I know I've mentioned before how much I love blueberries, and so it was an extra-special treat for me to receive a jar of blueberry jam as a Christmas gift last week from a colleague. As delicious it was to consider the possibilities on how to pair it with scones, toast, English muffins and the like, this recipe for
Blueberry Jam Muffins was calling to me this morning. And the end result certainly didn't disappoint!
To start, I gathered my ingredients and decided to cut the recipe to one-third, which was even easier to do when I used this handy
cheat sheet for measuring (which was a plus for my non-math-oriented brain). I knew that there was no way I had enough to do a full batch anyway, consider the size of my blueberry jam which was oh-so-cute!
From there, it was a matter of whisking the dry ingredients together in one bowl, followed by the wet ingredients in another bowl, before combining them into one to make the batter.
Once I folded in the blueberries, I was ready to put them in the muffin pan and bake. Notice how much of my jar I sacrificed and just how blue the batter became with only just a little bit of jam compared to the rest of the ingredients used!
Of course I put a little bit of water in the empty part of the muffin pan like my mom always taught me to do. Had my OCD tendencies kicked in, I might have evenly spaced out the placement of the muffins, but I was more bothered about GETTING THE BAKING DONE so I did it as is.
As you can see, the muffins turned out really well! Yum!
