Blueberry Muffin With Blueberry Filling Recipe

Make filling

Combine blueberries, 1/3 cup sugar, and lemon juice in a small saucepan over medium heat. Stir and bring to a gentle simmer; berries will start to release juice, about 4–5 minutes.

Mix the cornstarch with the teaspoon of cold water to make a slurry. When blueberries are simmering and have released juice, stir in the slurry and continue to simmer, stirring, until mixture thickens to a jam-like consistency, about 1–2 minutes.

Remove from heat and stir in 1/2 teaspoon butter to add shine. Taste and adjust sweetness if needed. Let the filling cool to room temperature; it will continue to thicken as it cools. If very runny after cooling, refrigerate for 10–15 minutes to firm up before using.

Prepare and preheat

Position an oven rack to the center. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup. If using liners, spray lightly with nonstick spray for easier release.

In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt until evenly combined.

In a medium bowl or large measuring cup, whisk the egg until blended. Add 3/4 cup whole milk, 1/4 cup plain yogurt or sour cream, 1/3 cup melted cooled butter, and 1 teaspoon vanilla extract; whisk until smooth.

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined; batter should be slightly lumpy. Do not overmix or muffins may be dense.

If you prefer visible whole berries in the batter, fold in 1/2 cup of the fresh blueberries now. (Note: the main blueberries will be used as filling.)

Fill each muffin cup halfway (about 2 tablespoons or so). Use a small ice cream scoop or spoon for even distribution.

Add filling: Spoon about 1 to 1 1/2 teaspoons of the cooled blueberry filling into the center of each partially filled muffin cup. Be careful not to overfill — you want room to top with batter.

Top each cup with remaining batter until each cup is about 3/4 full. Gently tap the pan on the counter once to settle batter and release large air bubbles.

If desired, sprinkle tops with coarse/turbinado sugar for a crunchy finish and add a couple of extra fresh blueberries to each top for presentation.

Bake in the preheated oven at 400°F (200°C) for 5 minutes, then reduce oven temperature to 375°F (190°C) and bake for an additional 12–15 minutes, or until muffin tops are golden and a toothpick inserted into the cake (not through the filling) comes out clean or with a few moist crumbs. Total baking time ~17–20 minutes.

Remove muffins from oven and let them cool in the pan for 5–8 minutes. Transfer to a wire rack to cool further. The blueberry filling will be hot—avoid biting into a just-baked muffin until cooled slightly.

Once muffins are cooled to warm or room temperature, dust lightly with powdered sugar if desired and garnish with extra fresh blueberries.

Serve warm or at room temperature. Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze cooled muffins (wrapped) up to 3 months; thaw and warm before serving.