Blueberry Filled Muffin
1 3/4 cup all purpose flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/2 tsp salt
3/4 cup 2% milk
3 Tbsp. butter, melted
1 egg
1 cup Comstock Blueberry Pie Filling, or any other kind of preserves.
Use less preserves than filling due to sweetness.
1. Preheat oven to 400 degrees. Line muffin tin with paper liners.
2. Combine flour, sugar, baking powder and salt in a mediun bowl. Set aside.
3. Whisk together melted butter, milk and egg.
4. Combine wet and dry ingedients, stirring just until moist.
5. Stir lightly just to swirl the preserves into the batter. Do not over mix.
6. Using a large spoon, fill the each muffin cup 2/3rds full of batter.
7. Sprinkle a pinch if sugar on top of each muffin before baking.
8. Bake for 15-20 minutes or until top of muffin is light brown.