½ cup softened Butter
1 cup + 2 Tablespoons Sugar
Zest and juice of one Lemon
1 teaspoon Vanilla Extract
2 cups Flour
½ teaspoon Salt
2 teaspoons Baking Powder
½ cup Buttermilk
½ cup Blueberry Preserves
Coarse Sugar for topping, Optional
Preheat the oven to 375.
Mix lemon zest into sugar.
Cream the butter until light and fluffy.
Add sugar zest mixture to butter and whip.
Add the eggs to butter mixture, one at a time, beating well after each addition.
Beat in lemon juice and vanilla.
Whisk together in a bowl the flour, salt and baking powder.
Add flour mixture to the butter mixture alternately with the buttermilk.
Quickly blend in blueberry preserves reserving a couple tablespoons of the preserves for topping the muffins. Batter will be thick.
Line a 12 cup standard muffin tin with cupcake liners.
Fill cupcake liners with batter until cups are 3/4 full.
Top with a dollop of blueberry preserves and swirl into batter with a toothpick.
Sprinkle coarse sugar over each muffin.
Bake at 375 degrees for about 30-35 minutes.
Store, uncovered, or the muffins will be too moist the second day.
Makes 12 standard sized muffins.
NOTE: Once muffins are completely cooled, microwave for 10 seconds or less to restore the oven fresh texture.