Easy Vanilla Muffins with Blueberry Jam Filling

Learn how to make vanilla muffins with blueberry jam filling.

My in-laws were in town last weekend from Baltimore. We had a great visit and I always enjoy hanging out with them. We got  My mother-in-law gave us a jar of her homemade blueberry jam. It’s made from blueberries she purchased are her local farmers market in Maryland. It’s not overly sweet and has the perfect tanginess of the berries. She suggested using it on toast of a warm, flaky biscuit (yum!). I’ve been wanting to get around to making muffins so I thought why not combine both of them? The result: super simple vanilla muffins filled with her homemade blueberry jam. It’s my muffin-but-tastes-like-a-cupcake recipe so it’s ok to eat them for breakfast. They would be equally yummy with a scoop of vanilla or berry gelato and severed warm as a dessert.

I based the recipe for the muffins on this one. I used 1 cup all-purpose flour and 1 cup + 2 tablespoons of cake flour. I love how cake flour makes muffins fluffier. In this case, fluffy is good because it creates lots of “pockets” for the jam.

I used a cupcake filling tip (does anyone know the official name of this?) and placed the jam in a pastry bag.

I placed the metal tip in the center of the muffin and filled each one with about one generous tablespoon of jam.

I let the muffins cool on a wire rack for about 15-20 minutes before I started filling them.

For a pretty presentation, I recommend not piping much jam on the top of the muffin. It will run, much like ink runs on a wet paper.

And that’s it! Super easy and so yummy! You can whip 2 dozen of these up in less than 45 minutes.

{All photos above by me}


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