Citrus-Topped Double Blueberry Muffins

I recently made the most delicious blueberry muffins from a recipe found in the Better Homes and Gardens March issue. This is called 'double berry' because you put a spoonful of blueberry jam on top of the batter, before topping with just a bit more. It adds an extra punch of blueberry gooey goodness to the center of the muffin. Brilliant. And I loved the addition of the sugar-coated citrus on top. These are a new favorite!!
Note that you definitely want to use paper liners with this one.

Citrus-Topped Double Blueberry Muffins
click here for printer-friendly recipe


Ingredients:

• 2 cups all-purpose flour
• ¾ cup sugar
• 2½ teaspoons baking powder
• ¼ teaspoon salt
• 2 eggs
• ¾ cup buttermilk or milk
• 6 tablespoons butter, melted
• 1 cup fresh or frozen blueberries
• ½ cup blueberry preserves
• 1 teaspoon finely shredded orange peel
• 1 teaspoon finely shredded lemon peel
• 2 tablespoons sugar
• 2 tablespoons butter, melted

Preheat oven to 375 degrees F. Line 12 2-1/2-inch muffin cups with paper liners. Set aside.

Stir together flour, the ¾ 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 25-30 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.

Enjoy!