Blueberry Jam Muffins

T.U.E.S.D.A.Y. Tuesday. 

  We have been running around like mad the past few weeks and this week is no different. Monday was a bit crazy at work. The day flew by but I cannot remember what I got done. I hope it was something important. (Smile)

  To relax a bit (see the theme of cooking/baking to relax this week) I made muffins. I couldn't think of what type to make and not actually having too much in the way of ingredients I searched the fridge for inspiration.

  All I could come up with was some jam.  Homemade blueberry jam.  Not ideal but not bad either. I heated it a bit to make it more runny and into the muffin batter it went. Sometimes it is the unplanned baking adventures that turn out the best. 

  A hot muffin right out of the oven Tuesday morning is definitely a good thing. 

Blueberry Jam Muffins

by Emily Morris, Adapted from Pinch of Yum

Prep Time: 12 minutes

Cook Time: 15 minutes

Keywords: bake breakfast blueberries

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Ingredients (12 muffins)

• 3/4 cup all purpose flour
• 3/4 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1/4 cup vegetable oil
• 1 tablespoon vanilla
• 1 egg
• 1/4 cup honey
• 1/2 cup blueberry jam

Instructions

Preheat the oven to 375 degrees and line a 12 cup muffin tin. Combine the flours, baking powder, and salt in a medium bowl. Whisk to combine.

In a separate bowl, combine the milk, vegetable oil, vanilla, egg, and honey. Whisk to combine, making sure the honey is fully dissolved.

Add the wet ingredients to the dry and stir just enough to combine. It will be lumpy. Add the jam, and fold the mixture a few times to distribute it, but leave the mixture streaky. Portion the mixture evenly into the muffin tins.

Bake at 375 degrees until the muffins are browned on top and a toothpick inserted in the center of the muffins comes out clean, about 15 minutes.

Remove the muffins from the pan and cool on a rack. Serve with honey or blueberry jam.

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