Blueberry Muffins with Blueberry Jam
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
12 muffins
-
Course
Breakfast
Blueberry Muffins with Blueberry Jam
Report
The best blueberry muffins ever with homemade blueberry jam swirled right into the batter!
Share:
Ingredients
- 2 cups blueberries divided
- ¾ cup sugar divided, 1 tablespoon
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup buttermilk
- ¼ cup unsalted butter 1/2 stick, melted
- ¼ cup vegetable oil
- 2 egg large
- 1 teaspoon vanilla extract
For the lemon sugar topping
- ¼ cup sugar
- lemon zest of 1
Instructions
- Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
- In a medium saucepan, combine 1 cup blueberries and 1 tablespoon sugar. Bring to a boil; reduce heat and simmer, stirring occasionally, until sauce has thickened, about 5 minutes. Let cool 10-15 minutes.
- To make the lemon sugar topping, combine sugar and lemon zest, rubbing the zest into the sugar with your fingertips; set aside.
- In a large bowl, combine flour, remaining 3/4 cup sugar, cinnamon, baking powder and salt.
- In a large glass measuring cup or another bowl, whisk together buttermilk, butter, vegetable oil, eggs and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add remaining 1 cup blueberries and gently toss to combine.
- Scoop the batter evenly into the muffin tray. Top each muffin with 1 teaspoon blueberry jam, swirling into the batter using figure eight motions. Sprinkle with lemon sugar mixture.
- Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
- Remove from oven and cool on a wire rack.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
