These muffins are perfect to serve at a brunch (possibly a Mother's Day brunch) because they are delicious and oh so beautiful!
They are not like the muffins you buy at your local grocery store that are dense, sweet as cake, without a lot of blueberry flavor.
These muffins are filled to the brim with blueberries, have just the right amount of sweetness (more like a cornbread than a cake), plus they are light, fluffy, and moist.
(Plus the sugar topping is fantastic. I could easily lick it off all the tops!!)
Here's the recipe...
for the jam
- 1 cup blueberries
- 1 teaspoon granulated sugar
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoon salt
- 1 cup blueberries
- 1 1/4 cup granulated sugar
- 2 eggs
- 1/2 stick unsalted butter (4 tablespoons), melted
- 1/4 cup canola oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1/3 cup granulated sugar
Preheat the oven to 425.
Heat 1 cup of blueberries in a sauce pan.
Mash the blueberries and add 1 teaspoon of sugar.
Cook under low heat until it thickens to a jam like texture, about 10 minutes. Should make about 1/3 cup. Set aside and let it cool.
In a large bow whisk together the flour, salt, and baking powder.
In a medium bowl add the 1 1/4 cups of sugar, melted butter, eggs, oil, and buttermilk. Whisk until combined.
Pour into the dry ingredients, along with the blueberries. Gently swirl berry filling into batter using figure-eight motion. Gently mix with a rubber spatula just until the batter comes together. Lumpy is OK.
Scoop batter into muffin tins, about 2/3 full. Place a teaspoon of cooked berry mixture into the center of each mound of batter. Swirl berry filling into batter using a knife or chopstick.
Sprinkle the 1/3 cup sugar on top.
Bake for 15-20 minutes, until the tops brown, and a toothpick comes out cleanly.
The only problem with these muffins (and why we don't make them that often at our house) is we end up eating too many. :)
If you make some, please email me at jillian(at)catchmyparty(dot)com and tell me what you think.