Blueberry Jam Muffins

Blueberry Jam Muffins| How to be Awesome on $20 a Day

Blueberry Jam Muffins are perfectly sweet, crusty and tender breakfast awesomeness.

  • Author: Renee Rendall
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Muffins
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian


  • 330 grams (21/4 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


  1. Preheat oven to 375F (190C) and spray your 12 cup muffin pan with non-stick spray.
  2. In a large mixing bowl, sift together flour, baking powder, baking soda, and salt. Whisk gently to combine. Set aside.
  3. In a medium mixing bowl, whisk together sugar, oil, egg and egg yolk, and yogurt until well combined.
  4. Add wet ingredients to dry ingredients and fold together quickly but gently until combined. A few lumps aren’t the end of the world.
  5. 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)
  6. Bake for 18-20 minutes or until golden brown on top.
  7. 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.

Keywords: Blueberry, Muffins

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