Blueberry Muffins with Blueberry Jam & Lemon Sugar Topping

These blueberry muffins with blueberry jam and lemon sugar topping are sweet, delicious, and loaded with blueberry flavor. 

After baking these buttermilk chocolate cookies, I had lots of leftover buttermilk. A friend saw my post and, coincidentally, had leftover buttermilk too from making these blueberry muffins. She thought the cookie recipe would be perfect for using up some of her leftover buttermilk... which of course inspired me to use up some of MY leftover buttermilk to make the muffins.

The secret sauce in these muffins is the swirl of blueberry jam that you make yourself. It adds a concentrated blueberry flavor. My only casualty resulting from this process was that I managed to dye my muddling tool purple. I can live with that.

Actually, over time, my muddler lost its blueberry color, so I had to make these muffins again!

You also top these muffins with a lemon sugar that melts a bit on top, adding a nice crunch. It's a mixture of sugar and lemon zest. I used sanding sugar (it's more coarse and adds a sparkle) but regular sugar is fine. The topping might just be better than streusel.

How to Make Blueberry Muffins with Blueberry Jam and Lemon Sugar Topping: 

First, you make a blueberry jam with a cup of blueberries and a tiny amount of sugar. This jam is for swirling in the middle of the muffins just before baking. It adds so much "blueberry-ness" to the flavor of the muffins.

Next, you whisk together the dry ingredients in a large bowl.

Next, you whisk the eggs and sugar in a smaller bowl until the eggs are creamy, light, and airy.

Add some melted butter, oil, buttermilk, and vanilla while continuing to whisk.

Pour the wet ingredients into the dry ingredients, add the blueberries, and fold the ingredients together. Fill a muffin tin with the batter, and then drop some of the jam in the middle and swirl it around in the batter with a chopstick or something similar.

Top the batter with a mixture of sugar and lemon zest that has been allowed to sit so that the sugar has been infused with the lemony flavor.

Finally, bake the muffins for about 17 minutes. The lemon sugar topping will somewhat melt into the muffins. So good.

These blueberry muffins are probably at the top of my list of favorite muffins. They are soft, moist, sweet, and loaded with blueberry flavor.

Every time I make them, they are in high demand. I still need to master the figure eight swirl to incorporate the jam, but even my rough attempts add delicious blueberry flavor.

More Muffin Monday deliciousness:

• Apple Cinnamon Muffins from Palatable Pastime
• Blueberry Muffins with Blueberry Jam & Lemon Sugar Topping from Karen's Kitchen Stories
• Chocolate Chip Sourdough Muffins from A Day in the Life on the Farm
• Rum Raisin Banana Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Blueberry Muffins with Blueberry Jam & Lemon Sugar Topping

Yield: 12 muffins

Author: Karen Kerr

These blueberry muffins with blueberry jam and lemon sugar topping are sweet, delicious, and loaded with blueberry flavor.

ingredients:

Lemon Sugar Topping

• 1/3 C sanding sugar (if not available, use granulated sugar)
• zest from one lemon

Muffins

• 2 C fresh blueberries
• 8 ounces (1 1/8 C) (for the muffins) plus 1 tsp (for the jam) sugar, divided
• 12 1/2 ounces(2 1/2 C) unbleached all purpose flour
• 2 1/2 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 4 T melted and slightly cooled unsalted butter
• 1/4 C vegetable oil
• 1 C buttermilk
• 1 1/2 tsp vanilla

instructions:

How to cook Blueberry Muffins with Blueberry Jam & Lemon Sugar Topping

1. Stir the sanding sugar and the lemon zest together in a small bowl and set aside.
2. Preheat the oven to 425 degrees F and place a rack on the upper center position.
3. Spray a muffin tin with nonstick spray.
4. In a small saucepan, heat 1 C of the blueberries and 1 tsp sugar, smashing the berries with the back of a spoon or muddler. Simmer for about 5 minutes, until you have 1/4 C of thick jam. Place in a heat proof bowl and set aside to cool.
5. In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
6. In a medium bowl, whisk the eggs and sugar together until thick and creamy looking, about a minute. Slowly pour in the butter, and then the oil, while continuing to whisk. Add the buttermilk and vanilla and whisk until combined.
7. Add the egg mixture and the rest of the blueberries to the flour mixture, and fold the ingredients to combine. Do not over mix. The mixture will be lumpy. That is okay.
8. Using a portion scoop, ice cream scoop, or ladle, fill the twelve cavities of the muffin tin. They will be filled completely.
9. Using a small spoon, push a teaspoon of the jam into the center of each muffin. Stir the muffins with a skewer or chopstick in two or three figure eights to create a swirl of jam inside the muffins.
10. Sprinkle the top of each muffin with the lemon sugar. Be sure to use it all up.
11. Bake the muffins for about 17 to 19 minutes, rotating the pan about half way through. Let them cool in the tin for five minutes, and then turn them out of the pan and cool on a rack. Can be served while still warm.

https://www.karenskitchenstories.com/2013/04/blueberry-muffins-with-blueberry-jam.html

Karen's Kitchen Stories

muffins, blueberries

breakfast

American

Created using The Recipes Generator

This is an update of a recipe I posted on April 11, 2013. It includes new photos, instructions, and a recipe card. These were too good to make only once. This recipe was adapted from the May/June, 2009 issue of Cook's Illustrated magazine.