Baked Doughnut muffins with Blueberry Jam

Baked doughnut muffins with blueberry jam

The first time I saw these doughnut muffins in one of my favourite food magazines, BBC Good Food, my heart literally skipped a beat. I was absolutely in love and I knew I would just have to make them for my family (but mostly for me)!

Baked doughnut muffins with blueberry jam

Their original recipe calls for Raspberry preserves which I didn’t have so I used my current ‘preserve obsession’ which is Bonne Maman’s Blueberry preserves. I love how deep and deliciously dark this jam is while the flavour is pleasantly sweet and very blueberry, just what you want right?

Baked doughnut muffins with blueberry jam

These muffins were incredibly delicious and I didn’t have to offer them twice. Within a few minutes they were all gone and I was asked immediately when I would be baking them again. With the recipe being so simple, I could honestly say within the next few days, in fact, it was the very next day. I would suggest you double this recipe as these have serious crowd-appeal and they never stick around for long. They also last for about 4 days in a sealed container (which is not that great as they make a very tempting breakfast with strong coffee).

Baked doughnut muffins with blueberry jam

Makes 12 doughnut muffins

150g caster sugar
200g plain flour
1 tsp baking powder
100ml plain yoghurt (I used fat-free Bulgarian yoghurt)
2 large eggs
1 tsp vanilla extract
150g butter, melted
12 tsp blueberry preserves
for the coating
150g caster sugar

  1. Heat the oven to 180°c and lightly grease a 12-hole muffin tin.
  2. Put the sugar, flour and baking powder in a bowl and mix to combine.
  3. In a seperate bowl/jug, whisk together the yoghurt, eggs and vanilla extract. Pour the wet ingredients and melted butter into the dry ingredients and fold until mixed well.
  4. Place 2 tbsp of the mixture into each muffin hole. Add 1 tsp of the jam into the centre of each and then cover with the rest of the batter.
  5. Place the muffins into the oven and allow to bake for 15-20 minutes until golden brown and cooked through.
  6. Remove from the oven and allow to cool for 5 minutes in the tin before removing and rolling in the caster sugar.
  7. Serve warm.

Baked doughnut muffins with blueberry jam

Simply Delicious Recipe Ebook
Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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  • Colleen

    Jeepers! These look and sound fantastically yummy!! Something I shall have to try out for the family!! Thanks for sharing. Wishing you a blessed and happy Easter xx

    • Ally_R

      They are just delicious Col. Perfect for Easter weekend baking. :) Have a wonderfully blessed Easter weekend! x

  • Nos

    Made these yesterday – they are divine! Can’t wait to make them again

    • Ally_R

      So glad you liked them Nos!

  • Annie

    Not that great, not worth the calories

    • Ally_R

      Sorry to hear that Annie. Are you normally a fan of jam/jelly doughnuts?

  • Marie

    Thanks so much for sharing this recipe, they are simply delicious!! :) I will keep it safe in my recipes book and will bake and re-bake them for sure.

    • Ally_R

      Marie, I’m so glad you enjoyed them! x

  • Sue/the view from great island

    These look amazing! I am really intrigued by the idea of doughnut muffins, I’m a jelly doughnut girl from way back!

    • Ally_R

      Sue, I was also very intrigued and that’s why I just HAD to make them. I was not disappointed!

  • Mel (Sharky Oven Gloves)

    These look (and sound!) so delicious!! I bookmarked this recipe when I saw it in BBC Good Food, but never got around to making it. I’ve no idea why, since it seems so straightforward. I’ll definitely be trying it this weekend though!

    • Ally_R

      Mel, don’t put it off any longer! You will love them, I’m sure!

  • Faye

    These look divine! I would really love to make them. Any tips on converting the measurements to cups?

    • Ally_R

      Faye, 1 cup flour = 125g, 1 cup sugar = 225g, 1 cup liquid = 250ml. Hope that helps!

  • S

    Will this work with gluten free plain flour?

    • Ally_R

      I don’t think it should make much difference except for the taste. If you try it, please let me know!

  • josh

    i can’t eat eggs… any idea if this would work with “flax eggs” or applesauce?

    • Ally_R

      Josh, I have never baked with either flax eggs or applesauce so if you try it, please let me know how it turns out so I can add a note to my post!

  • Michelle

    Aww. I wanna make these so badly. I wish I had a scale :(. I’m not good with baking measurements in grams

  • Shani Henschel

    You are probably too young to remember but Hatfield Bakery made the best doughnuts ever, back in the day. I will definitely be trying these .

  • Mercy

    Anyone have the exact conversion to cups? I would love to make these!!!

  • http://none Carolyn

    What is castor sugar, these look pretty yummy to me.

    • Alida Ryder

      Carolyn, caster sugar is also sometimes called super fine sugar. :)

  • Laura Dembowski

    Those look wonderful! I see doughnut muffins everywhere, but these really appeal to me with that jam stuffed inside.

    • Alida Ryder

      Let me know what you think Laura. They really are delicious!

  • Vicky W

    Mmmm – these are divine! To make them more healthy for me (I know that is a contradiction in terms, lol) I substituted oil for the butter, Egg Beaters for the eggs, and 1/3 less sugar. They were still very sweet, soft and tender. I used buttermilk for the yogurt because that is what I had, strawberry jam and rolled them in powdered sugar (cause that’s how my fav at Dunkin Donuts is). My ingredient conversions were 150 g sugar = 1 1/4 cups granulated sugar; 200 g flour = 1 1/2 cups flour; 100 ml yogurt (or buttermilk) = 3.4 ounces; 150 g butter = 10 1/2 tablespoons of butter/oil. The oven is 350 degrees. Thank you for sharing this wonderful recipe!

