Wild Blueberry Baked Doughnut Muffins

Everyone loves doughnuts, right? But everyone knows that doughnuts are bad for you, yes? But what if they could be not so bad for you? How would you feel? I reckon you’d feel pretty happy. Am I right?

I first spotted these beautiful not so sinful doughnuts in the January 2012 Good Food magazine, in a section where Sarah Cook reinvented and improved some of our best-loved dishes. I have been meaning to make them ever since but never found the right occasion.

The right occasion presented itself last week, when I needed to take a dessert to a friend’s house but already had lots of other baking to be done that day. These are super simple and quick to make, with minimal mess and the result was delicious. Judging by your comments on Twitter & Instagram you’re all pretty excited by them too.

Wild Blueberry Baked Doughnut Muffins
makes 12 muffins

140g /5oz butter (plus extra for greasing)
140g / 5oz golden caster sugar
200g / 7oz plain flour
1 tsp bicarbonate of soda
100ml / 3½floz natural yogurt
2 large eggs, beaten
1 tsp vanilla bean paste
12 heaped tsp Bonne Mamam Wild Blueberry Conserve
100g / 3oz icing sugar

Preheat the oven to 190°c / 375°f / gas mark 5 and lightly grease a 12 holed muffin tray.

Melt the butter and leave to one side to cool. In a bowl combine the sugar, flour and bicarb and set to one side. In a jug beat together the yogurt, eggs and vanilla.

Pour the contents of the jug and the butter into the flour mixture and with a metal spoon combine.

Place just over a tablespoon of the mixture into each muffin hole, add a heaped teaspoon of jam on top of each pile and then divide the remaining mixture between each one – ensuring that the jam is fully covered.

Bake for 16-18 minutes until risen and springy to touch.

Leave the muffins to cool for 5 minutes and then carefully remove them from the tin – leave to cool a little longer and then roll them in the icing sugar (or more golden caster sugar – it’s up to you)

Use whatever jam you fancy or if you have the time, make your own. The flavour combinations you could use are endless. Next time I’m tempted to add some custard – what could be the harm in that? THERE IS NEVER HARM IN ADDING CUSTARD!

Best served warm but still good once cooled.

10 responses to “Wild Blueberry Baked Doughnut Muffins

  1. I’ve made this recipe too. It’s so good isn’t it? I was surprised just how doughnutty a muffin could be!

  2. Pingback: Best of the Foodie Blogs: Ten at Ten (15) | Foodies 100·

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