Want to know a secret to making the best blueberry muffins? Add a bunch of fresh blueberries to the batter and then swirl in a spoonful of blueberry preserves. These muffins are jammy, ultra-moist, and bursting with blueberry flavor!

This wonderful blueberry muffin recipe came about from my sudden craving for summer fruits (am I sick of winter? Didn’t think I was!). I also impulse bought a jar of Bonne Maman Blueberry Preserves at the grocery store and really wanted to find something fun to do with it. I can rarely finish a jar of preserves by myself, so using it to bake is a great way to make sure it doesn’t go to waste!

Anyone else an impulse shopper like me?

Anyways, I just adore blueberry muffins and these may just be the best blueberry muffins yet! They’re bursting with juicy blueberries and swirled with preserves, which makes them pretty much a double blueberry muffin. In addition, some added Greek yogurt in the batter helps keep them moist and adds that old-fashioned flavor what we often think of with muffins.

Ingredients Needed

To start, in terms of equipment you will need a 12-muffin pan and some liners.

As for ingredients:

All-purpose flour, baking powder, salt
Unsalted butter, softened to room temperature
Granulated sugar
Two large eggs, at room temperature
Milk (any kind), also at room temperature: while whole milk will yield the best tasting muffins, I’ve used almond milk before, which is pretty much water compared to whole milk (lol) and it worked well!
Greek Yogurt: Fage 2% milkfat is my favorite! Alternatively, you can substitute sour cream here.
Vanilla Extract
Blueberries: you can use either fresh or frozen blueberries to make blueberry muffins. With frozen berries, the juices and color will bleed into the batter a bit, but this doesn’t impact anything other than appearance. I used frozen in the ones pictured, given that it’s mid-January and fresh berries would’ve cost me 2x as much. By the way, Trader Joes is my favorite place to buy frozen fruit. Great price and great quality!
Blueberry preserves or jam

How to Make the Best Blueberry Muffins

Step 1: Combine the dry ingredients together in a bowl and set them aside while you whip the wet ingredients together.

Step 2: In a stand mixer (or hand-mixer), cream the butter and sugar together until fluffy. Then add the vanilla and eggs, followed by the milk and yogurt. By the end of this, you should have a creamy, pale yellow mixture.

Step 3: Gently incorporate the dry ingredients until they are just combined, either by running the mixer on low or using a flexible spatula. Avoid over-mixing the batter here.

Step 4: Toss the blueberries with 2 tsp of flour, which will prevent them from sinking to the bottom of the muffins while baking. Then, gently fold them into the batter.

Step 5: Divide the batter evenly between the muffin cups of a lined pan. Then, add a tsp of preserves on top of each muffin. Use a toothpick or a fork to swirl it in, giving them those beautiful and jammy tops.

Step 6: Bake! It will likely take somewhere between 23-27 minutes, but just keep an eye on them. To test, gently tap the muffin tops and they will spring back when done.

Modification Ideas

These blueberry muffins are already pretty great….but here are ways you could make them even better. 😉

Add a teaspoon of lemon zest to the batter.
Instead of blueberry preserves, swirl in mixed better, strawberry, blackberry, or any other berry that strikes your fancy.
Sprinkle some turbinado sugar on top before baking.
Substitute all-purpose flour for white whole wheat flour to give them a heartier texture.

How to Store Leftover Blueberry Muffins

Leftover muffins can be stored in an airtight container or zip-loc bag in the fridge for up to 5 days. For best results, give them a quick zap in the microwave to warm them before enjoying.

the best blueberry muffins, known as blueberry jam muffins

Did You Make This Recipe?

If so, I’d love to hear from you! Feel free to leave a comment, rating, or take a picture and share it with me on Instagram @toppedwithhoney. Looking forward to seeing your jammy blueberry muffins!

In addition, if you’re a muffin lover, check out these Chai Spiced Monkey Bread Muffins!

Print Pin

1.80 from 5 votes

Jammy Blueberry Muffins

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

These moist and fluffy blueberry muffins are bursting with fresh blueberries and swirled with blueberry jam. You could even call them double blueberry muffins! They're the perfect breakfast pastry to go with cream and coffee.

Equipment

12-cup muffin pan

Ingredients

Dry Ingredients

2 cups + 2 tsp all-purpose flour, divided
2 tsp baking powder
½ tsp kosher salt

Wet Ingredients

½ cup (8 tbsp) unsalted butter, softened
¾ cup granulated sugar
1 tsp vanilla extract
2 large eggs, at room temperature
½ cup milk , any kind, room temperature
2 tbsp Greek yogurt or sour cream
1 cup blueberries, fresh or frozen
¼ cup blueberry jam or preserves

Instructions

Preheat the oven to 375°F and line a 12-muffin pan.
In a medium bowl, combine the dry ingredients, including 2 cups of the flour, all of the baking powder, and salt. Set this aside for now.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy (2-3 minutes). Then add the vanilla and eggs, one at a time, continuing to beat until creamy. After that, beat in the milk and Greek yogurt or sour cream.
Turn your mixer to low and add in the flour mixture, folding it in gently until it is just combined. Do not over-mix.
Toss the blueberries with the remaining 2 tsp of flour to evenly coat them. Add the blueberries to the batter and use a flexible spatula to fold them in.
Divide the batter evenly between the muffin cups, filling them to right about the top. Add a teaspoon of blueberry jam on top of each muffin and use a toothpick or fork to swirl it in. Bake for 23-27 minutes, or until muffins are cooked through. Best served warm. Enjoy!