By Ed Smithson
Lemon-Blueberry Jam Muffins
5 steps
Prep:20minCook:1h 6min
Updated at: Thu, 17 Aug 2023 05:34:34 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
25
High
Nutrition per serving
Calories237.8 kcal (12%)
Total Fat8.3 g (12%)
Carbs37.6 g (14%)
Sugars20.1 g (22%)
Protein4.2 g (8%)
Sodium106.3 mg (5%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Toss 1 cup blueberries with 1 Tbsp. sugar and 1/4 tsp. lemon zest in saucepan; cook on medium heat 5 min. or until slightly thickened, stirring frequently while using back of spoon to gently crush berries. Spoon into small bowl; cool completely.
Step 2
Heat oven to 375ºF. Reserve 1 Tbsp. of the remaining sugar for later use. Combine remaining sugar with flour and baking powder in large bowl. Whisk eggs, milk, butter and lemon juice until blended. Add to dry ingredients; stir just until moistened. (Batter will be lumpy.) Stir in cream cheese and remaining blueberries.
Step 3
Spoon 1 Tbsp. batter into each of 12 paper-lined muffin cups. Top each with 1/2 tsp. blueberry mixture; swirl gently with toothpick. Cover with layers of remaining batter and blueberry mixture; swirl gently.
Step 4
Combine remaining lemon zest and reserved sugar; sprinkle over batter.
Step 5
Bake 26 min. or until toothpick inserted in centers comes out clean and tops of muffins are golden brown. Cool in pan 5 min. Remove to wire rack; cool completely.
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