Throwback Thursday: Double Blueberry Muffins

I've said it before and I'll say it again. Blueberries haven't always been my favorite. I used to leave the sad little tin of sad little blueberries out of the blueberry muffin box mix. They freaked me out. Apparently at one point in time I loved them. And, I'm slowly but surely on my way back. I eat them raw, in oatmeal, folded into pancakes, added to lemony cheesecake cupcakes, as hand pies and my most favorite bumpy blueberry pie.

But, there's one recipe that will always be my first blueberry love. These double blueberry muffins are ah-may-zing. The muffin itself is dense and light all at the same time because of a perfect use of buttermilk. They're moist but not heavy. And, there's the perfect amount of blueberries. Double blueberries.

First, you fold in a few handfuls of fresh berries because duh. And, then, the secret - a dollop of blueberry preserves are nestled on top of the batter and topped with a little batter hat.

My real favorite part though comes at the end. Pour melted butter over top of the baked muffins and sprinkle with citrus zest that has been rubbed in sugar. The first time I used lemon, which is classic and delicious. But, this past time I used orange zest that had a very pleasant, bright zing.

Done. Recipe available here.

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.