recipe from the March issue of BH&G looked so good I decided to make it. They are delicious and dh is happy.
I used buttermilk, frozen blueberries and Bonne Maman wild blueberry preserves.
Citrus-Topped Double Blueberry Muffins
Makes: 12 servingsYield: 12 muffins
Prep 15 mins Bake 375° 20 mins
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
6 tablespoons butter, melted
1 cup fresh or frozen blueberries
1/2 cup blueberry preserves
1 teaspoon finely shredded orange peel
1 teaspoon finely shredded lemon peel
2 tablespoons sugar
2 tablespoons butter, melted
1. Preheat oven to 375 degrees F. Line 2-1/2-inch muffin cups with paper liners. Set aside.
2. 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.
3. 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.
4. 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.
5. 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.
http://www.bhg.com/recipes/from-better-homes-and-gardens/march-2013-recipes/
I used buttermilk, frozen blueberries and Bonne Maman wild blueberry preserves.
Citrus-Topped Double Blueberry Muffins
Makes: 12 servingsYield: 12 muffins
Prep 15 mins Bake 375° 20 mins
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
6 tablespoons butter, melted
1 cup fresh or frozen blueberries
1/2 cup blueberry preserves
1 teaspoon finely shredded orange peel
1 teaspoon finely shredded lemon peel
2 tablespoons sugar
2 tablespoons butter, melted
1. Preheat oven to 375 degrees F. Line 2-1/2-inch muffin cups with paper liners. Set aside.
2. 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.
3. 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.
4. 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.
5. 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.
http://www.bhg.com/recipes/from-better-homes-and-gardens/march-2013-recipes/