Orange Blueberry Muffins

Adapted from Baking: From My Home to Yours, by Dorie Greenspan.

Course Bread, Breakfast

Cuisine American

Keyword blueberries, muffins

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings muffins

Calories 218kcal

Author Andrea Meyers

grated zest and juice of 1 orange
3/4 cup buttermilk (I use 1 tablespoon lemon juice + enough skim milk to make 3/4 cup)
2 large eggs
3 tablespoons honey
8 tablespoons unsalted butter, melted and cooled
1/3 cup granulated sugar
2 cups unbleached all-purpose flour
2½ teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries, fresh preferred, frozen ok (not thawed)
1/4 cup chopped candied orange peel
orange sugar from storing the orange peel

Place the baking rack in the center of the oven and preheat to 400° F. Place the muffin pan on the baking sheet.
Pour the orange juice into the large glass measuring cup and add enough of the buttermilk to make 1 full cup (237 ml). Whisk in the eggs, honey, and melted butter.
In the large mixing bowl, rub the orange zest into the sugar until you can smell the orange. It should smell strong.
Whisk in the flour, baking powder, baking soda, and salt. Pour the liquid mixture over the dry ingredients and use a rubber spatula to quickly and gently stir. The batter will look lumpy and bubbly, and that's ok.
Gently stir in the blueberries and the chopped orange peel.
Scoop the batter into the muffin cups and sprinkle the orange sugar on top.
Bake for 22 to 25 minutes. The tops should be golden and springy to the touch. Remove from the oven and allow to rest in the pan for 5 minutes. Carefully remove and allow to cool a few minutes before serving warm or at room temperature.