Citrus-Topped Double Blueberry Muffins

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21 users rated this recipe an average rating of 4.5
  • Makes: 12 servings
  • Yields: 12 muffins
  • Prep: 15 mins
  • Bake: 20 mins 375°
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Citrus-Topped Double Blueberry Muffins
Ingredients
3/4
cup sugar
2 1/2
teaspoons baking powder
1/4
teaspoon salt
2
eggs
3/4
cup buttermilk or milk
6
tablespoons butter, melted
1
cup fresh or frozen blueberries
1/2
cup blueberry preserves
2
tablespoons sugar
2
tablespoons butter, melted
Directions
  1. Preheat oven to 375 degrees F. Line 2-1/2-inch muffin cups with paper liners. Set aside.
  2. Stir together flour, the 3/4 cup sugar, baking powder, and salt in a medium mixing bowl. Make a well in the center of flour mixture; set aside.
  3. 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.
  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, filling muffin cups about two-thirds full. Bake 20 minutes or until golden.
  5. 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.
Nutrition Facts (Citrus-Topped Double Blueberry Muffins)
    Per serving:
  • 263 kcal cal.,
  • 9 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 52 mg chol.,
  • 225 mg sodium,
  • 43 g carb.,
  • 1 g fiber,
  • 23 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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