Stuffed Blueberry Muffins


Serves per muffin

Stuffed Blueberry Muffins

These muffins have a nice surprise in the centre.

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  • 2 cups fresh blueberries
  • 1/4 cup all-purpose flour
  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1/4 cup butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup milk
  • Blueberry jam


  1. Preheat oven to 375 degrees F. Line a 12 cup muffin tin with paper cups.
  2. In a bowl add the blueberries and 1.4 cup flour. Toss to coat.
  3. In another bowl mix together the remaining flour, baking powder and salt.
  4. In a large bowl cream together the butter and sugar. Beat in the eggs one at a time then stir in the vanilla.
  5. Add the flour and milk in alternating additions and stir well. Fold in the berries.
  6. Fill the muffin cups 1/3 of the way full. Add a dollop of jam to the centre. Cover with more batter until the cups are 2/3 full.
  7. Bake for 25-30 minutes, or until tester comes out clean when inserted in centre of muffin.
Recipe Type: Breakfast


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