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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16 Responses to “Caramelized Apple Grilled Cheese”

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    1
    Fun and Fearless in Beantown — October 11, 2010 at 2:33 pm

    This looks great! After apple picking last year, I was desperately searching for ways to use the apples in savory ways. Now one of my favorite recipes is a calzone filled with apples, proscuitto, brie and sage. SO good!

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    The Red Headed Mama — October 11, 2010 at 3:08 pm

    My husband used to laugh at me when I told him that as kids we would do apple pie filling and cheese in the hobo pie maker. It was fabulous…I’m going to show him this post to prove that I’m not crazy. We’re apple picking this weekend, so I’ll be sure to try this out!

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    Melissa — October 11, 2010 at 6:12 pm

    I definitely need to think of some savory ways to use up all of the apples we pick every fall, and stop making sweets! This looks like a great recipe!

    http://www.madeinmelskitchen.com

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    Heavenly Housewife — October 11, 2010 at 7:31 pm

    What a great apple treat. I’ve got loads of apples this years from my trees and am looking for yummy recipes to use them up. After all, a girl can only eat so much apple sauce LOL.
    *kisses* HH

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    Cupcake Activist — October 11, 2010 at 8:54 pm

    I didn’t realize this was going to be a sweet sandwich. It looks so yummy! I once had a grilled cheese sandwich with thinly sliced apples in the middle and it was delicious!

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    The Small Boston Kitchen — October 11, 2010 at 11:26 pm

    I love what you did with your leftover apples! This looks incredible…love the apple and cheese combinations!

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    feerlessfood.com — October 12, 2010 at 2:07 am

    This recipe looks really tasty! I tried a similar flavor combo, but it was apple, cheddar omelete. I needed as apple with more flavor- the one I used wasn’t tart enough!

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    nutmegnanny — October 12, 2010 at 2:40 am

    What a great way to use up apples…yum!

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    9
    Val — October 12, 2010 at 12:40 pm

    This made my mouth water. I have to make this soon.

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    Boston Food Diary — October 12, 2010 at 1:27 pm

    Looks delicious Jen! I love the combination of apples and gouda! After my apple picking adventures I am definitely seeking lots of good apple ideas as well!

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    11
    Rachel Cannon Humiston — October 12, 2010 at 6:56 pm

    This looks like a great comfort food sandwich! I spent yesterday baking apple pies and snacking on cheese and crackers. I snuck in a few apple slices on my cheddar & crackers – yum!

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    Evan B — October 12, 2010 at 9:21 pm

    Um YES please! ps. everyone in the office loved your brownie recipe- it has totally become my go-to 🙂

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    Jen — October 12, 2010 at 10:20 pm

    I love making grilled cheese with a really great goat’s milk gouda–it’s our new favorite grilled cheese–but I think I’d die and go to heaven if I made it this way! thanks for sharing.

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    14
    newlywed — October 12, 2010 at 11:30 pm

    This looks delicous! I love the combination of apples and cheese. It is great to see a savory apple recipe…I have lots too!

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    .dear.jenny. — November 25, 2010 at 1:48 am

    HUSH! oh my…looks amazing!!

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    Souffle Bombay (Colleen) — January 6, 2011 at 2:54 pm

    I HAVE to try this!!!

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