Blueberry Jelly Muffins

Dry ingredient mixture prepared from flour, sugar, baking powder and soda and salt is combined with buttermilk, butter, eggs, and lemon zest. Batter is evenly spooned between muffin cups and topped with blueberry preserves. Muffins topped with butter, sugar, flour, and walnut mixture; and baked until golden brown.

Ingredients -

2-3/4 cups Flour
2/3 cup Sugar
1 tablespoon Baking Powder
3/4 teaspoon Baking Soda
3/4 teaspoon Salt
1 cup Buttermilk
1/2 cup Butter, melted, slightly cooled
2 Eggs
2 teaspoon Lemon Zest
1/4 cup Blueberry Preserves

Topping:
6 tablespoons Butter, room temp
1/2 cup packed Light Brown Sugar
1/3 cup Flour
1/2 cup Walnuts, chopped

Preparation:

1. Preheat oven to 375 degrees F.

2. Place paper muffin liner into each of 12 standard muffin cups.

3. Whisk flour, sugar, baking powder and soda and salt in bowl.

4. Whisk buttermilk, butter, eggs, and lemon zest in another bowl.

5. Make well in center of flour mixture. Add egg mixture to well, stir into flour mixture until combined and flour mixture is moistened.

6. Spoon 2 tablespoons of the batter into each muffin cup.

7. Make indentation in batter with a spoon. Spoon 1 teaspoon preserves in indentation.

8. Spoon the remaining batter over top.

Topping:

1. Mix butter, sugar and flour in bowl. Stir in walnuts.

2. Divide mixture over tops of muffins.

3. With baking sheet under muffins bake muffins 22 minutes or until done.

4. Let cool in pan 5 minutes. Remove muffins from pan.

Variations and Recipe Ideas:

Muffin Making Tips -

Reheating Frozen Muffins

Wrap muffins loosely in aluminum foil and place in a 400° F oven for 25 minutes to reheat frozen muffins.

Muffin Making Tips -

Whole Wheat Flour

Whole wheat flour is milled from the whole wheat kernel and has a much coarser texture. It is often mixed with all-purpose flour in muffin recipes to make lighter muffins.