My clients favorite breakfast is blueberry donuts; however I've been forceful adding vegetables to her diet. So this week im caving and making protein packed blueberry donuts.
I don’t know who decided donuts can’t be breakfast, but respectfully… they were wrong.
This week I wanted something that felt fun and cozy, but still worked for real life — stable energy, higher protein, and not sending my blood sugar on a rollercoaster ride. So I made blueberry protein donuts two ways:
✨ one diabetic-friendly
✨ one regular for the rest of the household
Same vibe. Same soft texture. Same juicy blueberries. Just adjusted so everyone at the table wins.
As a diabetic cook, I’m always trying to prove that “watching your sugar” does not mean eating sad food. These donuts are fluffy, lightly sweet, and actually filling thanks to two secret weapons: protein powder and Greek yogurt.
Why These Donuts Actually Work for Breakfast
Most donuts = sugar + white flour + crash.
These donuts = protein + fat + fiber + flavor.
Adding:
Greek yogurt → moisture + protein + tang
Protein powder → keeps you full way longer
Blueberries → natural sweetness + fiber
So instead of being hungry an hour later, you’ve got something that holds you over.
The Diabetic-Friendly Version
This is the one I lean toward when I want steady energy.
What makes it blood-sugar friendlier:
Almond flour (or part almond flour)
Sugar substitute or low-glycemic sweetener
Protein powder to slow digestion
Fat from yogurt to reduce glucose spikes
Ingredients
1 cup almond flour (or half almond, half all-purpose)
1 scoop vanilla protein powder
½ cup plain Greek yogurt
2 eggs
¼ cup low-glycemic sweetener (monk fruit, erythritol blend, etc.)
1 tsp baking powder
½ tsp vanilla
Pinch of salt
½–¾ cup blueberries
Directions
Preheat oven to 350°F and grease a donut pan.
Mix dry ingredients.
Stir in yogurt, eggs, and vanilla.
Fold in blueberries gently.
Spoon into donut pan.
Bake 14–18 minutes, until set and lightly golden.
Soft, slightly tangy, and not overly sweet — which actually lets the blueberries shine.
The Regular Version (Family Style)
Same base idea, just more traditional texture and sweetness.
Ingredients
1 cup all-purpose flour
1 scoop protein powder
½ cup Greek yogurt
2 eggs
⅓–½ cup sugar
1 tsp baking powder
½ tsp vanilla
Pinch salt
½–¾ cup blueberries
Bake the same way.
These come out fluffier and more “classic donut,” but still have that protein boost that keeps them from being pure sugar bombs.
Texture + Flavor Notes
These are cake donuts, not fried — soft, tender, and perfect with coffee.
The Greek yogurt keeps them from drying out (huge win).
Blueberries burst while baking and make little pockets of jammy goodness.
Optional but dangerous move:
Light drizzle of yogurt glaze or a dusting of powdered sweetener.
What I Love Most About This Recipe
This is exactly how I like to cook — one base, small tweaks, everyone fed.
I don’t believe in making separate “diet food” and “normal food.” I’d rather adjust recipes so they work for different bodies at the same table. That’s how you make healthy eating sustainable.
And honestly? If breakfast looks like a donut but fuels you like a balanced meal… that’s the kind of life I’m trying to live.
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