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
They are simply delicious and so easy to make . I’ve already baked them twice with homemade plum jam and rose petals jam with sliced almonds on top . Thanks for the recipe .
Made these tonight and they were awesome. I was able to use my food scale to measure grams. Thank you to the link of the conversion chart. I used blueberry preserves in half and raspberry preserves for the other half. Both were great. I couldn’t find your yogurt, so I just bought a 5.3 oz. cup of plain yogurt. Probably not the right conversion, but that size worked great in my recipe. Easy to find the Caster (extra fine sugar) at my local grocery store.
I’m so pleased you liked them Tammy!
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.
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
Yum! Love those additions. Will have to try it myself.
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!
Apologies, there was a typo – I only added 1/4 tsp of cinnamon to the batter ?
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!
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
Glad you liked them!
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.
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!
Joy, yes, you need t use the remaining batter to cover the jam. 🙂 Glad you liked it.
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!
Ooooh that jam sounds so interesting! I hope you love the doughnuts!
just fyi, there isn’t an easy way to search the conversion for your recipe. I will not be making it. Too bad.
Shawna, I’ve recently added a conversion chart to my site. You can find it here: http://simply-delicious-food.com/2014/03/26/conversion-chart/
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.
Do you think these would freeze well?
Rebecca, I don’t see why they wouldn’t. Try and let me know please?
Hi there! Could I make these with sour cream instead of yogurt?
Melissa, of course, it will just mean the finished muffin won’t be as light as when you use yoghurt.
Hello! I am making these tomorrow but was wondering if vanilla greek yogurt could be substituted for the regular yogurt?
Corie, most definitely!
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.
When I look online I get totally different conversions of sugar and flour??? help on how much sugar and flour in cups? thanks!
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!
Thank you, just saw this, scrolled right by it!
thank you soooooo much for converting everything!! it helps zoo much! I’m going to try these this week 🙂
Those look wonderful! I see doughnut muffins everywhere, but these really appeal to me with that jam stuffed inside.
Let me know what you think Laura. They really are delicious!
What is castor sugar, these look pretty yummy to me.
Carolyn, caster sugar is also sometimes called super fine sugar. 🙂
Anyone have the exact conversion to cups? I would love to make these!!!
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 .
Aww. I wanna make these so badly. I wish I had a scale :(. I’m not good with baking measurements in grams
i can’t eat eggs… any idea if this would work with “flax eggs” or applesauce?
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!
Will this work with gluten free plain flour?
I don’t think it should make much difference except for the taste. If you try it, please let me know!
These look divine! I would really love to make them. Any tips on converting the measurements to cups?
Faye, 1 cup flour = 125g, 1 cup sugar = 225g, 1 cup liquid = 250ml. Hope that helps!
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!
Mel, don’t put it off any longer! You will love them, I’m sure!
These look amazing! I am really intrigued by the idea of doughnut muffins, I’m a jelly doughnut girl from way back!
Sue, I was also very intrigued and that’s why I just HAD to make them. I was not disappointed!
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.
Marie, I’m so glad you enjoyed them! x
Not that great, not worth the calories
Sorry to hear that Annie. Are you normally a fan of jam/jelly doughnuts?
Made these yesterday – they are divine! Can’t wait to make them again
So glad you liked them Nos!
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
They are just delicious Col. Perfect for Easter weekend baking. 🙂 Have a wonderfully blessed Easter weekend! x