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)!

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?

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).

Makes 12 doughnut muffins

150g (5.29 ounces) caster sugar
200g (7.05 ounces) plain flour
1 tsp baking powder
100ml (3.38 fluid ounces) plain yoghurt (I used fat-free Bulgarian yoghurt)
2 large eggs
1 tsp vanilla extract
150g (5.29 ounces) butter, melted
12 tsp blueberry preserves
for the coating
150g (5.29 ounces) caster sugar

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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