Double Blueberry Muffins

There are blueberries everywhere. I don't even like blueberries that much and I can say these muffins are delicious. Easily the best blueberry muffins I've ever had. I thought the blueberry preserves would act as a filling, which I was not excited about, and much to my surprise it worked very differently. These are so yummy that I've made them twice in the last week and have to plans to make them 2-3 more times in the coming weeks - an unprecedented occurrence.

Recipe adapted from Better Homes and Gardens

Ingredients:
2 c. flour
3/4 c. sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
3/4 c. buttermilk
6 T. butter, melted
1 c. fresh blueberries
1/2 c. blueberry preserves
1 tsp. orange zest
1 tsp. lemon zest
2 Tbsp. sugar
2 Tbsp. butter, melted

Directions:

1. Preheat oven to 375. Line 12 muffin cups with paper liners (or parchment paper!)
2. Stir together flour, the 3/4 c. sugar, baking powder and salt. Make a well in the center of the flour mixture; set aside.
3. Whisk together eggs, buttermilk and 6 Tbsp. melted butter (note: the butter may congeal upon being mixed with cool eggs and buttermilk, this is OK). Add all at once to the flour mixture and stir just until moistened (batter should be lumpy). Fold in blueberries. Remove 1 1/2 c. batter.
4. Spoon remaining batter into prepared muffin cups. Spoon 2 tsp. of blueberry preserves into the center of each muffin. Top with remaining batter to cover the preserves. Bake 20 minutes.
5. Stir together orange zest, lemon zest and 2 Tbsp. sugar. Remove muffins from oven; brush with 2 Tbsp melted butter and sprinkle citrus-zest on top.