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Ingredients
- 2 c. Unsifted all-purpose flour
- 1/2 c. Sugar
- 1 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3/4 c. Buttermilk
- 6 Tbsp. Butter, melted
- 2 lrg Large eggs
- 1 tsp Vanilla extract Your favorite jam
Directions
- Preheat oven to 375 degrees. Grease muffin tins (makes approx. 11-12). In a large bowl, combine flour, sugar, baking pwdr, baking soda, and salt. Set aside. In small bowl, with wire whisk, combine buttermilk, butter, Large eggs, and vanilla. Stir into flour mix just till moistened. Batter should be lumpy. Distribute batter into muffin tins. Fill pastry bag with small tip with jam. You may also use a ziplock bag and cut a tiny hole in one corner or possibly just spoon jam in middle of batter and push down a little. Pipe about 1 teaspoon jam deep into center of batter in each c., pulling tip out while squeezing to leave a jam center on top of muffin. Bake 20 to 25 min or possibly till tops spring back when lightly pressed with fingertip. Cold muffins in pan on wire rack 5 min. Remove muffins from pan and serve hot. Now, for the best blueberry muffins, omit jam and mix in 1 1/2 c. fresh or possibly unthawed frzn blueberries into batter and bake 25-30 min. When using fresh blueberries, it is best to coat them with a little flour before folding them. This is a great basic muffin recipe. Give it a try with other fruits!
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