One of my favorite cold weather breakfast or snack items is a muffin. Easy for grab and go in the morning or perfect with a cup of tea and a chat with friends in the afternoon. I try to keep fresh baked muffins on hand and bake a batch once a week or so.
I LOVE jam or jelly on my muffins. It’s even better when it’s in them! A few years ago I came up with the brilliant idea of adding jam before baking them.
You can use any ole muffin recipe to achieve this.
I used a recipe from AllRecipes that I modified just a bit.
Blueberry Muffin Recipe:
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil – I substitute for 1/3 cup of coconut oil. To substitute coconut oil, heat it until barely warmed in the microwave and liquid
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries – I did a triple berry muffin, because more is always better! 1/3 cup of blueberries, 1/3 cup of raspberries, 1/3 cup of blackberries
- blackberry or strawberry jam
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in berries.
- Fill muffin cups about half-way with batter. Add a big dollop of jam. I like LOTS of jam. You can’t go wrong with too much, really. If you put too much the muffins might fall apart, that’s the only thing to keep in mind.
- Fill the rest of the muffin cup with batter. Go ahead and fill all of the way to the top of the cup.
- Bake for 20 to 25 minutes in the preheated oven, or until done. It may take a little bit longer with the jam in it.
These are great reheated in the morning! Definitely want to eat them warm.
Nom Nom! Enjoy!