Citrus Topped Double Blueberry Muffins



Baking is not one of my favorite things,  but this recipe was just calling me to make them ! Probably because we are in such a cold and snow spell here in New Hampshire. I think I needed something warm with a burst of citrus and this was it! This recipe originally came from Better Homes and Garden with a few slight adaptations from me! I hope you enjoy it as much as my family did. This recipe got an all thumbs up! Everyone enjoyed the burst of berries in the middle but LOVED the contrast of the citrus topping! This is a “make again” recipe for sure!


2 cups all purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
3/4 cup buttermilk or milk (I used milk)
6 tablespoons butter (melted)
1 cup fresh or frozen blueberries (I used frozen and added a one teaspoon of flour to the blueberries)
1/2 cup blueberry preserves
1 teaspoon orange zest
1 teaspoon lemon zest
2 tablespoons sugar
2 tablespoons melted butter

Preheat oven to 375 degrees. Line muffin pans or spray with baking spray. Stir together flour, 3/4 cup sugar. baking powder, and salt in a medium bowl. Make a well in the center of the flour mixture and set aside. Whisk together eggs, milk, and 6 tablespoons of melted butter. Add to the dry ingredients, stir until moistened. This will be slightly lumpy. Fold in blueberries. Remove one cup of batter and set aside. Spoon the large mixture of filling into prepared muffin cups filling half full. Spoon a small amount of blueberry preserves into the center of each muffin cup. Top with remaining batter to cover the preserves, thus filling the muffin cups about 2/3 full.
Bake 25-30 minutes or until golden. Meanwhile stir orange zest, lemon zest and the two tablespoons of sugar together.Remove muffins from oven, brush with 2 tablespoons of the melted butter and sprinkle the citrus sugar mixture on top. Cool muffins on wire rack for 15 minutes and serve warm.

Well, I am not a baker, so I was slightly impatient with this recipe but still …so very good! I made these in mini muffin cups and baked for about 20 minutes. I over filled them…yup, not a shock to anyone that knows me!

The only thing I think I would like to change is to let the muffins cool more. Take them out of the pan and then dip them directly into the butter and straight in to the sugar citrus mix then placing them on a wire rack to completely cool. I think that would coat them better than sprinkling the mixture.



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