Raspberry Jam Blueberry Muffins

Ingredients:
1 stick softened butter 
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk 
1 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups blueberries 
1/4 cup raspberry jam or preserves

Directions:
Preheat oven to 350℉ and line a 12-count muffin pan with liners; set aside.
 To the mixing bowl of a stand mixer fitted with the paddle attachment, add the butter, 1 cup sugar and beat on medium-high to high speed for 2 to 3 minutes to cream ingredients, or until light and fluffy, stopping at least once to scrape down the sides of the bowl.
Add the eggs, cream, vanilla, and beat for 2 minutes, or until mixed and smooth; stop and scrape down the sides of the bowl.
Add the flour, baking powder, salt, and mix until just combined; do not overmix or muffins will be tough. Add blueberries and fold in by hand. Add the jam and stir very slightly to incorporate, leaving swirls in the batter.
Distribute batter equally among muffin cups, filling each about three-quarter full. Bake for 22 to 24 minutes, or until tops are set and golden and a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for at least 10 minutes before removing them.
Recipe inspired by @averiesunshine