BLUEBERRY LEMON BUTTERMILK MUFFINS
Recipe and Photos by Chef Greta
www.lucolette.com or find her on
Instagram @lucolettetaste
Kelly’s Jelly Blueberry Lemon Buttermilk Muffins
Ingredients
½ cup softened Butter
1 cup + 2 Tablespoons Sugar
Zest and juice of one Lemon
2 eggs
1 teaspoon Vanilla Extract
2 cups Flour
½ teaspoon Salt
2 teaspoons Baking Powder
½ cup Buttermilk
½ cup Kelly’s Blueberry Lemon Preserves
Coarse Sugar for topping, Optional
Prepare
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Preheat the oven to 375.
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Mix lemon zest into sugar.
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Cream the butter until light and fluffy.
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Add sugar zest mixture to butter and whip.
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Add the eggs to butter mixture, one at a time, beating well after each addition.
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Beat in lemon juice and vanilla.
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Whisk together in a bowl the flour, salt and baking powder.
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Add flour mixture to the butter mixture alternately with the buttermilk.
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Quickly blend in blueberry preserves reserving a couple tablespoons of the preserves for topping the muffins. Batter will be thick.
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Line a 12 cup standard muffin tin with cupcake liners.
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Fill cupcake liners with batter until cups are 3/4 full.
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Top with a dollop of blueberry preserves and swirl into batter with a toothpick.
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Sprinkle coarse sugar over each muffin.
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Bake at 375 degrees for about 30-35 minutes.
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Store, uncovered, or the muffins will be too moist the second day.
Makes 12 standard sized muffins.
NOTE: Once muffins are completely cooled, microwave for 10 seconds or less to restore the oven fresh texture.