    • Christy Lepkowski Johnson

      Thank you, just saw this, scrolled right by it!

    • vanessa m

      thank you soooooo much for converting everything!! it helps zoo much! I’m going to try these this week :)

  • Christy Lepkowski Johnson

    When I look online I get totally different conversions of sugar and flour??? help on how much sugar and flour in cups? thanks!

  • Paula

    Just made these. Absolutely wonderful. They didn’t brown as dark as the picture but lovely, lovely, lovely taste :) As far as measurements, I looked online and got the following: 2/3 cup sugar (I used regular sugar), 2 cups flour, 1/2 cup yogurt and 2/3 cup butter.

  • corie

    Hello! I am making these tomorrow but was wondering if vanilla greek yogurt could be substituted for the regular yogurt?

    • Alida Ryder

      Corie, most definitely!

  • Melissa

    Hi there! Could I make these with sour cream instead of yogurt?

    • Alida Ryder

      Melissa, of course, it will just mean the finished muffin won’t be as light as when you use yoghurt.

  • Rebecca C.

    Do you think these would freeze well?

    • Alida Ryder

      Rebecca, I don’t see why they wouldn’t. Try and let me know please?

  • Rob

    Just made these!!! Delicious! Used oil instead of butter as suggested earlier and used only 2/3s of suggested sugar and dusted with icing sugar!! I used raspberry jam. Yum!!

    • Alida Ryder

      So glad you liked them Rob.

  • cirsten van den heuvel

    Now these look fantastic. Such a clever doughnut. Think i might try this for my father in laws 70th will do a tower of them and drizzle sugar brittle over them and some lavender bits. Thank you for sharing.

  • Alida Ryder

    So glad you liked them Holly!

  • Luiz Carlos Leonardo

    Maravilha! Vou tentar fazer!

  • Chung-Ah | Damn Delicious

    Such amazing donuts – love that blueberry jam filling!

    • Alida Ryder

      The jam makes it! :)

  • Alida Ryder

    Hi Isabel. Sure, as long as you link back to this post I have no problem with that.

  • Suloo

    I made these this morning. Gluten free. Doubled the recipe and ended up making them too big….oops! Still absolutely delicious! They were loved by all! Anyone saying they are not good does not know how to bake. Thank you! I love your blog!

  • Alida Ryder

    Great! Hope they love them!

  • Alida Ryder

    Patricia, I don’t have a cup converter unfortunately but you can find one online quite easily.

  • Alida Ryder

    Sheila, I love in South Africa and we use the metric system and it’s a more accurate way of baking. If you search on Google I’m sure you’ll find a conversion chart.

  • Alida Ryder

    Aziza, they are perfect when served room temperature. Enjoy your picnic!

  • Shirl

    I want to make this healthy so I can also eat them. Here are my substitute ideas: Almond- or Coconut Flour; Honey instead of sugar (how will this affect the the consistency I wonder…?); double creamed yoghurt; coconut oil instead of butter; real blueberries(mashed up); coconut flakes mixed with a pinch of Stevia (for the coating). I hope it works! What do you think? :) This way it becomes Paleo, & Low-Carb friendly

    • Alida Ryder

      I have to be honest, I have never baked with almond/coconut flour so I can’t give you advice in that regard. Also keep in mind that substituting sugar for honey could make the batter very sticky. I guess you could try and see how it turns out? Let me know once you have!

      • Shirl

        I like sticky! Yumm! Actually, no it doesn’t, it gives the same consistency. I bake with coconut flour & almond flour all the time. It gives a more moist texture than normal flour and doesn’t rise as much as when baking with normal flour, despite adding rising agents. Still, it’s very nice. I’ll try these muffins at some stage, thanks :)

  • Shawna Berka

    just fyi, there isn’t an easy way to search the conversion for your recipe. I will not be making it. Too bad.

  • Twin A

    Alida, that was very nice of you to add the oven temp. conversion chart. I’ll def use it. Metric is a very precise way to measure. For those of us using the “other” way, conversion charts can be found on the web if we just take a few minutes to look. Anyway, I’m making these this weekend. I live in Hawaii and make guava and lilikoi (passionfruit) jams. My new experiment is guava/rhubarb. Its this I’ll use for the donuts. Can’t wait!

    • Alida Ryder

      Ooooh that jam sounds so interesting! I hope you love the doughnuts!

  • Joy

    I just made these and they have such a nice flavor and texture, probably from all the butter :) I have a question for you about the instructions, when you say to cover the jam with the rest of the batter, do you mean to push the jam down / spoon some of the 2 tbl of batter over it that’s already in the muffin tin or add more batter to cover? I had a little bit of extra batter after filling my muffin tins with the 2 tbl and just topped the jam with the extra batter, but I’m thinking I should have just spooned some of the batter already in the tins? Anyhoo, they were a nice treat from my normal muffins. Thanks for the recipe!

    • Alida Ryder

      Joy, yes, you need t use the remaining batter to cover the jam. :) Glad you liked it.

  • Alida Ryder

    Glad you liked them!

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