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Blueberry Muffins with Blueberry Jam

The best blueberry muffins ever with homemade blueberry jam swirled right into the batter!

Blueberry Muffins with Blueberry Jam - The best blueberry muffins ever with homemade blueberry jam swirled right into the batter!

I know you’ve heard this so many times before but I’m going to have to say it too.

I’ve found THE BEST blueberry muffin recipe.

Seriously.

Yes, it’s fluffy. Yes, it’s moist. Yes, it just melts-in-your-mouth and explodes with juicy, plump blueberries. But there’s more.

They’re topped with a quick and easy homemade blueberry jam before they go in the oven.

Genius, right?

The blueberry jam adds a wonderful double dose of blueberry goodness, and that lemon sugar topping just tips these babies over to absolute perfection.

This may be the only blueberry muffin recipe I’ll ever need!

So here’s how you make this:

Let’s first start with the blueberry jam by combining 1 cup blueberries and 1 tablespoon sugar in a small pot.

Blueberry Muffins with Blueberry Jam - The best blueberry muffins ever with homemade blueberry jam swirled right into the batter!

Bring it to a boil first and then let it simmer until it gets nice and thick, which should talk about 5 minutes or so.

Blueberry Muffins with Blueberry Jam - The best blueberry muffins ever with homemade blueberry jam swirled right into the batter!

Now let’s make the lemon sugar topping by combing 1/4 cup sugar with the zest of 1 lemon. It’s best to rub the zest into the sugar using your fingers. Then take a big whiff of it – it’s incredibly fragrant!

Blueberry Muffins with Blueberry Jam - The best blueberry muffins ever with homemade blueberry jam swirled right into the batter!

Next we’ll combine the dry ingredients for the muffin batter.

Blueberry Muffins with Blueberry Jam - The best blueberry muffins ever with homemade blueberry jam swirled right into the batter!

Now we’ll combine the wet ingredients to dry, using a rubber spatula so we don’t overwork the batter.

Blueberry Muffins with Blueberry Jam - The best blueberry muffins ever with homemade blueberry jam swirled right into the batter!

Then toss in some more blueberries, about another cup or so.

Blueberry Muffins with Blueberry Jam - The best blueberry muffins ever with homemade blueberry jam swirled right into the batter!

We’ll divide the batter up into 12 muffins, topping them with that blueberry jam we made earlier and then sprinkling some of the lemon sugar goodness.

Blueberry Muffins with Blueberry Jam - The best blueberry muffins ever with homemade blueberry jam swirled right into the batter!

Pop these babies into a 400 degree F oven for about 15 minutes, and then you’ll have the most amazing blueberry muffins yet.

Blueberry Muffins with Blueberry Jam - The best blueberry muffins ever with homemade blueberry jam swirled right into the batter!

Blueberry Muffins with Blueberry Jam - The best blueberry muffins ever with homemade blueberry jam swirled right into the batter!

Blueberry Muffins with Blueberry Jam

The best blueberry muffins ever with homemade blueberry jam swirled right into the batter!

15 minutes25 minutes

Ingredients:

  • 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

Directions:

  1. Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
  2. 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.
  3. To make the lemon sugar topping, combine sugar and lemon zest, rubbing the zest into the sugar with your fingertips; set aside.
  4. In a large bowl, combine flour, remaining 3/4 cup sugar, cinnamon, baking powder and salt.
  5. 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.
  6. 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.
  7. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
  8. Remove from oven and cool on a wire rack.

Adapted from The Little Kitchen.

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22 comments

  1. These are in the oven now and I can’t wait to pop them out and try one!

  2. Honestly hands down I just came across your web page and goodness I LOVE IT !!!! I’m so ready to start using your recipes love it !!

  3. Nice recipe Thank you so muchhhhh. We enjoyed with this. It was too Delicious!!!!

  4. Hiii…..i have blueberry compote with 100gms of sugar in it
    Can it be used instead of the jam?

  5. can you please tell me real quickly if I can use this recipe to make blueberry pancakes? Will it need any changes other than the obvious (baking)? I would like to make blueberry pancakes for dinner tonight, and this recipe looks so good!

    • Unfortunately, without having tried this myself, I cannot answer with certainty. Please use your best judgment.

  6. Can I refrigerate the dough for later or freeze it? Will it affect the outcome?

  7. These look amazing! Have you tried them with any other berries? I have a lot of blackberries to use and was thinking of substituting blackberries for the blueberries. Either way I’m going to try this one soon! Thanks!

    • I have not tried this with other berries but I’m sure the blackberries will work just fine.

    • I have tried substituting blackberries for blueberries in a muffin recipe before…they tasted delicious, but those pesky seeds! So, if you don’t mind the seeds in your muffins go for it.

  8. How do you make buttermilk or can you replace with with something else? thanks!!

  9. Hey these look so delicious! Can I use lime instead of lemons?

  10. I am in Australia so used self-raising flour instead of plain flour and baking powder. After serving them up and everyone thinking they were delicious, I discovered that I’d forgotten to add the eggs!! The consistency was great without them, so maybe they can be an egg-free option for anyone with allergies?! Although, this may only work when using self-raising flour. Anyway, great recipe, yummy muffins, thanks!

  11. I really want to make these tomorrow but I only have frozen blueberries! Would that be a problem? 🙂

  12. ciao,
    adoro il tuo sito sei davvero bravissima, proverò a fare qualche tua ricetta.
    ottimo lavoro!!!!!

    hi,
    I like your site and good and you are very good, I will try to make some your recipe.
    good job!!!!!

  13. I made these this morning. Delicious! My note to bakers: don’t be stingy with the sugar topping, it is soooo good and adds a sweet little crunch.

  14. These are very good! I like the jam in them and I LOVE the lemon sugar topping. It gives a brightness to them. I did use canned homemade blueberry jam, so I skipped the step of making it, so then I went ahead and put all the blueberries (i used frozen wild blueberries) in the batter. It must have added quite a bit of volume because I ended up with 15 muffins and I had to cook them 20 min to get done. But I really enjoyed this recipe!