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
2 cups all purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
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.