Blueberry Jam Muffins
These Blueberry Jam Muffins are a delightful blend of sweet blueberries and zesty lemon, perfect for breakfast or as a snack.
Ingredients
Dry Ingredients
- 150 g all-purpose flour Lends a light and airy texture.
- 6 g baking powder Ensures an excellent rise.
- 120 g granulated sugar Adds sweetness that complements the blueberries.
- 1 unit lemon zest Infuses a bright, citrusy aroma.
Wet Ingredients
- 3 large eggs Provides richness and structure.
- 80 g melted butter Contributes a creamy texture.
- 80 g milk Keeps the muffins moist.
Fruity Ingredients
- 200 g frozen blueberries Add juicy bites of flavor.
- 10 tablespoons blueberry jam Provides a gooey surprise.
Instructions
Preparation
- Rub the lemon zest into the granulated sugar to intensify the lemon flavor.
- In a separate bowl, whisk together the all-purpose flour and baking powder.
- Combine eggs, melted butter, and milk in a mixing bowl and mix until well combined.
- Fold the wet mixture into the dry ingredients until just combined, careful not to over-mix.
- Gently fold in the frozen blueberries.
Baking
- Preheat your oven to 210°C (410°F).
- Line your muffin tin with cupcake liners and fill each cup about ¾ full with batter.
- Top each muffin with a tablespoon of blueberry jam and swirl gently.
- Bake at 210°C for 13 minutes, then lower to 170°C (340°F) and bake for an additional 8 minutes or until golden brown.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
Notes
For extra flavor, consider adding vanilla extract or chopped nuts. Keep an eye on the muffins while baking as temperatures can vary.