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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Showing 85 comments
  • HannaT
    Reply

    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 .

  • Tammy
    Reply

    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.

  • 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 ?

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