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 180Β°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

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Showing 82 comments
  • Leeza
    Reply

    Love this recipe.I love Bonne Mamans Preserves too and I have a bottle of blueberry preserve and found this while searching for recipes using it.This looks perfect and I’m so glad you give measures in metric , it’s much more precise and easier to use. Going to try it this weekend.Cheers from India.

  • Claudette
    Reply

    Just when it was too late I realised I had use almond extract instead of vanilla so adapted and put in apricot jam absolutely delish

    • Alida Ryder
      Reply

      Yum! Love those additions. Will have to try it myself.

  • Sara
    Reply

    Thank you so much for sharing this recipe! I followed it exactly apart from the fact that I used canola oil instead of melted butter, and that I also added 1/2 tsp cinammon powder to make it a tad more interesting. Everyone in my family absolutely loved the result. This recipe is definitely a keeper – I’m already thinking of making another batch with Nutella and/or peanut butter as the filling!

    • Sara
      Reply

      Apologies, there was a typo – I only added 1/4 tsp of cinnamon to the batter ?

  • Susan Kline
    Reply

    i will definitely make these. I don’t have caster sugar, but I think I’ll check to see if whizzing sugar in the blender will make it finer. Main reason I’m writing though is to compliment you on your tolerance with the complaints about using metric measurements. Since you don’t use the same measurements as Americans, why should you do the conversions? And you can certainly find conversions online. Thank you again for sharing the recipe and for being so patient!

    • Alida Ryder
      Reply

      Susan, I’m sure blending the sugar will do the trick. Just be careful though. The motor of the food processor can get quite hot and this can cause the sugar to start melting.
      Thank you so much for your lovely comment. It can be quite tricky to keep everyone happy and as I am on the opposite side of the world to my main audience (Americans), I do try my best to convert my recipes and make things as easy as possible. x

  • Alida Ryder
    Reply

    Glad you liked them!

  • quynh
    Reply

    I made these with sour cream and it turn out great! So soft. I did cut back 50g of sugar though. 150g is way too sweet for 200g of flour.

  • Joy
    Reply

    I just made these and they have such a nice flavor and texture, probably from all the butter πŸ™‚ 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
      Reply

      Joy, yes, you need t use the remaining batter to cover the jam. πŸ™‚ Glad you liked it.

  • Twin A
    Reply

    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
      Reply

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

  • Shawna Berka
    Reply

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

  • Shirl
    Reply

    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? πŸ™‚ This way it becomes Paleo, & Low-Carb friendly

    • Alida Ryder
      Reply

      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
        Reply

        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 πŸ™‚

  • Alida Ryder
    Reply

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

  • Aziza
    Reply

    seems so delicious! would they however be good served cold? was planning to make them for a picnic trip

  • Alida Ryder
    Reply

    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.

  • sheila
    Reply

    could you not use g? please ues cups,teaspoon etc. thanks

  • Alida Ryder
    Reply

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

  • patricia
    Reply

    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

  • CoDee
    Reply

    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

  • Alida Ryder
    Reply

    Great! Hope they love them!

  • Dana
    Reply

    I just made these as mini muffins – fantastic! The family will love these.

  • Suloo
    Reply

    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!

  • Adrienne
    Reply

    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!

  • Alida Ryder
    Reply

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

  • Isabel
    Reply

    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

  • Chung-Ah | Damn Delicious
    Reply

    Such amazing donuts – love that blueberry jam filling!

  • Luiz Carlos Leonardo
    Reply

    Maravilha! Vou tentar fazer!

  • Alida Ryder
    Reply

    So glad you liked them Holly!

  • Holly
    Reply

    Made these twice now and both times they turned out fabulous! Thanks for the recipe!!

  • cirsten van den heuvel
    Reply

    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.

  • Rob
    Reply

    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!!

  • Rebecca C.
    Reply

    Do you think these would freeze well?

    • Alida Ryder
      Reply

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

  • Melissa
    Reply

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

    • Alida Ryder
      Reply

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

  • corie
    Reply

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

  • Paula
    Reply

    Just made these. Absolutely wonderful. They didn’t brown as dark as the picture but lovely, lovely, lovely taste πŸ™‚ 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.

  • Reply

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

  • Vicky W
    Reply

    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!

    • Reply

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

    • vanessa m
      Reply

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

  • Laura Dembowski
    Reply

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

    • Alida Ryder
      Reply

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

  • Carolyn
    Reply

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

    • Alida Ryder
      Reply

      Carolyn, caster sugar is also sometimes called super fine sugar. πŸ™‚

  • Mercy
    Reply

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

  • Shani Henschel
    Reply

    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 .

  • Michelle
    Reply

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

  • josh
    Reply

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

    • Ally_R
      Reply

      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!

  • S
    Reply

    Will this work with gluten free plain flour?

    • Ally_R
      Reply

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

  • Faye
    Reply

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

    • Ally_R
      Reply

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

  • Mel (Sharky Oven Gloves)
    Reply

    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
      Reply

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

  • Reply

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

    • Ally_R
      Reply

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

  • Marie
    Reply

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

    • Ally_R
      Reply

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

  • Annie
    Reply

    Not that great, not worth the calories

    • Ally_R
      Reply

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

  • Nos
    Reply

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

    • Ally_R
      Reply

      So glad you liked them Nos!

  • Colleen
    Reply

    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
      Reply

      They are just delicious Col. Perfect for Easter weekend baking. πŸ™‚ Have a wonderfully blessed Easter weekend! x

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