Blueberry Duffins (Doughnut Muffins)

Blueberry Duffins- soft, doughnut-style muffins laced with fresh blueberries. Delicious as a breakfast treat or with a cup of tea.

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When I go out for a cuppa with friends, I always veer towards something chocolatey or cinnamony to go with it. Chocolate muffin, thumbs up, cinnamon swirl, I'm in. I hardly ever choose a blueberry muffin, but I don't know why as they are completely delicious!

I made Blueberry doughnut muffins as the alternative option to lime and coconut cupcakes  (recipe Lime and Coconut Cupcakes) for colleagues last week. The blueberry ones disappeared very quickly, with only one coming home with me! I made them with lots of fresh blueberries. I'm sure that means that you could eat them for breakfast... fruit, yes?

I would definitely make them again. The recipe is an easy adaptation of my strawberry duffin recipe.

Make Blueberry Duffins

I used home-grown blueberries from my dad's garden, but fresh blueberries from the supermarket will do.

Make the doughnut muffin batter and mix the blueberries through it.

Bake until golden and allow to cool.

Sprinkle with caster sugar and enjoy!

doughnut, muffin, afternoon tea, breakfast

cake, snack

British

Yield: 12

Author: The Improving Cook

Blueberry Duffins (Doughnut Muffins)

prep time: 15 Mcook time: 22 Mtotal time: 37 M

Blueberry Duffins- soft, doughnut-style muffins laced with fresh blueberries. Delicious as a breakfast treat or with a cup of tea.

ingredients:

For the duffins:

• 200g plain flour
• 150g caster sugar
• 150ml plain yoghurt
• 2 eggs
• 150g butter
• 150g fresh blueberries
• 1 tsp bicarbonate of soda
• 1 tsp vanilla extract

For the topping

• 2 tbsp caster sugar

instructions:

How to cook Blueberry Duffins (Doughnut Muffins)

1. Preheat the oven to 200 (180 fan), Gas mark 5
2. Mix all the dry ingredients together well.
3. Melt the butter and tip into the dry ingredients with the vanilla.
4. Mix the eggs and the yoghurt together in a jug.
5. Tip the egg mixture in and start combining all the ingredients slowly. You want it to be thick and slightly lumpy, so don't over-mix or you won't get the right texture.
6. Add the blueberries and mix gently so you don't burst too many of them.
7. Fill each cupcake case to about 3/4 full.
8. Put them in the oven at  for 18-22 mins. They should be golden and firm, with no evidence of loose mixture on the top..
9. When you have taken them out of the oven, let them cool a little, remove from the tin and sprinkle the extra 2 tbsp of caster sugar to get the doughnut effect.

Calories
231

Fat (grams)
11

Sat. Fat (grams)
7

Carbs (grams)
29

Fiber (grams)
1

Net carbs
28

Sugar (grams)
16

Protein (grams)
4

Sodium (milligrams)
101

Cholesterol (grams)
59

Created using The Recipes Generator