There’s something magical about the aroma of freshly baked muffins wafting through your home on a lazy weekend morning. These Blueberry Jam Muffins take that cozy experience to the next level by combining fluffy, tender muffin batter with pockets of sweet, jammy blueberry goodness.
What makes these muffins special is the clever addition of blueberry jam swirled into the batter, creating beautiful purple streaks and bursts of intense flavor in every bite. They’re the perfect balance of homestyle comfort and bakery-worthy indulgence that will have everyone reaching for seconds.
Why You’ll Love This
- Quick 45-minute recipe from start to finish – perfect for weekend breakfasts
- No need for fresh blueberries – uses pantry-friendly blueberry jam
- Beautiful purple swirls make these muffins visually impressive without extra effort
- Versatile recipe that works for breakfast, brunch, or afternoon tea
- Freezer-friendly for make-ahead meal planning
Ingredients
- 150g all-purpose flour
- 120g granulated sugar
- 6g baking powder
- Zest of 1 lemon
- 3 large eggs
- 80g melted butter
- 80g milk
- 200g frozen blueberries
- 10 tbsp blueberry jam
Instructions
- Rub lemon zest into sugar with fingers until fragrant to boost flavor.
- Whisk flour and baking powder into the sugar-zest mixture.
- Add eggs, melted butter, and milk. Mix gently, being careful not to overmix.
- Gently fold frozen blueberries into the batter to avoid bleeding color.
- Set the oven temperature to 210°C (410°F).
- Line a muffin tin and fill each cup ¾ full with batter.
- Top each muffin with 1 tbsp of blueberry jam and swirl using a toothpick.
- Bake at 210°C (410°F) for 13 minutes, then lower the temperature to 170°C (340°F) and bake for an additional 8 minutes.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a rack. Serve warm or at room temperature.
Tips & Variations
- Substitute the blueberry jam with any other fruit jam you have on hand – strawberry, raspberry, or mixed berry all work beautifully.
- For extra texture, fold ½ cup of fresh blueberries into the batter before adding the jam swirl.
- Make a lemon-blueberry version by adding 1 tablespoon of lemon zest to the batter and a squeeze of lemon juice to the jam.
- For a healthier twist, replace half the all-purpose flour with whole wheat flour.
- If you prefer less sweet muffins, reduce the sugar to ½ cup and use a low-sugar jam.
- For a bakery-style finish, mix 2 tablespoons of melted butter with ¼ cup of flour and 2 tablespoons of sugar to make a crumble topping.
Serving Suggestions
These muffins are delicious served warm with a pat of butter that melts into all those jammy pockets. For a complete breakfast spread, pair them with fresh fruit and yogurt or a savory egg dish to balance the sweetness.
They also make a lovely afternoon treat alongside a cup of tea or coffee. For an extra special dessert, warm a muffin slightly and top with a small scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- These muffins freeze beautifully – wrap individually in plastic wrap and store in a freezer bag for up to 3 months.
- To reheat from frozen, microwave for 20-30 seconds or warm in a 300°F oven for 5-7 minutes.
- Muffins are done when they spring back lightly when touched and a toothpick inserted comes out with a few moist crumbs but no wet batter.
FAQs
Can I use frozen blueberries instead of jam?
Yes, but the texture will be different. If using frozen blueberries, toss them in 1 tablespoon of flour first and fold 1 cup gently into the batter instead of creating a jam swirl.
Why did my jam sink to the bottom of the muffins?
This can happen if the batter is too thin. Make sure you’re measuring flour correctly and try putting a small amount of batter on top of the jam after swirling.
Can I make these dairy-free?
Absolutely! Substitute the butter with coconut oil or a plant-based butter, and use almond milk or another non-dairy milk alternative.
How can I tell if my muffins are done without overbaking them?
The tops should be lightly golden, and a toothpick inserted into the cake part (not the jam) should come out with a few moist crumbs. They’ll continue cooking slightly as they cool.
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