Baked Doughnut muffins with Blueberry Jam
Soft and fluffy doughnut muffins filled with blueberry jam is a great recipe to impress your guests for tea time and make great lunchbox fillers.
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)!
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?
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
Ingredients
- 150 g caster sugar
- 200 g plain flour
- 1 tsp baking powder
- 100 ml plain yoghurt I used fat-free Bulgarian yoghurt
- 2 large eggs
- 1 tsp vanilla extract
- 150 g butter melted
- 12 tsp blueberry preserves
for the coating
- 150 g caster sugar
Instructions
- Heat the oven to 180°c and lightly grease a 12-hole muffin tin.
- Put the sugar, flour and baking powder in a bowl and mix to combine.
- 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.
- 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.
- Place the muffins into the oven and allow to bake for 15-20 minutes until golden brown and cooked through.
- Remove from the oven and allow to cool for 5 minutes in the tin before removing and rolling in the caster sugar.
- Serve warm.
More muffin recipes you will love:
Banana, date and pecan muffins with cinnamon sugar
Pumpkin and goat’s cheese muffins
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
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!
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 🙂
Aziza, they are perfect when served room temperature. Enjoy your picnic!
seems so delicious! would they however be good served cold? was planning to make them for a picnic trip
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.
could you not use g? please ues cups,teaspoon etc. thanks
Patricia, I don’t have a cup converter unfortunately but you can find one online quite easily.
Alida, Is there anyway you could tell me on the ingredients that are listed that say “g”, what that would be in cups, or ounces? I don’t want to mess these up, and I’m not sure how to convert exactly. Thanks
It would have been HELPFUL & NICE to have put these gram conversions underneath the recipe IF you WERNT going to do a normal recipe . INSTEAD of making us look all the way thru these posted comments for it . Frustrating when your kinda in a hurry . Just a suggestion
Great! Hope they love them!
I just made these as mini muffins – fantastic! The family will love these.
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!
good recipe! I did add half a tsp of salt to the recipe as I used unsalted butter. I tasted the batter and it was so bland. The addition of salt really helps these pop! I didn’t have any yogurt so I substituted buttermilk mixed with sour cream…fabulous!
Hi Isabel. Sure, as long as you link back to this post I have no problem with that.
Hi Alida. I saw your doughnut muffins this morning and made them tonight. I used my own apricot and cherry jam and did not roll them in sugar (I did not want them too sweet): there were wonderful! Thanks for sharing this recipe.
Do you mind if I publish the recipe with my variations and pictures on my blog?
Cheers
Isabel
Such amazing donuts – love that blueberry jam filling!
The jam makes it! 🙂
Maravilha! Vou tentar fazer!
So glad you liked them Holly!
Made these twice now and both times they turned out fabulous! Thanks for the recipe!!
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.
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!!
So glad you liked them Rob.