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).
Table of Contents
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
hi. these muffins look great. just wondering about the 12 rsp of jam. is that 1 measuring tsp per muffin or a regular sized spoonful of jam for each? when i look at the pictures, it seems that the jelly may be more than a measuring spoonful, or it may have melted while baking. also, about the yogurt- is bulgarian yogurt thick like greek yogurt, or thinner like dannon yogurt? thanks in advance for any info.
I use a measured teaspoon but you can use more if you wish. Thick yogurt works better.
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: https://simply-delicious-food.com/2014/03/26/conversion-chart/