There are a lot of things I don’t get about Miley Cyrus. Stick with me here. I just saw two posts about her on Facebook just moments apart. The first was a somewhat scandalous photo of her dressed in practically nothing looking like she might be out of her mind on drugs. I felt almost guilty for even having seen it by accident. She seemed somehow very vulnerable and sad. I felt I was witnessing her destruction, and I wanted it to stop. I wanted someone to take that poor girl aside and help guide her back to sanity so that she’s not falling apart before our very obtrusive eyes.
Then not a minute later, a different friend had posted of video of her singing Dolly Parton’s Jolene in her backyard with her band. She was dressed like a normal human, and she looked beautiful, but even more astonishing was her voice. Behind all the makeup and the crazy costumes, I never realized Miley Cyrus could sing. I desperately wanted to reach out to her and tell her that her talent is enough. She doesn’t have to shock us to get our attention. Just sing. Sing with passion and joy, and people will love you for it.
I want to live in a world where talent is enough. Beauty is wonderful, but it’s arbitrary. Love what you do, and be the best at it. You shouldn’t have to destroy yourself or others to be successful. Just be the best. That my friends, is truly awesome.
And you’re absolutely right. This has nothing to do with muffins. Sorry, my brain is weird. So… On to chapter two in which I overanalyse Blueberry Jam Muffin awesomeness.
I firmly believe that muffins should not merely be cupcakes without frosting. I’ve mentioned this before, but it bears repeating. You want a crust around the tender heart of the muffin, hence, no paper. You don’t want it to be overly sweet so that whatever you’re mixing in can really shine. We’ve accomplished muffin perfection here, friends. It’s heaven.
This seemingly plain muffin is oozing blueberry jam. Obviously, you could use whatever sweet and sticky filling you have in your fridge or pantry. They’re at their very peak when eaten within 20 minutes of coming out of the oven, but they stay awesome for several days, and 15 seconds in the microwave never hurt anyone, or at least, any muffin. Blueberry Jam Muffins are a gorgeous accompaniment to steaming hot tea or coffee in the morning. Get on it.
No matter what you’re passionate about, whether it’s singing or sewing or baking or butterflies, give it your whole heart, and it will be enough.
- 330 grams (2-1/4 cups) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 105 grams (1/2 cup) sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 egg yolk
- 1 cup plain yogurt
- 6 tablespoons blueberry jam
- Preheat oven to 375F (190C) and spray your 12 cup muffin pan with non-stick spray.
- In a large mixing bowl, sift together flour, baking powder, baking soda, and salt. Whisk gently to combine. Set aside.
- In a medium mixing bowl, whisk together sugar, oil, egg and egg yolk, and yogurt until well combined.
- Add wet ingredients to dry ingredients and fold together quickly but gently until combined. A few lumps aren't the end of the world.
- Fill each muffin cup about halfway with batter. Spoon in half a tablespoon of jam for each muffin. Top up each muffin cup with your remaining batter. The more your jam is covered, the less it will leak out and make a mess. (Avoiding a mess is not my strong suit)
- Bake for 18-20 minutes or until golden brown on top.
- Allow the cupcakes to cool in the pan for just a few minutes so that you don't burn yourself, then use a fork to help lift out the muffins to a cooling rack. This will help avoid soggy bottoms. Let them cool for about 10 minutes so that you're not eating molten jam, then get to it while your muffins are at peak awesomeness.
- If you find your muffin pan covered in hot sticky jam, soak it in hot soapy water. I promise it will come off.