Ingredients
- Topping:
- 2 3/4 cups all-purpose flour
- 2/3 cup sugar
- 1 T. baking powder
- 3/4 t. baking soda
- 3/4 t. salt
- 1 cup buttermilk
- 1/2 cup butter, melted, slightly cooled
- 2 eggs
- 2 t. grated lemon rind
- 1/4 cup blueberry preserves
- 6 T. butter, room temperature
- 1/2 cup packed light brown sugar
- 1/3 cup all-purpose flour
- 1/2 cup walnuts, chopped
Preparation
Step 1
Heat oven to 375 degrees. Place paper muffin liners into 12 muffin cups.
Whisk flour, sugar, baking powder and soda, and salt in large bowl.
Whisk buttermilk, butter, eggs, and lemon rind in small bowl.
Make well in center of flour mixture. Add egg mixture to well; stir into flour mixture just until combined an flour mixture is evenly moistened. Spoon 2 T. batter into each muffin cup. Make indention in batter with small spoon. Spoon 1 t. preserves in indentation. Spoon remaining batter over top.
Topping: Mix butter, sugar and flour in bowl. Stir in walnuts. Divide mixture evenly over tops of muffins.
With baking sheet on rack under muffins in 375 degree oven 20 to 22 minutes, until toothpick inserted in muffins tests clean. Let cool in pan on rack 5 minutes. Remove muffins from pan to rack; let cool.