Blueberry Jam Muffin Recipe

Ingredients

The muffin is the treat for busy days: a batter stirred together with a spoon, no resting time, and twenty minutes in the oven. At La Chambre, we hide a spoonful of Divine Blueberry jam inside, which melts as it bakes into a molten heart. The secret of a light crumb comes down to one sentence: mix as little as possible.

INGREDIENTS FOR 12 MUFFINS

• 250 g T55 plain flour
• 1 sachet of baking powder (11 g)
• 100 g caster sugar
• 1 pinch of salt
• 2 eggs
• 20 cl milk
• 100 g melted butter
• 1 teaspoon of vanilla extract
• 12 teaspoons of Divine Blueberry jam
• A handful of fresh blueberries (optional)
• Nibbed sugar for the tops (optional)

EQUIPMENT

• A 12-hole muffin tin
• 12 paper cases
• Two mixing bowls
• A whisk and a rubber spatula

Instructions

1. Take the Divine Blueberry jam out of the fridge at the last moment: well chilled, it stays put in the centre of the muffin instead of bleeding into the batter.
2. Preheat the oven to 180 °C (fan setting) and line the tin with its 12 paper cases.
3. In a first bowl, combine the flour, the baking powder, the sugar and the salt.
4. In a second bowl, whisk the eggs with the milk, the cooled melted butter and the vanilla extract.
5. Pour the wet ingredients over the dry ones all at once and fold with the spatula in about ten movements, no more. The batter should stay lumpy: that is what gives the muffin its light crumb. Overworked, it would bake into a dense, rubbery cake.
6. Fill each case two thirds full. Drop a teaspoon of well-chilled jam into the centre, then cover it with a small spoonful of batter to seal it in.
7. Scatter over fresh blueberries and nibbed sugar if you like.
8. Bake for 20 to 22 minutes at 180 °C. To check they are done, insert the tip of a knife at the edge of the muffin rather than in the middle: in the middle, all you will find is jam.
9. Leave to cool for 5 minutes in the tin, then turn out onto a wire rack.

They are at their best warm, on the day, while the centre is still molten. The next day, a few seconds in the oven brings them back beautifully.

Variations

The method works with our whole range of blueberry jams, and well beyond: Blueberry & Lime brings a fresh note that lightens the butter, Raspberry & Rose Petals turns teatime into a dessert, and Salted Butter Caramel will delight anyone who loves sweet and salty together.