Ingredients
2-3/4 cups all-purpose flour1 cup sugar1 tablespoon baking powder3/4 teaspoon baking soda3/4 teaspoon salt2 large eggs, room temperature1 cup buttermilk1/2 cup butter, melted2 teaspoons grated lemon zest1/3 cup blueberry preservesTOPPING:1/4 cup packed brown sugar3 tablespoons all-purpose flour2 tablespoons cold butter1/4 cup chopped walnuts
Preparation
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 zest.
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 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.
