Blueberry Muffins with Blueberry Jam
Need a lacto ovo vegetarian side dish? Blueberry Muffins with Blueberry Jam could be a great recipe to try. This recipe serves 12. For 46 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 251 calories, 4g of protein, and 10g of fat. Head to the store and pick up sugar, sugar, flour, and a few other things to make it today. 36522 people were impressed by this recipe. It is brought to you by DAMNDELICIOUS.NET. From preparation to the plate, this recipe takes approximately 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 30%, which is not so great. If you like this recipe, you might also like recipes such as Blueberry Jam-Swirled Buttermilk Muffins, Blueberry Scones with Blueberry Coconut Jam, and Blueberry Donuts with Blueberry Lemon Jam.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
2 teaspoons baking powder
2 cups blueberries, divided
2/3 cup buttermilk
1 teaspoon cinnamon
2 large eggs
2 cups all-purpose flour
Zest of 1 lemon
1/2 teaspoon salt
1/4 cup sugar
3/4 cup and 1 tablespoon sugar, divided
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup vegetable oil
Equipment:
muffin tray
sauce pan
oven
measuring cup
whisk
bowl
spatula
wire rack
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
4. 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.
5. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
6. Remove from oven and cool on a wire rack.
Nutrition Information:
covered percent of daily need
