YIELD Makes 12 servings
Not just for breakfast anymore, muffins make great lunch box treats. Make each child's muffin different by filling it with their favorite flavor fruit preserves!
INGREDIENTS
1‑1/2 cups all-purpose flour 1 cup fresh or frozen blueberries 1/2 cup sugar 2‑1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon salt 2/3 cup buttermilk 1 egg, beaten 1/4 cup (1/2 stick) butter, melted 3 tablespoons peach preserves Topping 1 tablespoon sugar 1/4 teaspoon ground cinnamonPREPARATION:
- Preheat oven to 400°F. Line 12 medium muffin cups with paper liners; set aside.
- Combine flour, blueberries, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt in medium bowl. Combine buttermilk, egg and butter in small bowl. Add to flour mixture; mix just until moistened.
- Spoon about 1 tablespoon batter into each muffin cup. Drop a scant teaspoonful of preserves into center of batter in each cup; top with remaining batter.
- Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon in small bowl; sprinkle evenly over tops of batter.
- Bake 18 to 20 minutes or until lightly browned. Remove muffins to wire rack to cool completely.