INGREDIENTS 100 g half-salted butter 180 g of brown sugar 2 eggs 340 g flour ½ sachet of baking powder 250 ml of milk Cinnamon 100 g fresh blueberries 1 jar of blueberry jam PREPARATION Mix the sugar and half-salted butter with the mixer until the mixture is creamy. Add the beaten eggs then the milk. Add the flour, yeast and cinnamon to the previous mixture. Beat until a smooth paste is obtained. Gently stir in the blueberries. Fill the paper boxes 3/4 full in muffin pans. Place a teaspoon of blueberry jam in the center of each muffin and cover with remaining dough. Bake for about 20 minutes at 200 degrees. An ideal recipe to reuse jam too thick.
