Double Blueberry Muffins

By RogRot

Ingredients

• 2 c. flour (280 g.)
• 3/4 c. sugar (160 g.)
• 2 1/2 t. baking powder
• 1/4 t. salt
• 2 eggs
• 3/4 c. buttermilk or milk
• 6 T. butter, melted
• 1 c. fresh or frozen blueberries
• 1/2 c. blueberry preserves
• 1 t. finely shredded orange peel
• 1 t. finely shredded lemon peel
• 2 T. sugar
• 2 T. butter, melted

Details

Servings 12
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

1. Preheat oven to 375 degrees F. Line twelve 2 1/2 inch muffin cups with paper liners. Set aside.
2. Stir together flour, 3/4 c. sugar, baking powder, and salt in a medium mixing bowl. Make a well in the center of flour mixture; set aside.
3. Whisk together eggs, buttermilk, and 6 T. melted butter; add all at once to the dry mixture. Stir just until moistened (batter will be lumpy).Fold in blueberries. Remove 1 cup of batter.
4. Spoon remaining batter into prepared muffin cups, filling about half full. Spoon 2 t. of preserves into the center of each muffin.Top with remaining batter to cover the preserves, filling cups to 2/3 full. Bake 20 min. until golden.
5. Meanwhile, stir together orange peel, lemon peel, and the 2 T. sugar.
Remove muffins from oven Brush with 2 T. melted butter. Sprinkle tops with citrus/sugar mixture. Cool on oven rack 15 min. Serve warm. Makes 12 muffins.