Spiced Blueberry Jam Muffins

 

Ingredients

Dry:

• 2 ½ cups all-purpose flour
• 1 cup light brown sugar
• 1 tsp kosher salt
• 1 ½ tsp baking powder
• ⅛ tsp ground cardamom (or cinnamon/nutmeg, if preferred)

Wet:

• ½ cup whole milk
• ½ cup sour cream or plain yogurt
• ¼ cup flavorless oil (e.g., grapeseed) or ½ stick melted butter
• 2 eggs
• 1 tsp vanilla extract or paste

Blueberry Jam Filling:

• ½ cup blueberry jam (Bonne Maman preferred)
• ⅛ tsp ground cardamom
• ½ tsp vanilla extract or paste

Blueberry Glaze:

• 1 cup confectioner’s sugar
• ⅛ tsp ground cardamom (or cinnamon/nutmeg, if preferred)
• ½ cup finely crushed freeze-dried blueberries or 2 tbsp blueberry jam
• 1-2 tbsp milk (adjust to consistency)

Instructions

1. Prepare the Blueberry Jam Filling:

1. In a small bowl, mix the blueberry jam, cardamom, and vanilla extract. Set aside.

2. Prepare the Muffins:

1. Preheat the oven to 400°F (200°C).
2. Prepare muffin tins by spraying with baking spray or lining with paper muffin liners.
3. In a large mixing bowl, whisk together dry ingredients (flour, brown sugar, salt, baking powder, and cardamom).
4. In a medium bowl or large measuring cup, mix the wet ingredients (milk, sour cream or yogurt, oil or melted butter, eggs, and vanilla extract).
5. Pour the wet ingredients into the dry ingredients. Stir gently with a large fork or spatula until just combined. Lumps are okay—don’t overmix.
6. Fill muffin cups halfway with batter.
7. Add 1 teaspoon of the blueberry jam mixture to each muffin cup.
8. Cover with the remaining batter, filling the cups nearly to the top.
9. Top each muffin with another teaspoon of jam. Use a chopstick or skewer to swirl the jam through the batter.

3. Bake the Muffins:

1. Bake in the preheated oven for 15-18 minutes, or until puffed, golden, and set.
2. Remove muffins from the oven and cool slightly on a wire rack. Transfer to a parchment-lined surface for glazing.

4. Prepare the Glaze:

1. In a small bowl, combine confectioner’s sugar, cardamom, and finely crushed freeze-dried blueberries or blueberry jam.
2. Add milk gradually, mixing until you achieve a smooth, pourable consistency. Adjust with more sugar or milk as needed.

5. Glaze the Muffins:

1. Once muffins are completely cooled, drizzle or spread the glaze over the tops.

Notes:

• If you’re not a fan of cardamom, you can substitute it with cinnamon or nutmeg, or simply omit it.
• Feel free to use your favorite jam if blueberry isn’t your preference.

Enjoy these blueberry muffins with a delightful burst of jam and a sweet glaze!