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.

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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

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14 Responses to “Raspberry Chipotle Jam”

  1. #
    1
    Samantha — January 22, 2014 at 6:56 pm

    Raspberry and chipotle! what a combo. I love this idea. I could put chipotle in anything and be happy.

    • beantownbaker — January 22nd, 2014 @ 9:37 pm

      Chipotle is a flavor I’m learning to love as I use it more and more!

  2. #
    2
    Ashley @ My Midwest Table — January 23, 2014 at 10:32 am

    Holy yum! This jam reminds me of the sauce in one of my favorite appetizers from a little restaurant in Kansas. It was raspberry chipotle sauce combined with cream cheese and black beans, and it was served warm with tortilla chips. The best!

    • beantownbaker — January 23rd, 2014 @ 2:15 pm

      Is it So Long Saloon by chance?…

      If so, check back on Tuesday…

    • beantownbaker — January 23rd, 2014 @ 2:17 pm

      BTW, I just saw in your bio that you went to Purdue – I did too! Aero engineering for me. Crazy about that shooting this week…

  3. #
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    Ashley @ My Midwest Table — January 23, 2014 at 3:48 pm

    Yes, So Long Saloon! We lived in Manhattan for a few years while my husband worked on his PhD. Can’t wait to see what you’ve cooked up on Tuesday!

    Goodness, what a coincidence that you are a Purdue alumna too! Yes, so crazy and so sad.

  4. #
    4
    Shannon — January 26, 2014 at 4:01 pm

    this is definitely one i’ll need to make, great flavor combo 🙂

  5. #
    5
    Nutmeg Nanny — February 4, 2014 at 3:38 pm

    Oh gosh, this is such a fun flavor combination 🙂 I can’t wait to try this out!

  6. #
    6
    Jac — September 10, 2014 at 10:57 am

    I am super excited to try this recipe out. I love idea of the sweet of the fruit and the heat of the pepper. I will let you know how mine turns out.

    *I just moved to Boston which is how I found your website. I’m sorta sad that you moved back to Ohio because I would love to meet you. 😀

    • beantownbaker — September 12th, 2014 @ 10:40 pm

      Hope it turns out well for you! We love this jam. It’s really good on a breakfast sandwich.

  7. #
    7
    MezzoBetsy — September 19, 2014 at 1:25 pm

    Oh, yum! I’m a great fan of using jams, marmalades and chutneys with meat in the crockpot or as a glaze on roasts. This would be perfect on a pork tenderloin.

  8. #
    8
    Joy — January 9, 2015 at 7:41 pm

    how do you make it without the jam maker? I have a breadmaking machine that can make jelly, would it work about the same?

  9. #
    9
    Lucinds — July 7, 2017 at 7:41 pm

    Are there any water bath instructions?

  10. #
    10
    AGEN SGP RESMI — November 30, 2017 at 3:45 pm

    Thats look so delicious.. nice sharing
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