Bleeding Blueberry Muffins


Getting ready for Halloween.


2 1/4 cups flour
1/2 cup sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup melted butter
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla
Zest of one lemon
Juice of 1/2 lemon
1 cup blueberries
1/4 cup blueberry jam

Juice of 1/2 lemon
1 cup powdered sugar


Grease 12 muffin cups, or line with paper muffin liners.

Sift together the flour, sugar, baking soda, baking powder, salt, lemon zest. In a separate bowl, whisk together the melted butter, egg, lemon juice (1/2 lemon), and buttermilk.

Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Fold in blueberries. Cover and refrigerate for 1 hour. Preheat oven to 425 degrees F. 

Scoop the batter into the prepared muffin tins and fill halfway.  Add a 1/2 teaspoon of blueberry jam and then fill the rest of the muffin cup to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

While cooling, whisk lemon juice and powdered sugar then brush over hot muffins.

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