These muffins are great! They have a nice butter flavor which gives them a subtle richness. I like the orange zest, a nice change from the expected lemon, pairing with the blueberries. This is another recipe from "Baking, From My Home to Your's" and it's a keeper. Ok, I promise I'll move on to another cookbook for April! Continue for recipe.
Orange Berry Muffins
Baking, From My Home to Yours
Grated zest and juice of 1 orange
about 3/4 cup buttermilk
3 T honey
1 stick unsalted butter, melted and cooled
1/3 cup sugar
2 cups all-purpose flour
2 1/2 t baking powder
1/4 t baking soda
1/4 t salt
1 cup blueberries, fresh or frozen (unthawed)
decorating sugar, for topping (optional)
Preheat oven to 400.
Prepare pan for 12 regular sized muffins
Place the muffin pan on a baking sheet.
Pour the orange juice into a large glass measuring cup and 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 fragrant.
Whisk in the rest of the dry ingredients.
Pour the liquid ingredients over the dry and, with the whisk or spatula, gently but quickly stir to blend.
Stir in the blueberries.
Divide the batter evenly among the muffin cups.;
Bake for 22-25 min. Sprinkle on the optional sugar after the muffins have baked for 10 min.
When done, transfer the pan to a rack and cool 5 min. before removing each muffin from its mold.