I few weeks ago, I had run out of frozen blueberries (this is unusual) and wanted to make blueberry muffins before the shops opened so I couldn’t buy any fresh ones, so I resorted to using blueberry jam. Turns out: best. blueberry. jam. ever. And you don’t have to worry about having the berries. This would also work with other jam, so use whatever you’ve got!
Ingredients
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup butter, melted and cooled slightly
1 egg, lightly beaten
2/3 cup milk
for the filling
1/2 cup cream cheese, at room temperature
1 egg yolk
4 tablespoons sugar
1/2 cup blueberry jam
For the streusel topping
1/2 cup sugar
1/4 cup all-purpose flour
1/4 cup butter, cubed
2 teaspoons ground cinnamon
Directions
Preheat oven to 400F. Grease muffin cups or line with muffin liners.
To make streusel topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork until it looks like coarse sand.
Combine flour, sugar, salt and baking powder in one bowl. In another small bowl, combine melted butter, milk and egg. Mix this with flour mixture. In a separate bowl, combine cream cheese, egg yolk and sugar and stir until well combined.
Fold in blueberries. Fill muffin liners approximately 1/2 full. Place in 1-2 tablespoons cream cheese mixture and then the same amount of blueberry jam. Fill with batter right to the top. Sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until a toothpick come out clean and they are a golden brown.
