Citrus-Topped Double Blueberry Muffins
Ingredients
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2 cup all-purpose flour
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¾ cup sugar
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2 ½ teaspoon baking powder
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¼ teaspoon salt
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2 eggs
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¾ cup buttermilk or milk
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6 tablespoon butter, melted
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1 cup fresh or frozen blueberries
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½ cup blueberry preserves
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1 teaspoon finely shredded orange peel
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1 teaspoon finely shredded lemon peel
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2 tablespoon sugar
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2 tablespoon butter, melted
Directions
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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.
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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.
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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 (per serving)
| 263 | Calories |
| 9g | Fat |
| 43g | Carbs |
| 4g | Protein |
| 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 | 8% |
| Vitamin C 2.9mg | 3% |
| 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.