Rating: 4.5 stars
34 Ratings
  • 5 star values: 18
  • 4 star values: 14
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

A hint of orange and lemon peel perk up this easy blueberry muffin recipe. After removing them from the oven, brush with butter, sprinkle with the citrus-sugar topping, and serve warm.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

prep:
15 mins
bake:
20 mins
total:
35 mins
Servings:
12
Yield:
12 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Line 2-1/2-inch muffin cups with paper liners. Set aside.

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  • 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.

  • 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.

Nutrition Facts

263 calories; fat 9g; cholesterol 52mg; saturated fat 5g; carbohydrates 43g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 23g; protein 4g; vitamin a 296.1IU; vitamin c 2.9mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.3mg; folate 45.4mcg; vitamin b12 0.1mcg; sodium 225mg; potassium 80mg; calcium 102mg; iron 1.3mg.
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