With an extra jam infusion, there’s no escaping a blue batter here!
2 cups flour
1/2 tsp salt
2 tsps baking powder
1 tsp cinnamon
1 heaping cup sugar
1/2 cup blueberry jam, preserves, or jelly
1/2 cup (1 stick) unsalted butter, melted
1/2 cup milk
2 large eggs, beaten
2 tsps vanilla
1/4 tsp almond extract
2 1/2 cups fresh or frozen blueberries
Additional blueberry jam (optional)
Preheat oven to 375 degrees, and line ~18 standard muffin cups.
In a large bowl, mix together the wet ingredients (butter, milk, jam, eggs, vanilla, and almond extract). Whisk in the sugar until well blended.
In a separate bowl, combine the flour, salt, baking powder, and cinnamon. Mix into the wet ingredients until a smooth, thick batter forms.
Stir in the blueberries, and divide among muffin cups. If desired, dollop a small spoonful of extra jam onto each muffin, and swirl gently with a knife (similar to the PB&J muffin effect. Thought of it after the fact, unfortunately, but it should work fine 🙂 ).
Bake for 15-20 minutes, or until slightly golden and springy.