Citrus-Topped Double Blueberry Muffins

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4.5 by 31 people

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  • Makes: 12 servings
  • Makes: 12 muffins
  • Prep: 15 mins
  • Bake: 20 mins 375°

Citrus-Topped Double Blueberry Muffins

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.
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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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Reviews (5)

31 Ratings
734 Days Ago
I was out of blueberry jam so I subbed orange marmalade. Then I was out of orange so I subbed grapefruit peel.



Came out of the over not quite done, so I put the sugar on and back in for 5 minutes. OMG!!!!
734 Days Ago
I did not have any blueberry jam so subbed orange marmalade and used lemon/grapefruit for the sprinkle. Not quite done so I put them back in with the sugar on top. OMG!
1420 Days Ago
These are really tasty! I decreased the melted butter in the muffins to 4 Tbs. instead of 6. It worked just fine. My husband also said the recipe is a "keeper." I mixed the butter, sugar & peel altogether & spooned it on the muffins. I thought it was easier. I also used lime zest instead of orange, because it is what I had on hand.
The Mom Chef 1546 Days Ago
These are absolutely delicious. Including both berries and jam give the muffins so much moistness. I love the added crunch of the citrus sugar as well. You can read my full review at Taking On Magazines: http://bit.ly/13x8Ysj
Jennifer Lawler-Kuse 1553 Days Ago
These muffins are easy to make and yummy. I have used boxed mix in the past to make blueberry muffins, adding fresh blueberries to the mix, but this recipe is so simple. My husband loved them too, which makes them more of a keeper than the ease of the recipe. I'll make these gain. Yum!

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