15 minutes blueberry jam muffins are one of the easy breakfast muffin recipes you can try even if you are a beginner(baker) like me 😉 These muffins are moist and just perfect recipe.
I am not a hard-core baker here and you guys already know that. I am actually on the mission to learn some basics 😉 Also, These days are going busy as you might notice that there are few changes made on the website, I have restarted my youtube channel which was paused due to our moving.
Recipes which has blueberries or blueberry jam in it are my favorite. These blueberry jam muffins are one of those ultimate recipes, You should not miss.
Muffin history
It is believed that muffin recipe was founded around 1705 to 1754. It is also said that muffin is a greek bread. English muffins were first mention in 18th century.
I still remember the look of those muffins in cartoon movies in my childhood. Muffins are one of the best recipes I must say 😉
Reasons to love these muffins
- Easy to make – ohhh yes, If I can make it, You can too 🙂
- so delicious
- super moist
- minimal ingredients required
- ingredients are easily available.
- can be done under 15 minutes + 5 minutes
Ingredients required to make these blueberry muffins
All purpose flour – I used plain, unbleached flour here. This flour is also known as “maida” in India.
Baking powder and baking soda– rising agents of the recipe.
Blueberry jam – I used ready-made fresh blueberry jam here. You can make you own jam at home too.
Butter and sugar – Important ingredients in baking.
water – to adjust the consistency.
Are you a beginner? Try these recipes,
- Eggless Chocolate Cookies
- Eggless Oats Banana Muffins
- Cardamom Cookies
- Eggless Chocolate Brownies
- Edible cookie dough
Eggless Blueberry Jam muffins
Ingredients
- 1 cup all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup salted butter
- ⅓ cup water
- ⅓ cup sugar, granulated or powdered adjust to your taste
- ⅓ cup blueberry jam
Instructions
- Preheat oven at 180˚C or 350˚F for 10 minutes.
- Meanwhile, take a bowl and sieve flour, baking powder, baking soda.
- Take another bowl and trasnfer butter into it.
- whisk smooth and transfer sugar into it.
- Cream butter and sugar.
- Now, add flour mixture into butter mixture.
- add water and blueberry jam.
- mix it well.
- line cupcake/muffin liners into a baking tray.
- slowly transfer muffin mixture into the liners. Fill each 2/3 the way up.
- Bake it at 180˚C or 350˚F for 12 to 15 minutes. check with toothpick, If it comes out clean, muffins are ready.
- serve warm.
Muffins are looking so moist, and delicious, I like the blueberry flavor, Priya!
Super moist and delicious muffins. Great snack idea for the boys lunches.
These sound wonderful, Priya! It’s always good to find eggless recipes for people who cannot eat them, or for when you run out!
I love me some jammy muffins and these look super fluffy and delicious, Priya!
Muffins! I’ve never met anyone who doesn’t like ’em. And any muffin that contains blueberry is OK in my book. These look so nice — thanks.