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Blueberry Muffins with Blueberry Jam


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  • 2 cups blueberries, divided
  • 3/4 cup and 1 tablespoon sugar, divided
  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the lemon sugar topping
  • 1/4 cup sugar
  • Zest of 1 lemon



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.
In a medium saucepan, combine 1 cup blueberries and 1 tablespoon sugar. Bring to a boil; reduce heat to low 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.

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