This is my entry to this month’s A Fruit A Month (AFAM) blog event being hosted by Sharmi (@ Neivedyam). These muffins are very easy to put together and they are very (berry) delicious. The orange flavor in these delicate, cakey and generously blueberried muffins is in the background.
1cupBlueberries- fresh-preferably or frozen (not thawed)
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular size muffin pan or fit the molds with paper muffins cups.
Zest and juice the orange. Pour the orange juice into a large glass measuring cup or a bowl 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 the fragrance of orange strong. Whisk in the flour, baking powder, baking soda and salt.
Pour the liquid ingredients over the dry ingredients and gently but quickly stir to blend. The batter will be lumpy and bubbly and according to the author*, its nothing to worry about and thats just the way it should be.
Stir in the blueberries. Divide the batter evenly among the muffin cups.
Bake for 22 to 25 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 will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Recipe from Dorie Greenspan’s cookbook “Baking: From my Kitchen to Yours”.
These muffins are best eaten the day they are made, but they can be wrapped and poppd into the freezer; where they'll keep for up to 2 months; rewarm in a 350 degree F oven, or just split and toast them. I refrigerated mine in a ziplock container and they lasted for almost a week.