Amazingly Blueberry-ey Blueberry Muffins

Last summer, Hubby and I went blueberry picking with some friends. We came home with tons and tons of blueberries (15 pounds to be exact!). I whipped up a bunch of blueberry treats, like Cinnamon Blueberry Rolls, Blueberry Cobbler Bars, and even some Blueberry Salsa over Grilled Mahi Mahi. Even after all these yummy blueberry treats, I still frozen quite a few blueberries so we could enjoy them all year.

Hubby likes to sit down with a bag of frozen blueberries and just snack on them. But he lets me bake with some of them as well. These muffins really are Amazingly Blueberry-ey Blueberry Muffins. They’re bursting with berry deliciousness. The blueberry jam swirled into the top of the muffins add an extra burst of flavor. I love this idea and can’t wait to try it with other fruit muffins.

One Year Ago: Black Forest Cupcakes for Frosting for the Cause
Two Years Ago: Chinese Restaurant Almond Cookies

Print Save

Amazingly Blueberry-ey Blueberry Muffins

Swirling blueberry jam on top of these muffins before baking them really takes them to the next level.

Yield: 12 muffins

Ingredients:

For the Jam
1 cup fresh or frozen blueberries
1 tsp sugar

For the Muffins
1 cup fresh or frozen blueberries
1 1/8 cups sugar
2 1/2 cups flour
2 1/2 tsp baking powder
1 tsp table salt
2 eggs
4 Tbsp butter , melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 tsp vanilla

Directions:

For the Jam
Bring 1 cup of blueberries and 1 teaspoon of sugar to a simmer in a small saucepan over medium heat. Cook the berries, mashing with a spoon several times to break some of the berries open.

Stir frequently until mixture is thickened and reduced to about a 1/4 cup (about 6 minutes).

Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

For the Muffins
Preheat oven to 425F. Spray muffin tin with nonstick cooking spray.

Whisk flour, baking powder, and salt together in large bowl.

Whisk 1 1/8 cups sugar and eggs together in a medium bowl until thick and texture is consistent (about 45 seconds).

Slowly whisk in butter and oil until combined. Whisk in the buttermilk and vanilla until combined.

Using a rubber spatula, fold the egg mixture and the remaining cup of blueberries into the flour mixture until just moistened (batter will be very lumpy with a few spots of dry flour; do not overmix).

Divide the batter equally among the prepared muffin cups (batter should completely fill cups and mound slightly).

Spoon a teaspoon of jam into center of each mound of batter. Use a chopstick or skewer to gently swirl the berry jam into the batter using figure-eight motion.

Bake until the muffin tops are golden and just firm, about 17 to 19 minutes rotating muffin tin from front to back halfway through baking. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Recipe from America's Test Kitchen, as seen on See Brooke Cook

    Pin It

9 Responses to “Blueberry Almond Cake with Lemon Drizzle”

  1. #
    1
    How To Be Perfect — July 16, 2010 at 11:55 am

    This cake looks great and I will definitely try those cupcakes, they sound awesome x

  2. #
    2
    Lauren — July 16, 2010 at 11:55 am

    I’m right there with you husband – I adore blueberries! This cake looks absolutely delicious :).

    I’ve bought a whole bunch of reduced price ingredients at TJ Maxx and Marshalls – I always scope out their food section!

  3. #
    3
    Lauren — July 16, 2010 at 11:56 am

    *your husband, not you husband 😉

  4. #
    4
    Gia — July 16, 2010 at 1:32 pm

    In the ingredients you have listed yogurt but in the instructions you have buttermilk…can you just clarify which it is? I am going to the store and want to buy what I need to make this today!

  5. #
    5
    Jen — July 16, 2010 at 1:42 pm

    Gia – Sorry for the confusion – I have updated the recipe instructions. I used yogurt instead of buttermilk like the original recipe states. Either one would work just fine.

  6. #
    6
    Memória — July 16, 2010 at 7:20 pm

    This cake looks amazing. Great photos.

  7. #
    7
    hannah {thepastrykook} — July 17, 2010 at 3:52 pm

    the only reason why i like blueberries is cos they are good for eyesight! haha. your cake looks delectable (:

  8. #
    8
    Ingrid — July 19, 2010 at 12:30 am

    We blueberries,t oo. Actually we love all berries and they pair well with both almond and lemon.

    Btw, No way would we thing of leaving off that yummy glaze.

    Thanks for sharing!
    ~ingrid

  9. #
    9
    Becca — May 9, 2017 at 10:35 pm

    How far in advance can i make this ? Will it hold 2-3 days?

Leave a Comment