I don’t have much to say about this one. There can’t have been many people who haven’t had a blueberry muffin at some point in their life. Since I like trying out different blueberry muffin recipes, I figured I’d try this orange blueberry muffin. It was yummy, as are most blueberry muffins! Enjoy!
Orange Berry Muffins
Source: Brown Eyed Baker
grated zest and juice of 1 orange
about 3/4 cup buttermilk
2 large eggs
3 tablespoons honey
1/2 cup unsalted butter, melted and cooled
1/3 cup sugar
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries – fresh (preferably) or frozen (not thawed)
decorating sugar for topping (optional)
Preheat oven to 400 degrees. Prepare your muffin pan by spraying or lining with paper liners.
Pour the orange juice into a large glass measuring cup and then pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey, and melted butter.
In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange strong. Whisk in the flour, baking powder, baking soda, and salt. Pour the liquid ingredients over the dry and gently, but quickly, stir to blend. Stir in the blueberries. Divide the batter evenly among the muffin cups.
Bake for 22 to 25 minutes. If you want the tops of the muffins decorated with sugar, sprinkle on the sugar after the muffins have been baking for 10 minutes. When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffin will come out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove muffins from pan.