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Blueberry Muffins with Blueberry Jam

The best blueberry muffins ever with homemade blueberry jam swirled right into the batter!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12 muffins
Course: Breakfast

Ingredients

  • 2 cups blueberries divided
  • ¾ cup and 1 tablespoon sugar divided
  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅔ cup buttermilk
  • ¼ cup 1/2 stick unsalted butter, melted
  • ¼ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the lemon sugar topping
  • ¼ cup sugar
  • Zest of 1 lemon

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
  2. 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.
  3. To make the lemon sugar topping, combine sugar and lemon zest, rubbing the zest into the sugar with your fingertips; set aside.
  4. In a large bowl, combine flour, remaining 3/4 cup sugar, cinnamon, baking powder and salt.
  5. 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.
  6. 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.
  7. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
  8. Remove from oven and cool on a wire rack.