Baked doughnut muffins with blueberry jam

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.
Course Baked goods, Baking, Doughnut, muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Alida Ryder


  • 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


  • 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.