SOUTHERN LIVING BLUEBERRY MUFFINS RECIPES

Steps:

• Wash jars and bands in hot soapy water, rinse and set aside.
• Setup your stove for the hot water bath process.
• Place washed jars in canner filled with water and boiling slightly.
• Jars need to boil for 15 minutes to sterilize.
• Sort through the berries, removing stems and any bruised berries.
• Wash berries by swirling them in cool water.
• Place berries in a large sauce pot, mash with a potato masher.
• Measure crushed berries to determine proper propotion of sugar.
• Place the berries on your stove over medium heat.
• Add the sugar.
• Add the lemon juice.
• Stir until sugar is dissolved.
• Bring heat up and cook berries as quickly as possible.
• Continue to stir the berries as they boil, don’t let them boil over.
• Check for proper gel. When ready, remove from heat.
• Ladle jam into the jars leaving 1/4 inch headspace.
• Insert wooden skewer and run around inside edge to remove air bubbles.
• Wipe the top rim of the jar with a clean damp cloth.
• Center a new lid over the jar.
• Twist on a jar band and tighten finger tight. Do not force.
• Place the closed jars in your canner rack, lower the rack and make sure the jars are covered with about 2 inches of water.
• Cover and let process in this water bath for 15 minutes or as needed for your local Altitude.
• Lift rack and secure handles on lip of canner. Let sit for 5 minutes.
• Use a jar lifter and remove the jars. Set them on a folded towel in a draft free location.
• Do not move or disturb the jars for at least 24 hours.
• After 24 hours, check jars for proper seal.

Steps:

• In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.