Blueberry Jam Muffins are a delightful treat that perfectly blend the sweetness of ripe blueberries with the comforting texture of a freshly baked muffin. As I take a bite, I am transported back to my grandmother’s kitchen, where the aroma of baked goods filled the air and laughter echoed around the table. These muffins not only celebrate the vibrant flavor of blueberries but also pay homage to the tradition of preserving summer’s bounty in jars of homemade jam.
People adore Blueberry Jam Muffins for their moist crumb and burst of fruity goodness in every bite. The combination of blueberry jam and fresh blueberries creates a symphony of flavors that is both comforting and indulgent. Plus, they are incredibly convenient to make, making them a perfect choice for breakfast or a sweet snack. Whether enjoyed warm with a pat of butter or as a quick grab-and-go option, these muffins are sure to become a favorite in your household, just as they are in mine.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon lemon juice (optional, for added flavor)
- 1 tablespoon lemon zest (optional, for added flavor)
Preparing the Batter
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with cooking spray. This will ensure that your muffins come out easily and have a nice golden color.
- In a large mixing bowl, combine the dry ingredients. Start by whisking together the all-purpose flour, baking powder, baking soda, and salt. This step is crucial as it helps to evenly distribute the leavening agents throughout the flour.
- In another bowl, mix the sugars. Combine the granulated sugar and brown sugar, and whisk them together until they are well blended. The brown sugar adds a lovely depth of flavor to the muffins.
- Next, add the melted butter to the sugar mixture. Stir until the mixture is smooth and creamy. This will help to incorporate the sugars into the butter, creating a nice base for your muffins.
- Crack in the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until everything is well combined. The eggs will help to bind the ingredients together and add moisture to the muffins.
- Now, its time to add the buttermilk. Pour it into the wet mixture and stir gently until just combined. Be careful not to overmix at this stage; a few lumps are perfectly fine. If youre using the optional lemon juice and zest, add them in now for a refreshing twist.
- In a separate bowl, toss the blueberries with a tablespoon of flour. This will help prevent them from sinking to the bottom of the muffins during baking. Gently fold the blueberries into the batter, being careful not to crush them.
Cooking Process
- Once your batter is ready, its time to fill the muffin tin. Using a spoon or an ice cream scoop, fill each muffin cup about 2/3 full. This allows room for the muffins to rise without overflowing.
- For an extra touch, you can sprinkle a little bit of sugar on top of each muffin before baking. This will create a delightful crunchy topping.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them towards the end of the baking time to avoid overbaking.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. This will help them set and make them easier to remove.
- After 5 minutes, transfer the muffins to a wire rack to cool completely. This step is important as it prevents the bottoms from becoming soggy.
Assembling and Serving
- Once the muffins are completely cooled, they are ready to be enjoyed! You can serve them as is, or for an extra treat, spread a little butter or cream cheese on top.
- If you have any leftovers (which is rare!), store them in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer bag.
- When youre ready to enjoy a frozen muffin, simply thaw it at room temperature or pop it in the microwave for a few seconds to warm it up.
Conclusion:
In summary, these Blueberry Jam Muffins are an absolute must-try for anyone looking to elevate their breakfast or snack game. The combination of fluffy muffin texture and the sweet, tangy burst of blueberry jam creates a delightful experience that is sure to please your taste buds. Whether you enjoy them fresh out of the oven or as a quick grab-and-go option, these muffins are versatile enough to fit any occasion. For serving suggestions, I love pairing these muffins with a dollop of whipped cream or a smear of cream cheese for an extra indulgent treat. You can also experiment with variations by swapping out the blueberry jam for raspberry or strawberry jam, or even adding a sprinkle of lemon zest to the batter for a refreshing twist. The possibilities are endless! I encourage you to give this recipe a try and share your experience with friends and family. I would love to hear how your Blueberry Jam Muffins turn out and any creative variations you come up with. So, roll up your sleeves, gather your ingredients, and lets get baking! You wont regret it! Print
Blueberry Jam Muffins: A Deliciously Easy Recipe for Breakfast or Snack
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
Enjoy these fluffy blueberry muffins, bursting with fresh blueberries and a hint of lemon. Perfect for breakfast or a snack, they’re easy to make and sure to delight everyone!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon lemon juice (optional, for added flavor)
- 1 tablespoon lemon zest (optional, for added flavor)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In another bowl, combine the granulated sugar and brown sugar, whisking until well blended.
- Add the melted butter to the sugar mixture and stir until smooth and creamy.
- Crack in the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
- Pour in the buttermilk and stir gently until just combined. If using, add the lemon juice and zest.
- In a separate bowl, toss the blueberries with a tablespoon of flour to prevent sinking. Gently fold the blueberries into the batter.
- Fill each muffin cup about 2/3 full with the batter. Optionally, sprinkle a little sugar on top of each muffin.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
- Serve as is or with butter or cream cheese. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Notes
- For a lighter muffin, be careful not to overmix the batter.
- Feel free to substitute other berries if desired.
- Muffins can be frozen; just wrap tightly in plastic wrap and place in a freezer bag.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
