Blueberry Lemon Sugar Muffins

Have you read the good press about blueberries?  Loaded with antioxidants, studies have shown that blueberries may improve memory, blood pressure, cholesterol and more.  A while back, I put them on my list of things to eat more often, then made blueberry muffins and bought blueberry jam.  After which my kids announced that they hate blueberry jam.

Blueberry Muffins

Blueberry Muffins

And that is how I came to have a lovely jar of blueberry jam sitting around my refrigerator.  For months.  I wasn’t going to toss anything that healthy.

When I decided to do my Kitchen Cupboard Spring Cleaning Project, I thought, “what could I do with some unloved-but-really-nutritious blueberry jam?”

I did my usual internet blog search and located this creative and tasty recipe that I adapted from the Damn Delicious site.  This original recipe calls for making your own jam by cooking down blueberries and sugar, but I figured I’d just warm up my jam to soften it and use that instead.  With 2 cups of blueberries in a dozen muffins you get some serious fruit in these!

The jam goes on the tops of the muffin along with sprinkles of lemon sugar resulting in a muffin that is especially attractive and a great candidate for a festive event.  Hmmm, Mother’s Day is coming up!

Blueberry Lemon Sugar Muffins

Blueberry Lemon Sugar Muffins

 Blueberry Lemon Sugar Muffins

Yields 12 muffins


  • 2 cups blueberries, divided or 1 cup blueberries & 6-8 oz jam
  • 1/2 cup sugar (and 1 T additional sugar if not using prepared jam)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 2/3 cup milk
  • 1 T lemon
  • 1/4 cup (1/2 stick) butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract

For the lemon sugar topping:

  • 1/4 cup sugar
  • Zest of 1 lemon


1.  Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.

2.  If not using prepared jam, make homemade jam as follows:  In a medium saucepan, combine 1 cup blueberries and 1 tablespoon sugar. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 5 minutes. Let cool 10-15 minutes.

If using prepared jam, warm jam until softened.

Warm Blueberry Jam

Warm Blueberry Jam

3.  To make the lemon sugar topping, combine the sugar and lemon zest, rubbing the zest into the sugar with your fingertips; set aside.

Make Lemon Sugar

Make Lemon Sugar

4.  In a large bowl, combine the flour, 1/2 cup sugar, cinnamon, baking powder and salt.  In another bowl, whisk together the milk, lemon juice, butter, eggs and vanilla.  Combine wet and dry ingredients, stirring just until moist.  Add 1 cup blueberries and gently toss to combine.

Combine Wet & Dry Ingredients

Combine Wet and Dry Ingredients

5.  Spoon the batter evenly into the muffin cups. Top each muffin with a spoonful of blueberry jam, swirling into the batter but letting it peel through. Sprinkle with lemon  sugar mixture.



6.  Place into oven and bake for about 20-25 minutes, or until a tester inserted in the center comes out clean.

7.  Cool then serve.

Muffin Close Up

Muffin Close Up

19 thoughts on “Blueberry Lemon Sugar Muffins

  1. grace

    blueberry jam is fantastic–i’m not sure i could sacrifice it into a batch of muffins! 🙂 this is a great use of nature’s candy, inger.

    1. Inger Post author

      I don’t tend to eat much jam, but I was so surprised when the kids wouldn’t touch the blueberry jam. I was very happy to find a solution!

    1. Inger Post author

      I agree! I started out just trying to use up my jam and ended up happy overall!

  2. Louise

    Hi Inger!
    What a GREAT post. Those muffins look so yummy:) And, I must say, your blog continues to look so inviting. I LOVE what you have done with it! So sorry the kids don’t like Blueberry Jam, any extra you have is more than welcome to come my way, lol…

    So sorry I haven’t been here in a while. I’ve been in Idaho taking care of my daughter who is/was very sick. I will be returning home next week as she is on the road to recovery, good Lord willing and the creek don’t freeze:)

    Thank you so much for sharing this muffin recipe, stay well and “see” you soon:), Louise

    1. Inger Post author

      Hi Louise–

      I am so glad to hear your daughter is on the mend. Illness can be such a tough thing to deal with all around.

      I still miss your blog. Every time I see a “new” (to me) day, I think of you. For example I learned about Herb Day on May 4, thought of you and then just happened to have a growing herbs class today, so I think Herb Day will get a belated mention in an upcoming post of mine after all!

      Take care! Inger

    1. Inger Post author

      You have great taste Kathy! And a good number of these did get eaten for breakfast!

    1. Inger Post author

      Oh too funny. I think Jiffy cornmeal muffins were my first! and I guess I’m still fond of cornmeal muffins too!

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