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Blueberry-Filled Muffins

 Blueberry-Filled Muffins
I consider this recipe a blank canvas for different combinations of preserves and zest. The blueberry-lemon is a tried-and-true favorite, but apricot preserves and orange zest or blackberry preserves with lime zest would be fun to try. —Maria Regakis, Somerville, Massachusetts
16 ServingsPrep: 15 min. Bake: 20 min.


  • 2-3/4 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup butter, melted
  • 2 teaspoons grated lemon peel
  • 1/3 cup blueberry preserves
  • 1/4 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 2 tablespoons cold butter
  • 1/4 cup chopped walnuts


  • In a large bowl, combine the flour, sugar, baking powder, baking soda
  • and salt. In another bowl, whisk the eggs, buttermilk and butter.
  • Stir into dry ingredients just until moistened. Stir in lemon peel.
  • Fill greased or paper-lined muffin cups one-third full. Drop
  • preserves by teaspoonfuls into the center of each muffin. Top with
  • remaining batter. For topping, in a small bowl, combine brown sugar
  • and flour; cut in butter until crumbly. Stir in walnuts. Sprinkle

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Blueberry-Filled Muffins (continued)

Directions (continued)

  • over tops.
  • Bake at 375° for 18-20 minutes or until a toothpick inserted in
  • muffin comes out clean. Cool for 5 minutes before removing from pans
  • to wire racks. Serve warm. Yield: 16 muffins.