Citrus-Topped Double Blueberry Muffins

By lbgtdep

Makes: 12 servings
Yields: 12 muffins
Prep: 15 mins
Bake: 20 mins 375°

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs
• 3/4 cup buttermilk or milk
• 6 tablespoons butter, melted
• 1 cup fresh or frozen blueberries
• 1/2 cup blueberry preserves
• 1 teaspoon finely shredded orange peel
• 1 teaspoon finely shredded lemon peel
• 2 tablespoons sugar
• 2 tablespoons butter, melted

Preparation

Step 1

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