. Mix until well incorporated.
- 6
Add the sweet rice flour and baking powder. Mix until incorporated.
- 7
Lastly, add the blueberries and fold them into the batter.
- 8
Spoon the dough into a pastry bag or Ziploc bag. Pipe the donuts into the prepared donut pans.
- 9
Bake for 12-14 minutes until a toothpick comes out clean.
- 10
Let donuts cool in the donut pan for 10 minutes. Transfer to a cooling rack to cool completely.
- 11
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.
- 12
Dip the donuts into the glaze and enjoy!