I saw these on the BBC Good Food website a while back and had been meaning to try out the recipe but I never seem to get round to it. Well, I finally did last Saturday and I’m really pleased I did. They tasted really good. So good that I’m already planning on making them again!
The original recipe calls for raspberry jam but I had some blueberries in the freezer and lots of lemons that needed using up, so I made my own quick Blueberry & Lemon Jam. The recipe for the Doughnut Muffins can be found on the BBC Good Food website: https://www.bbcgoodfood.com/recipes/1853652/doughnut-muffins and the recipe for the jam is listed below.
Blueberry & Lemon Jam
It’s a very simple jam recipe with not a lot of rules. You don’t have to worry about it being a bit too thick or a bit too liquid as it’s going to be used as a filling. I used it to fill the donut muffins however, you could use it for cakes, tarts or even fold it with some double cream to make a Blueberry Lemon Fool.
- 250g Blueberries (I used Frozen)
- 125g Caster Sugar
- Zest of 1 Lemon
- Juice of ½ Lemon
- Put all the ingredients in a small pan (do not cover the pan!).
- Simmer on low for about 20 mins or until the liquid is dark and syrupy. Make sure you check it regularly. When it first comes up to a simmer there will be quite a lot of liquid. This is normal. Most of the liquid will cook away.
Plus Points & Advantages:
- The recipe itself is really easy. You put all the dry ingredients in a big bowl and mix all the wet in another bowl. Then tip the wet ingredients into the dry and mix. That’s it. The batter is ready to be portioned out.
- You can easily adapt this recipe by adding in various extracts or zests and changing up the fillings. In fact I think they would be nice even without any filling.
- The muffins were really soft, light and delicate. It might not look like you expected but it definitely beats expectations in the taste department.
Issues & Disadvantages:
- As it was my first time making it, I wasn’t sure how thick the batter should be and I can now tell you from experience that it’s a fairly thick batter that doesn’t spread easily. So needless to say my Donut Muffins did not look anything like the picture on the BBC website! Trying to cover the filling up with the remaining batter was a challenge. I had a hard time trying to get the batter to encapsulate the filling. Next time I’m going to try piping the batter into the muffin tin instead of spooning it in.
- In the recipe, it said to grease the muffin tin. Which I did and I also coated it with some caster sugar but it was still sticking to the sides. Next time I’m going to grease and flour the tin and hopefully that will work better.