In my opinion, you can never have enough blueberry muffin recipes in your baking repertoire. After all, blueberry muffins are the muffins of all muffins. Even though I already have two blueberry muffin recipes on my blog, that did not stop me from going out and finding another recipe that I love and now cannot live without.
First, I posted about these Blueberry Corn Muffins, a combination of my favorite and second favorite muffins ever. I love them. Then a few months later I posted about these Brown Butter Blueberry Muffins which were an instant favorite due to their streusel topping and the addition of brown butter. And these muffins? Well there is nothing special about their name but they are nothing short of unique and amazing in flavor. The recipe involves making homemade blueberry jam which is then incorporated into the muffin batter. I had never seen a blueberry muffin recipe quite like this one so naturally I was intrigued. A lemon sugar topping is then sprinkled on top of each muffin which I felt was a perfect compliment to all of the blueberries. Now you can see why I had no choice but to add this recipe to the archives.
- ⅓ cup sugar
- 1½ tsp lemon zest
- 2 cups fresh blueberries
- 1⅛ cups plus 1 tsp granulated sugar, divided
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- 1 tsp table salt
- 2 large eggs, at room temperature
- 4 tbsp (1/2 stick) unsalted butter, melted and cooled
- 1 cup buttermilk
- ¼ cup vegetable oil
- 1½ tsp vanilla extract
- For the topping, combine the lemon zest and sugar in a small bowl. Use your fingertips to rub the ingredients together until fragrant. Set aside.
- For the muffins, preheat the oven to 425 degrees F. Spray a muffin pan with nonstick cooking spray and set aside.
- In a small saucepan set over medium heat, combine 1 cup of blueberries with 1 teaspoon of granulated sugar. Use the back of a spoon to smash the blueberries and stir frequently. Continue cooking until the mixture reaches a jam-like consistency. Transfer to a small bowl and allow to cool.
- In a large bowl, whisk together the flour, baking powder and salt. In another large bowl, whisk together 1⅛ cups granulated sugar and the eggs. Add the melted butter, buttermilk, vegetable oil and vanilla extract. Whisk until fully incorporated. Add the wet ingredients and the remaining blueberries into the bowl with the dry ingredients. Use a rubber spatula to gently fold the ingredients until just combined. Do not overmix the batter. Divide the batter evenly between the prepared muffin cups. Add one teaspoon of blueberry jam to each cup. Use a toothpick to gently swirl the jam into the batter. Sprinkle the lemon sugar topping over the muffins.
- Bake for 18-19 minutes or until golden brown in color. Transfer the muffin pan to a wire rack to cool completely before serving.