Blueberry season is almost over – at least it is if you live in Southeastern Virginia where I do. My three plants, which have been plentiful over the last 6 – 7 weeks, have become rather reluctant to produce more than a handful or two, collectively on any given day (or two) so we can bake one more item with this delicious fresh fruit.
This recipe for citrus-topped double blueberry muffins won out as the one to make with the last fresh blueberries of the season. If we happen not to get enough, we will use some of those we froze a little earlier this season. Enjoy!
- 2 cups all-purpose flour
- ¾ cups 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°F.
- Line twelve 2 ½ - inch muffin cups with paper liners. Set aside.
- Stir together flour, 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 Tablespoons melted butter; add all at once to the dry mixture.
- Stir just until moistened (batter should be lumpy).
- Fold in blueberries. Remove 1 cup batter.
- Spoon remaining batter into prepared muffin cups, filling about half full.
- Spoon 2 teaspoons of blueberry preserves into the center of each muffin. Top with remaining batter to cover the preserves, filling cups about two-thirds full.
- Bake 20 minutes or until golden.
- Meanwhile, stir together orange peel, lemon peel and 2 Tablespoons sugar.
- Remove muffins from oven; brush with 2 Tablespoons melted butter.
- Sprinkle citrus-sugar mixture on top.
- Cool in muffin cups on wire rack 15 minutes.
- Serve warm.
Makes 12 servings.