Blueberry Raspberry Muffins
Total Time: 35 minutes | Bake Time: 20 minutes
For the muffins:
• 3/4 c. Salted butter, melted
• 1 c. Granulated sugar
• 2 large eggs
• 1 tsp. Pure vanilla extract
• 1/4 c. Low sugar blueberry jam, seedless
• 1/2 c. Low sugar raspberry jam, seedless
• 2 c. AP flour
• 1 tsp. Baking soda
• 1c. Milk
• 3/4 c. Fresh or frozen blueberries
• 1/2 c. Fresh or frozen raspberries
For the topping:
• 1/4 salted butter, softened
• 1/2 c. Granulated sugar
• 1/3 c. AP flour
Directions:
Preheat oven to 350°F 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 20minutes on the middle rack. Cool completly and enjoy!
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