For the muffins:
• 3/4 c. Salted butter, melted
• 1 c. Granulated sugar
• 2 large eggs
• 1 tsp. Pure vanilla extract
• 1/2 c. Low sugar blueberry jam, seedless
• 2 c. AP flour
• 1 tsp. Baking soda
• 1/2 c. Milk
• 1 1/4 c. Fresh or frozen blueberries
For the topping:
• 1/4 salted butter, softened
• 1/2 c. Granulated sugar
• 1/3 c. AP flour
Directions:
Preheat oven to 375F convection bake. Line a muffin tin with cupcake liners.
Mix together melted butter, sugar, eggs, vanilla extract, and blueberry jam.
Mix AP flour and baking powder together. Toss blueberries with a little bit of flour.
Add 1/3 of the dry mixture to the wet ingredients, then add 1/2 of the milk. continue adding in milk and flour. Make sure you end with flour. Fold in blueberries.
To make the topping, cream together softened butter and sugar. Fold in AP flour.
Scoop batter into muffin tins, then top with the topping. Bake for 25 minutes on the middle rack. Cool completly and enjoy!
I hope y’all enjoy this recipe! Check out my Instagram for more recipes!
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