We love blueberry muffins, and this recipe is one of our favorites. Yet there is always room for new recipes, and this muffin has won our hearts. You first prepare a quick blueberry jam by cooking blueberries with lemon juice and zest, then swirl it in the muffin batter along with chunks of cream cheese and fresh blueberries. The outcome is the most moist, delicious muffin ever! If you know me, the sugar on top won't be a surprise either.
Lemon-Blueberry Jam Muffins
Makes 12 muffins
2 cups blueberries, divided
1 cup plus 1 tablespoon sugar, divided
Zest and 1 tablespoon juice of 1 lemon
2 cups gluten free 1:1 flour (Bob's Red Mill works great)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
4 oz. cream cheese (1/2 of 8 oz. package), cut into 1/4-inch cubes
Coarse sugar for topping
Toss 1 cup blueberries with 1 tablespoon sugar, lemon zest, and lemon juice in a saucepan. Cook over medium heat 5 minutes or until slightly thickened, stirring frequently. Using a potato masher or back of your spoon, gently crush the berries as they cook. Spoon into a bowl and set aside.
Heat oven to 375°F. Combine 1 cup sugar, flour, and baking powder in a large bowl. In a glass measuring cup, whisk together the eggs, milk, and melted butter. Add to the dry ingredients and stir until moistened. Fold in cream cheese and remaining blueberries.
To prepare the muffins, fill a muffin pan with paper liners. Spoon 1 tablespoon batter into each cup, then top each with 1/2 teaspoon blueberry jam. Swirl gently with a chopstick. Repeat layers using remaining batter and jam and swirl again. Sprinkle with coarse sugar. Bake for 26 minutes or until a toothpick inserted in center comes out clean and tops of muffins are golden brown. Cool 5 minutes in pan, then remove to a wire rack to cool completely.
Gather your ingredients. You will need fresh blueberries, sugar, a lemon, gluten free flour (not shown - oops!), baking powder, salt, 2 eggs, butter, and cream cheese.
First place 1 cup blueberries in a small saucepan with 1 tablespoon sugar, zest of one lemon, and 1 tablespoon of fresh lemon juice. Cook over medium heat for about 5 minutes or until starting to thicken. Crush the berries with a potato masher or the back of your spoon while cooking. Put the blueberry jam in small bowl to cool and set aside. Meanwhile, combine 1 cup sugar, flour, baking powder, and salt in a large mixing bowl. In a separate bowl, whisk together the eggs, milk, and melted butter. Add to the dry ingredients and stir until moistened. Add the remaining blueberries and cubed cream cheese and fold them in.
Preheat oven to 375°F. Line a muffin pan with paper liners. Put 1 tablespoon batter in each cup, then top with 1/2 teaspoon blueberry jam. Swirl with a chopstick. Cover all with remaining batter, then top with jam and swirl again.
Top with coarse sugar, just because!
Bake for 26 minutes or until golden brown on top and a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan.
Move to a wire rack to cool completely.
You need to eat at least one while they are still warm. Heaven!
The swirl of jam makes them so pretty!
You won't believe how moist these are. The bits of cream cheese make it absolutely divine.
When I first made these, my husband and son ate half of them in one go!
These muffins are the perfect breakfast, snack, or treat to get you through your day. I strongly encourage you to try them ASAP!!
Recipe Source: Recipe adapted from a recipe in Food and Family