Citrus-Topped Double Blueberry Muffins

Yield: 12 servings ( Serving Size: 1 muffin )
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  • 2 cup(s) all-purpose flour
  • 3/4 cup(s) sugar
  • 2 1/2 teaspoon(s) baking powder
  • 1/4 teaspoon(s) salt
  • 2 eggs
  • 3/4 cup(s) buttermilk or milk
  • 6 tablespoon(s) butter, melted
  • 1 cup(s) fresh or frozen blueberries
  • 1/2 cup(s) blueberry preserves
  • 1 teaspoon(s) orange peel finely shredded
  • 1 teaspoon(s) lemon peel finely shredded
  • 2 tablespoon(s) sugar
  • 2 tablespoon(s) butter melted


  1. 1. Preheat oven to 375 degrees. Line twelve 2 1/2 inch muffin cups with paper liners.
  2. 2. Stir together flour, 3/4 cup sugar, baking powder and salt in a medium bowl.
  3. 3. Whisk together eggs, buttermilk and 6 T melted butter, add all at once to the dry mixture. Stir just until moistened (batter will be lumpy). Fold in blueberries. Remove 1 cup of batter.
  4. 4. 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, muffin cups should be 2/3 full . Bake 20 minutes or until golden brown.
  5. 5. Meanwhile, stir together orange peel, lemon peel, and the 2 T sugar. Remove muffins from oven. Brush with 2 T melted butter. Sprinkle citrus-sugar mixture on top.
  6. Cool in muffins cups on wire rack for 15 minutes. Serve warm.
September 2013

This recipe is a personal recipe added by reedcheryla and has not been tested or endorsed by MyRecipes.

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