Go Back
–+ servings
Blueberry Muffins With Blueberry Jam

Blueberry Muffins with Blueberry Jam

Yield: 12 muffins
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
The best blueberry muffins ever with homemade blueberry jam swirled right into the batter!
5 stars (1 rating)

Ingredients

  • 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

For the lemon sugar topping

  • ¼ cup sugar
  • Zest of 1 lemon

Instructions

  • 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 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.