LEMON-BLUEBERRY JAM MUFFINS

Lemon-Blueberry Jam Muffins image

Discover Lemon-Blueberry Jam Muffins that are a tribute to fresh summer flavors! But be warned: If you set these Lemon-Blueberry Jam Muffins out at a party, they'll be gone in an instant.

Provided by My Food and Family

Categories Summer 2019

Time 1h6m

Yield 12 servings

Number Of Ingredients 9

Ingredients

2 cups blueberries, divided
1 cup plus 2 Tbsp. sugar, divided
Zest and 1 Tbsp. juice from 1 lemon, divided
2 cups flour
1-1/2 tsp. baking powder
2 eggs
1/2 cup milk
1/4 cup butter, melted
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut into 1/4-inch cubes

Steps:

Toss 1 cup blueberries with 1 Tbsp. sugar and 1/4 tsp. lemon zest in saucepan; cook on medium heat 5 min. or until slightly thickened, stirring frequently while using back of spoon to gently crush berries. Spoon into small bowl; cool completely.
Heat oven to 375ºF. Reserve 1 Tbsp. of the remaining sugar for later use. Combine remaining sugar with flour and baking powder in large bowl. Whisk eggs, milk, butter and lemon juice until blended. Add to dry ingredients; stir just until moistened. (Batter will be lumpy.) Stir in cream cheese and remaining blueberries.
Spoon 1 Tbsp. batter into each of 12 paper-lined muffin cups. Top each with 1/2 tsp. blueberry mixture; swirl gently with toothpick. Cover with layers of remaining batter and blueberry mixture; swirl gently.
Combine remaining lemon zest and reserved sugar; sprinkle over batter.
Bake 26 min. or until toothpick inserted in centers comes out clean and tops of muffins are golden brown. Cool in pan 5 min. Remove to wire rack; cool completely.

Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g