Lingonberry or Blueberry Muffins

This weekend has been incredibly hectic so I wanted to make something simple, and for once it's (sort of) my own creation. I made a simple muffin batter, added a little bit of cinnamon and then a dollop of either ikea blueberry preserves or ikea ligonberry preserves into the muffin cup before baking. My camera is missing in action on a secret project so there aren't any photos this week, you'll just have to use your imagination (they look similar to the cherry blueberry muffins, posted in January). The recipe I used for the batter was poorly drafted so I accidentally didn't add the butter until after combining dry and wet ingredients. This meant I had to overbeat the batter to incorporate the butter and as a result the muffins were tough. I have corrected the recipe and included a word of warning.

Ingredients
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 cup milk or cream
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
2/3 cups granulated white sugar
1 tablespoon baking powder
1/2 teaspoon salt


Directions

1. Preheat oven to 375 degrees F. Position rack in center of oven. Butter, or line with paper liners, 12 muffin cups.
2. In a large measuring cup or bowl whisk together the eggs, milk, and vanilla extract. Add cooled melted butter.
3. In another large bowl whisk together the flour, sugar, baking powder, and salt.With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
4. Fill muffin cups 2/3 full with batter. Add a dollop of preserves to the center. Fill muffin
   
5. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 16 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
6. Makes 12 regular sized muffins.