Are your citrus trees overflowing with fruit? Is it a bumper crop for lemons and oranges at the farmer’s market? Are you wondering what to do with all this fruit? Take a page out of this month’s Better Homes and Gardens magazine with their Citrus-Topped Double Blueberry Muffins. What’s better than a sprinkle of lemon-orange sugar on top of these blueberry bad boys?
Citrus-Topped Double Blueberry Muffins
Prep: 15 min * Bake: 20 min * Serves 12
- 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 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 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.