Very Blueberry Muffins
What could be better than a muffin bursting with blueberries? One with blueberry jam.
Ingredients
- 2 1/4 cups fresh blueberries
- 3/4 cup sugar + 1 tsp
- 2 1/4 cup flour
- 1 tsp lemon zest
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup canola oil
- 1 1/2 tsp vanilla
- 3/4 cup buttermilk
- 1/4 cup turbinado or granulated sugar
Instructions
- Preheat oven to 400 degrees. Coat a muffin tin with non-stick cooking spray. Use a pastry brush to evenly coat the tin cups.
- In a small saucepan, combine 1 cup blueberries and 1 tsp sugar. Bring to a boil and reduce to a simmer. Stir occasionally using the back of a spoon to mash some of the berries. Stir until sauce is thickened, about 5-6 minutes. Let cool for 5-10 minutes.
- In a large bowl, combine flour, lemon zest, baking powder and salt. Whisk to combine.
- In another bowl, combine eggs, sugar, buttermilk, oil, melted butter, and vanilla. Whisk together.
- Pour wet mixture over dry and stir gently with spatula, or wooden spoon, just until combined. Do not over mix. Fold in 1 cup blueberries
- Scoop a small amount of batter into each muffin tin--about 1/3 full. Evenly divide blueberry jam between the 12 cups. Use a small knife or spoon to gently swirl jam into batter. Continue dividing batter between each tin. Cups will be full. Add additional blueberries to any cups that need a few. Sprinkle with turbinado or granulated sugar.
- Bake for 15-18 minutes until toothpick inserted in center comes out clean.
- Remove from oven and cool in the pan for 5 minutes. Using a small knife loosen the top of each muffin from the sides of the pan. Flip out of pan and cool on wire rack for 5 minutes.
Notes
Adapted from Damn Delicious
- I love these warm out of the oven, but they will also freeze well when cooled completely.