Blueberry Muffins

I made these muffins for my hubby and his friend to enjoy in a weekend tea meeting. These muffins are blueberry-filled, so they are moist and sweet. Notice the sugar and cinnamon crystals on top? Yum!




Ingredients:

1 stick unsalted butter, softened at room temperature
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 cups flour
1 cup Smucker's Blueberry Preserves
1/2 cup evaporated milk
1/4 teaspoon cinnamon
2 teaspoon sugar

Directions:

Cream the butter until smooth. Beat in the eggs, vanilla, and milk. Gradually add flour, baking powder, and salt. Mix the batter thoroughly to avoid lumps. With a large spoon, fill only 1/4 part of the muffin cups, then put a spoonful of blueberry preserves. Cover with another spoonful of batter. Sprinkle the top with a cinnamon-sugar mixture. Bake until golden brown in 25 to 30 minutes. Let cool. Serve.





*This recipe makes approximately 12 muffins.