Baked Doughnut muffins with Blueberry Jam
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Course
Baked Goods
Baked Doughnut muffins with Blueberry Jam
Description
Baked Doughnut Muffins with Blueberry Jam start by combining dry ingredients—caster sugar, plain flour, and baking powder—with wet ingredients including yoghurt, eggs, vanilla extract, and melted butter. This batter is folded together until combined, then portioned into a greased muffin tin. A teaspoon of blueberry preserves is added into the center of each muffin before being topped with more batter, ensuring a jam-filled core after baking.
Once baked until golden and cooked through, muffins are cooled briefly in the tin and then rolled in caster sugar to provide a doughnut-like coating. The result is a soft, slightly tangy muffin with a sweet blueberry filling and a crisp sugar exterior. The yogurt in the batter contributes moisture and tenderness, while the blueberry jam adds bursts of fruity flavor inside.
Serve these muffins warm or at room temperature for breakfast, brunch, or a sweet snack. The jam center offers a pleasant surprise inside each muffin, making them a simple, baked treat that's different from traditional doughnuts but maintains a similar flavor profile.
Ingredients
- 150 g caster sugar
- 200 g plain flour
- 1 tsp baking powder
- 100 ml PLAIN yogurt I used fat-free Bulgarian yoghurt
- 2 egg large
- 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.
User Reviews
Overall Rating
4.3
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