Recipes and Cooking Citrus-Topped Double Blueberry Muffins 4.4 (34) 5 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 15 mins Bake Time: 20 mins Total Time: 35 mins Servings: 12 Yield: 12 muffins Jump to Nutrition Facts Ingredients 2 cup all-purpose flour ¾ cup sugar 2 ½ teaspoon baking powder ¼ teaspoon salt 2 eggs ¾ cup buttermilk or milk 6 tablespoon 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 tablespoon sugar 2 tablespoon butter, melted Directions Preheat oven to 375°F. Line 2-1/2-inch muffin cups with paper liners. Set aside. 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. Spoon2 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 rack15 minutes. Serve warm. Rate it Print Nutrition Facts (per serving) 263 Calories 9g Fat 43g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 263 % Daily Value * Total Fat 9g 12% Saturated Fat 5g 25% Cholesterol 52mg 17% Sodium 225mg 10% Total Carbohydrate 43g 16% Total Sugars 23g Protein 4g Vitamin C 2.9mg 15% Calcium 102mg 8% Iron 1.3mg 7% Potassium 80mg 2% Folate, total 45.4mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.