Blueberry Corn Muffins with Jam Filling
Last weekend, Chris and I walked Zeus to a coffee shop in our new neighborhood, Andytown Coffee Roasters, and I loved the muffin we got there so much that I was inspired to make my own.
Using the Bob's Red Mill Cornbread mix we had on hand and some fresh blueberries I had just picked up, I decided to make some muffins one night and then suddenly remembered we had some delicious Bonne Maman raspberry jam that I could stick in the middle! Given the baking experience I have, I was curious to see how these turned out. All I'm saying is, if I could do it, you can surely do it too! And they turned out great, so hopefully you'll thank me later, haha!
What you'll need:
- 2.5 cups Cornbread Mix (I used Bob's Red Mill Cornbread Mix)
- 1.25 cups Water
- .25 cup Oil
- 1 egg
- Bonne Maman Raspberry Preserves
- Preheat oven to 400 degrees F. Grease muffin tins.
- Combine cornbread mix, water, oil, and egg in a large bowl. Mix well.
- Pour a small amount of batter into each muffin tin (about 1/3 full). Sprinkle some blueberries into each tin.
- Next, place a spoonful of jam in the center of each muffin.
- Use the remaining batter to cover the jam. Top muffin batter with more blueberries and any other toppings of your choosing (I topped half of mine with Purely Elizabeth Ancient Grain Granola).
- Place in center of oven and bake for 15 minutes.
- Let cool and enjoy! Also taste great topped with greek yogurt, agave, or some honey.
Recipe makes 12 muffins. If you decide to make some for yourself, be sure to tag me (and maybe even invite me over for a bite or two!)