Eggless blueberry jam muffins Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
• STEP 2.In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• STEP 3.Add the milk, vegetable oil, and vanilla extract to the dry ingredients. Stir until just combined.
• STEP 4.Gently fold in the blueberry jam, being careful not to overmix.
• STEP 5.Divide the batter evenly among the muffin cups, filling each about 2/3 full.
• STEP 6.Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• STEP 7.Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
• STEP 8.Serve the muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.

Cooking Tips

• To prevent the muffins from sticking to the paper liners, lightly grease the liners with cooking spray.
• If you don't have blueberry jam, you can substitute it with any other fruit jam of your choice.
• For an extra burst of blueberry flavor, you can add fresh or frozen blueberries to the batter.

Storage and Serving

• Store the muffins in an airtight container at room temperature for up to 3 days.
• To serve, warm the muffins in the microwave for a few seconds or enjoy them at room temperature.
• These muffins are delicious on their own, but you can also spread some butter or cream cheese on top for added richness.