Orange-Blueberry Muffins
From Baking: From My Home to Yours
- Grated zest and juice of 1 orange
- About 3/4 cup buttermilk
- 2 large eggs
- 3 tablespoons honey
- 1 stick (8 tablespoons) 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)
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, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough--the batter will be lumpy and bubbly, and that's 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 of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Serving: The muffins are great warm or at room temperature and they're particularly great split, toasted, and spread with butter or jam.
Storing: Like all muffins, these are best eaten the day they are made. If you want to keep them, wrap them airtight and pop them into the freezer, where they'll keep for up to 2 months; rewarm in a 350-degree-F oven, if you'd like, or split and toast them.
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