Blueberry Muffins with Blueberry Jam
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(1)
Ingredients
12 muffins
- 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
- ¼ cup sugar
- Zest of 1 lemon
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Preparation
Step 1
Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
Step 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.
Step 3
To make the lemon sugar topping, combine sugar and lemon zest, rubbing the zest into the sugar with your fingertips; set aside.
Step 4
In a large bowl, combine flour, remaining 3/4 cup sugar, cinnamon, baking powder and salt.
Step 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.
Step 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.
Step 7
Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
Step 8
Remove from oven and cool on a wire rack.
Step 9
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Chef's notes
The blueberry jam adds a wonderful double dose of blueberry goodness, and that lemon sugar topping just tips these muffins over to absolute perfection.
