Muffins with blueberry jam

Ingredients

• 100 g salted butter
• 180 g brown sugar
• 2 eggs
• 340 g flour
• ½ packet baking powder
• 250 ml milk
• Cinnamon
• 100 g fresh blueberries
• 1 jar of Divine Blueberry jam

Instructions

Mix the sugar and salted butter with a mixer until creamy. Add the beaten eggs then the milk.

Fold in the flour, baking powder and cinnamon into the previous mixture. Beat until you get a smooth batter. Gently fold in the blueberries.

Fill paper liners in a muffin tin 3/4 full. Place a teaspoon of Divine Blueberry jam in the center of each muffin and cover with the remaining batter. Bake for about 20 min at 200 degrees.

An ideal recipe to use up or rescue jam that has cooked too long.