Baked Doughnut muffins with Blueberry Jam

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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.

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?

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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

Baked doughnut muffins with blueberry jam

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Baked doughnut muffins with blueberry jam
Baked Doughnut muffins with Blueberry Jam
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
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.
Course: Baked goods, Baking, Doughnut, muffins
Author: Alida Ryder
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
  1. Heat the oven to 180°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.

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Banana, date and pecan muffins

Pumpkin and goat’s cheese muffins 

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Showing 85 comments
  • 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 🙂 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 🙂

  • 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. 🙂

  • 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 .

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