I haven’t actually tasted these yet, but Jon (who may come to regret telling me he wanted giant muffins when he sees how many different kinds I want to try making) says they’re good.

Jam Muffins

1/4 cup jam
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plain yogurt
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla (You’re all making your own now, right? Seriously – try it.)

Heat oven to 400.
Grease muffin tins.
Whisk the jam til smooth and set aside.

Mix dry ingredients.
Mix wet ingredients.
Add wet to dry and stir until batter is just blended.

Fill muffin cups halfway.
Make a shallow well in the center of each with a spoon.
Fill with a rounded teaspoon of jam.
Cover with remaining batter.

Bake 12 minutes.

If you’d like, dust the tops with confectioners’ sugar.


And Rowan said, “Let there be blueberry muffins”; and there were blueberry muffins. And Rowan saw that the blueberry muffins were good; and Rowan separated the blueberry muffins from their little silicone baking cups.

GrammaDonna’s Blueberry Muffins


½ cup butter

1 cup sugar

2 eggs – well beaten

4 cups flour

8 teaspoons baking powder

1 teaspoon salt

2 cups milk

Cream the butter. Add the sugar gradually, then add the eggs. Sift the flour, salt, and baking powder and add alternately with the milk to the butter mixture. Fold in the blueberries.

Bake @ 400 for 20-25 minutes.