Description
Enjoy these fluffy muffins filled with fresh blueberries and blackberries, featuring a sweet jam surprise in the center. Perfect for breakfast or a snack, they are easy to make and sure to delight!
Ingredients
Scale
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup blueberry or blackberry jam (for filling)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or grease it with butter or non-stick spray.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
- In another bowl, beat softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add the dry mixture to the wet ingredients, alternating with milk, mixing until just combined.
- Gently fold in fresh blueberries and blackberries.
- Fill each muffin cup halfway with batter.
- Place about a teaspoon of jam in the center of each muffin cup.
- Spoon remaining batter over the jam, filling each cup until about ¾ full.
- Bake for 18-22 minutes, or until golden brown and a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optionally, dust with powdered sugar before serving.
- Serve warm or at room temperature.
Notes
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- Feel free to substitute the jam with your favorite flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes