Blueberry Jam Muffins
The next few posts will be jam-filled with jam. After my friend gifted me with a few jars of jam, I've been trying to put jam in everything from PB & J overnight oats to peach glazed green beans. I've made jam cookies, jam chicken, jam pork, deep fried jam... I'm kidding about the last one.
Anyways, after jamming it into everything, I'm down to only 4 flavors (cherry, grape, raspberry, and blueberry). Today's post involves swirling fruity blueberry jam into soft, fluffy muffins.
I know that swirling batter is tough, and your muffins may just come out purple. To save some time, you could always mix the jam into the wet ingredients. Yay for purple muffins!
- 1 and ½ cups of all-purpose flour
- 2 teaspoons of baking powder
- ¼ teaspoon of salt
- ½ teaspoon of cinnamon
- 1 egg
- ½ cup of sugar
- ¼ cup of vegetable oil
- ½ cup of milk
- ½ teaspoon vanilla
- ¼ cup (12 teaspoons) of jam
- Preheat the oven to 425 degrees.
- In a large bowl, mix the dry ingredients: flour, baking powder, salt, and cinnamon.
- In a separate medium bowl, beat the egg. Add the sugar, oil, milk, and vanilla. Stir to combine.
- Pour the medium bowl with the wet ingredients into the large bowl with the dry ingredients. Stir gently to combine. Do not over-mix - lumps in the batter are okay.
- To make blueberry jam muffins, line a muffin tin with liners. Divide the batter equally.
- Put a teaspoon of jam in the center of each muffin. Gently swirl the jam with the batter.
- Bake at 425 degrees for 5 minutes. Reduce the heat to 375 degrees, and bake for an additional 13-15 minutes.
- All-purpose flour: Required for structure. Using all whole wheat flour will result in a denser blueberry jam muffins. To compromise between health and texture, you can use half all-purpose and half whole wheat.
- Baking powder: Makes the blueberry jam muffins rise. Can substitute 1/2 teaspoon baking soda + 1 teaspoon vinegar for the 2 teaspoons of baking powder.
- Salt: Enhances the flavor of the other ingredients. Use up to 1/2 teaspoon. Do not overmeasure or else your blueberry jam muffins will be too salty.
- Cinnamon: Adds very mild flavor. Use up to 1 teaspoon.
- Egg: Adds structure, moistness, and richness. For a vegan option, you can substitute a flax egg or a chia egg. If you really don't have an egg, you can increase how much baking powder/soda you use.
- Sugar: Sweetens the blueberry jam muffins and improves the texture. You can use up to 1 cup of any dry sweetener that measures like sugar, such as coconut sugar or white sugar. Alternatively, you can use up to 1/4 cup of any liquid sweetener, such as honey or maple syrup. For less sweet muffins, you can reduce the sugar to 1/4 cup.
- Vegetable oil: Makes the blueberry jam muffins tender and moist. I used vegetable oil, which has no flavor. Any stronger flavored oil will affect the taste. Coconut oil will produce faintly coconut-flavored muffins. I do not suggest olive oil. Substituting melted butter would work.
- Milk: Adds moisture and makes the batter more liquid. Any sort of milk (almond, soy, cow) would work. You could substitute water in a pinch, but the blueberry jam muffins may be less flavorful.
- Vanilla: Adds flavor. Use up to 1 teaspoon.
- Jam: Adds fruity goodness. Any sort of jam works. I used blueberry.
Step by Step Photos
This recipe uses 2 bake times. The initial higher heat helps the muffins puff up more. I started by preheating the oven to 425, and I baked at 425 degrees for 5 minutes and at 375 for 13 minutes.
Honestly, this extra step is only for aesthetic purposes, and you can just bake the blueberry jam muffins at one temperature. If you're baking at a temperature from 375-425, the muffins should take 15-18 minutes with shorter bake times at higher temperatures. Anyways, start by preheating the oven.
In a large bowl, mix the dry ingredients: flour, baking powder, salt, and cinnamon. Be careful when measuring baking powder or else your muffins may be bitter. Muffins are fairly flexible about flour quantities, and anywhere between 1 and 1/2 cups (188 grams) and 2 cups (250 grams) will be fine.
In a separate medium bowl, beat the egg. I use a 2 cup liquid measuring cup, so I can measure the other wet ingredients. You can use the lines to add in the oil and milk.
Add the sugar and vanilla. Note that 1 cup of brown sugar is just 1 cup of white sugar + 1 tablespoon of molasses. Since all of my brown sugar is rock-solid, I used 1/2 cup of white sugar plus a drop of molasses.
Pour the medium bowl with the wet ingredients into the large bowl with the dry ingredients. Stir gently to combine. Do not over-mix - lumps in the batter are okay. If you over-mix, your blueberry jam muffins will be rubbery.
To make blueberry jam muffins, line a muffin tin with liners. Divide the batter equally. Since the batter is fairly thick, I used a spoon to transfer the batter, and I filled each cup about 2/3 full. Oddly, I only managed to make 11 muffins.
Put a teaspoon of jam in the center of each muffin. I use a teaspoon, and I scoop out the jam using my finger. Don't worry if the dollops aren't perfectly centered because you will swirl the jam later.
Gently swirl the jam with the batter. I use a chopstick, and I stir the tops of each muffin a few times.
I'm not really sure how to properly swirl things, so I stop when the purple blueberry jam is somewhat distributed.
Bake at 425 degrees for 5 minutes. Reduce the heat to 375 degrees, and bake for an additional 13-15 minutes. Let cool for 10 minutes so that the blueberry jam muffins won't be doughy. You can store blueberry jam muffins in an airtight container in the fridge for a few days, or you can wrap and freeze the muffins for a few months.
These blueberry jam muffins are basically cake for breakfast. What's your favorite type of muffin? I make so many muffins that it's really hard for me to pick. However, since boyfriend and I often buy 20 bananas at a time, I'd have to say that banana bread muffins are my favorite - I have to use up all of the bananas some how!
Questions, comments, complaints? Feel free to comment below, email me at firstname.lastname@example.org, or find me on social media.