Blueberry Jam Muffins
Delightful muffins combining sweet blueberries with a hint of lemon zest, perfect for cozy mornings and leisurely weekends.
Ingredients
Dry Ingredients
- 150 g all-purpose flour Provides a creamy base for tender muffins.
- 6 g baking powder Ensures they rise perfectly and become fluffy.
- 120 g granulated sugar Adds a rich sweetness that balances the tartness of the blueberries.
- Zest of 1 lemon lemon zest Infuses a bright, aromatic quality into the muffins.
Wet Ingredients
- 3 large eggs Contribute to a moist and tender texture.
- 80 g melted butter Offers a depth of flavor and richness.
- 80 g milk Adds creaminess to the batter.
Additions
- 200 g frozen blueberries Bursting with juicy goodness.
- 10 tbsp blueberry jam Creates an eye-catching swirl and an extra layer of flavor.
Instructions
Preparation
- Rub lemon zest into sugar to release essential oils for enhanced flavor.
- Combine all-purpose flour and baking powder in a separate bowl.
- Gradually add the dry mixture into the lemon-zest sugar blend, whisking until incorporated.
Mixing
- Add eggs, melted butter, and milk into the dry mixture. Stir gently until just combined.
- Gently fold in the frozen blueberries using a spatula.
Baking
- Preheat the oven to 210°C (410°F).
- Line a muffin tin with paper liners and fill each cup about ¾ full with batter.
- Top each muffin with a tablespoon of blueberry jam and swirl it into the batter.
- Bake for 13 minutes at 210°C (410°F), then reduce temperature to 170°C (340°F) and bake for an additional 8 minutes.
Cooling and Serving
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
- Serve warm or at room temperature.
Notes
For best results, avoid overmixing, measure ingredients accurately, and ensure proper oven temperature. These muffins can be modified for various dietary preferences.