I made these muffins for the first morning of summer vacation. The kids had friends over and everyone loved them – I even overheard, it was one of the best breakfasts ever. When I asked my Son what he liked so much about them, he said they were sweet, with a good texture (I’m not kidding) and that they were exceptional right out of the oven, but not so great the next day.
It could have been because of the small sweet Maine blueberries, or because of the sweet sticky blueberry preserves, or it could just be the sweet taste of freedom of summer vacation, either way, I think they will be an often requested breakfast item.
CITRUS TOPPED DOUBLE BLUEBERRY MUFFINS
2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup buttermilk
6 tablespoons butter, melted
1 cup blueberries
1/2 cup blueberry preserves
1 teaspoon finely shredded orange peel
1 teaspoon finely shredded lemon peel
2 tablespoons sugar
2 tablespoons melted butter
Heat oven to 375F.
Line twelve muffin cups with paper liners, set aside.
Stir together flour, 3/4 cup sugar, baking powder and salt in a medium bowl. Make a well in the center of flour mixture.
Whisk together eggs, buttermilk, and 6 tablespoons of the melted butter, add to the dry mixture. Stir until just moistened. Fold in blueberries. Remove 1 cup of batter.
Spoon remaining batter into prepared muffin cups, filling about half full. Spoon 2 teaspoons of the blueberry preserves into the center of each muffin. Top with remaining batter to cover the preserves. Bake 20 to 25 minutes, until golden and a toothpick inserted in the middle comes out clean.
Stir together orange peel, lemon peel and the 2 tablespoons of sugar. Remove the muffins from the oven, brush with the 2 tablespoons of melted butter and sprinkle with the citrus sugar mixture.
Cool in muffin cups on a wire rack for 15 minutes.
Recipe adapted from Better Homes and Gardens, March 2013
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