These muffins are perfect to serve at a brunch (possibly a Mother’s Day brunch) because they are delicious and oh so beautiful!

They are not like the muffins you buy at your local grocery store that are dense, sweet as cake, without a lot of blueberry flavor and it’s all thanks to the buttermilk!! ** My secret ingredient!**

These muffins are filled to the brim with blueberries, have just the right amount of sweetness (more like a cornbread than a cake), plus they are light, fluffy, and moist.

(Plus the sugar topping is fantastic. I could easily lick it off all the tops!!)

Here’s the recipe…


for the jam

for the muffins

for the topping


Preheat the oven to 425.

Heat 1 cup of blueberries in a sauce pan.

Mash the blueberries and add 1 teaspoon of sugar.

Cook under low heat until it thickens to a jam like texture, about 10 minutes. Should make about 1/3 cup. Set aside and let it cool.

In a large bow whisk together the flour, salt, and baking powder.

In a medium bowl add the 1 1/4 cups of sugar, melted butter, eggs, oil,  and buttermilk. Whisk until combined.

Pour into the dry ingredients, along with the blueberries. Gently swirl berry filling into batter using figure-eight motion. Gently mix with a rubber spatula just until the batter comes together. Lumpy is OK.

Scoop batter into muffin tins, about 2/3 full. Place a teaspoon of cooked berry mixture into the center of each mound of batter. Swirl berry filling into batter using a knife or chopstick.

Sprinkle the 1/3 cup sugar on top.

Bake for 15-20 minutes, until the tops brown, and a toothpick comes out cleanly.

The only problem with these muffins (and why we don’t make them that often at our house) is we end up eating too many. 🙂

If you make some, please email me at jillian(at)catchmyparty(dot)com and tell me what you think.