Double Blueberry Muffins with Citrus Topping

Here is another muffin recipe from Better Homes and Garden's latest issue. The muffins are full of fresh blueberries with a hidden blueberry surprise in the center. The lemon and orange sugar topping gives these muffins bright flavor and a little crunch.

Double Blueberry Muffins with Citrus Topping
Makes 12 regular muffins and 6 large

Ingredients:
2 cups all purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup buttermilk or milk
6 tbsp butter, melted
1 cup fresh or frozen blueberries **if using frozen blueberries, do not defrost ahead of time.
1/2 blueberry preserves
1 tsp finely shredded orange peel
1 tsp finely shredded lemon peel
1 Tbsp sugar (use raw turbinado sugar for more crunch)
2 tbsp butter, melted

1. Preheat oven to 375 degrees F. Line 12 muffins cups with paper liners. Set aside.

2. Stir together flour, 3/4 cup sugar, baking powder, and salt in a medium size mixing bowl. Make a well in the center of the dry ingredients and set aside.

3. Whisk together eggs, buttermilk, 6 Tbsp melted butter; add mixture all at once to dry ingredients. Stir until just moistened (batter should be lumpy) Fold in 1 cup blueberries. Remove 1 cup of batter.

4. Spoon remaining batter into prepared muffins cups. Spoon 2 tsp. of blueberry preserves into the center of each muffin. Top with reserved 1 cup of batter to cover preserves, filling cups 2/3 of the way full. Bake for 20 minutes or until golden brown.

5. Meanwhile, stir together, grated orange and lemon peel with the 2 Tbsp of sugar. Remove muffins from the oven, brush with 2 Tbsp of melted butter and sprinkle the citrus sugar on top of each muffin. Cool in muffin cups on wire rack for 15 minutes. Serve warm.

Here is another muffin recipe from Better Homes and Garden's latest issue. The muffins are full of fresh blueberries with a hidden blueberry surprise in the center. The lemon and orange sugar topping gives these muffins bright flavor and a little crunch.

Double Blueberry Muffins with Citrus Topping
Makes 12 regular muffins and 6 large

Ingredients:
2 cups all purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup buttermilk or milk
6 tbsp butter, melted
1 cup fresh or frozen blueberries **if using frozen blueberries, do not defrost ahead of time.
1/2 blueberry preserves
1 tsp finely shredded orange peel
1 tsp finely shredded lemon peel
1 Tbsp sugar (use raw turbinado sugar for more crunch)
2 tbsp butter, melted

1. Preheat oven to 375 degrees F. Line 12 muffins cups with paper liners. Set aside.

2. Stir together flour, 3/4 cup sugar, baking powder, and salt in a medium size mixing bowl. Make a well in the center of the dry ingredients and set aside.

3. Whisk together eggs, buttermilk, 6 Tbsp melted butter; add mixture all at once to dry ingredients. Stir until just moistened (batter should be lumpy) Fold in 1 cup blueberries. Remove 1 cup of batter.

4. Spoon remaining batter into prepared muffins cups. Spoon 2 tsp. of blueberry preserves into the center of each muffin. Top with reserved 1 cup of batter to cover preserves, filling cups 2/3 of the way full. Bake for 20 minutes or until golden brown.

5. Meanwhile, stir together, grated orange and lemon peel with the 2 Tbsp of sugar. Remove muffins from the oven, brush with 2 Tbsp of melted butter and sprinkle the citrus sugar on top of each muffin. Cool in muffin cups on wire rack for 15 minutes. Serve warm.