Blueberry Doughnuts and Muffins

Doughnuts and muffins are two of my favourite treat foods, and adding blueberries to the batter makes them so much cuter. This is my go to recipe for muffins and for making baked doughnuts, as the batter works equally well for both.

makes 12 muffins and 6 doughnuts

what you need

FOR THE BATTER

3 cups self raising flour

1/2 cup sugar

1/2 cup olive oil

300 ml coconut milk

1/4 cup almond milk

2 flax eggs

1 cup of pureed apple

1 cup of blueberries

1 teaspoon vanilla powder

a touch of blue food colouring, optional

icing sugar for dusting

FOR THE DOUGHNUT GLAZE

1 1/2 cup icing sugar

1 teaspoon vanilla extract

touch of blue food colouring

pinch of salt

3 tablespoons almond milk

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what to do

Preheat oven to 180C.

In a large bowl, combine the olive oil, coconut milk, milk, flax eggs, apple puree and colouring if using. Stir until well combined.

Sift in the flour and add the sugar and vanilla powder. Fold gently until combined. Don’t overwork or you will end up with stiff muffins. Allow the batter to rest, covered, for 30 minutes. This will give the batter a change to get nice and fluffy before baking.

Divide batter between 12 muffin moulds and some doughnut moulds. Bake the muffins for 35 minutes, and the doughnuts for 20 - 25 minutes.

Remove from the oven and place on a rack to cool.

FOR THE GLAZE

Combine all ingredients in a bowl and mix until well combined. 

Once the doughnuts have cooled, spread the frosting over the top.

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