Blueberry Mint & Honey Jam Muffins
Makes 12 muffins for me, every time
  • 1 small (8-oz) jar of blueberry mint & honey jam
  • 2 cups all-purpose flour*
  • ⅔ cup granulated sugar*
  • ½ cup butter, melted and cooled
  • 2 large eggs, beaten
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ⅔ cup milk
  • ½ teaspoon vanilla extract*
  • Turbinado or raw sugar, for topping *OPTIONAL
  1. Preheat oven to 400° F. and grease up twelve muffin cups or put liners in them ( I prefer liners because it’s less messy that way).
  2. In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips and nuts.
  3. Spoon 1 tablespoon of batter into muffin cups, then add a teaspoon or so of jam. Add another tablespoon of batter, filling the cups as much as possible; bake 15-20 minutes, or until a knife inserted in center of one muffin comes out clean.
  4. Remove muffin tin to wire rack; cool 5 minutes and remove from tins to finish cooling.
  5. *I have also made these with cake flour- just use 2 cups plus 2 tablespoons. Also, you can substitute half the white sugar with a light brown sugar for a richer flavor. And as far as the vanilla goes, you can use double the amount.
Recipe by Eighteen25 at