Blueberry Jam Muffins
Serves 12
40 mins total
These are absolutely to die for! Buttery soft, moist, tender, stuffed with blueberry jam and topped with a streusel topping.
0 servings
For the blueberry jam (You can also use storebought blueberry jam)
For the muffins:
For the streusel topping:
Congratulations!
Save $4 cashback on Nellie's Free Range Free Range Eggs. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Nellie's Free Range Free Range Eggs. Scan QR-code and claim coupon
Preheat oven to 425 degrees. Spray a standard muffin tin with vegetable oil spray (or line with paper liners and spray).
For the blueberry jam:
Bring blueberries and 1 teaspoon of the sugar to a simmer in a small saucepan over medium heat. Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened about 6 minutes. Transfer to a small bowl and cool to room temperature, 10-15 minutes.
For the muffins:
Whisk the flour, baking powder and salt together in a large bowl. Set aside.
In a medium bowl, whisk together 1-1/8 cups sugar and eggs until thick and well combined, about 45 seconds. Slowly whisk in the butter and oil until combined. Nest, whisk in the milk and vanilla until combined.
Using a rubber spatula, fold the egg mixture into the flour mixture until just moistened. The batter will be very lumpy with a few spots of dry flour; do not overmix. (If using whole blueberries, fold in now.)
Fill muffin cups 1/2 full with batter and top each muffin with a teaspoon of the blueberry jam. Use a toothpick to swirl. Divide the remaining batter between muffin cups. The batter should completely fill the cups and mound slightly. Divide the remaining cooked berry mixture between muffin cups. Use a toothpick to swirl.
Make the streusel topping:
To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly. Spoon streusel over muffins.
Bake until the muffin tops are golden and just firm, 17-18 minutes, rotating the muffin tin halfway through. Cool the muffins in the muffin tin for 5 minutes, then remove to a wire rack and cool 5 more minutes before serving.
