4.3 from 78 votes
Baked Doughnut muffins with Blueberry Jam
Baked Doughnut Muffins filled with blueberry jam combine a tender, moist muffin crumb with a sweet, fruity center. The dough incorporates yogurt, eggs, and melted butter, producing a moist texture and subtle tang, while the jam in the middle adds bursts of blueberry flavor. Rolling the muffins in caster sugar after baking recreates the signature doughnut coating. These muffins offer a baked alternative to fried doughnuts with a soft, sugary exterior and a fruity surprise inside.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course:
Baked Goods
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.
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