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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
- 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
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.