Best Blueberry Muffins Ever

Ingredients:

2 c all purpose flour
3/4 c sugar
2 1/2 t baking powder
1/4 t salt
2 eggs
3/4 c buttermilk
6 T butter, melted
1 c fresh or frozen blueberries
1/2 c blueberry jam
1 t finely grated orange peel
1 t finely grated lemon peel
2 T sugar
2 T butter, melted

Directions:
Preheat oven to 375 degrees. Line 12 muffin cups with paper liners. 
Stir together flour, 3/4 c sugar, baking powder, and salt in a medium mixing bowl.
Make a well in the center of flour mixture; set aside.

Whisk together eggs, buttermilk and 6 T melted butter; add all at once to the dry mixture. 
Stir just until moistened. Fold in blueberries. Remove 1 c of batter and set aside.

Spoon remaining batter into prepared muffin cups, filling them about half full. 
Spoon 2 t 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.

Meanwhile stir together orange peel, lemon peel and the 2 T sugar. Remove muffins from oven; brush with 2T melted butter. Sprinkle citrus-sugar mixture on top. Cool in muffin cups on wire rack 15 minutes. Serve warm. Makes 12 servings.