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
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