Blueberry Jam Filled Cherry Muffins

I was searching for a jam filled muffin to use the amazing blueberry preserves I purchased at Ikea recently and stumbled upon this recipe. The original called for mixed berry yogurt and strawberry milk. I substituted 2% milk and cherry yogurt, mainly because that was what I had on hand. The preparation is straightforward, prepare the batter, spoon muffin cups half full with batter, add a spoonful of preserves and then add the rest of the batter on top. I also added cold water to one of the empty muffin tins which helps them rise and the tops from burning. They took 18-19 minutes but, because poking a toothpick to determine doneness only gets you a jam covered toothpick, it's a judgment call.



Ingredients:

1 cup flour
1/4 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 teaspoon vanilla extract
1/2 stick butter, melted
1 cup cherry flavored yogurt
1/4 cup milk
Ikea Blueberry preserves

Directions:

1. Preheat oven to 425 degrees.
2. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
3. In another bowl, beat together egg and vanilla extract. Add melted butter, yogurt and milk, mix well. Add to flour mixture, stir just until blended.
4. Spoon batter into muffin cups, filling half full. Add a spoonful of blueberry preserves; top with remaining batter.
5. Bake for 15 to 20 mins.