Blueberry Orange muffins
 
 
These blueberry orange muffins are fresh and light with a hint of orange flavor and packed with delicious blueberries. Eat them as a tea time snack, or use them as the perfect breakfast muffin to start your day with.
Author:
Recipe type: muffins, desserts, breakfast, tea time
Serves: 12 muffins
Ingredients
  • Grated zest and juice of 1 orange
  • About ¾ cup buttermilk
  • 2 eggs, room temperature
  • 3 tablespoons honey
  • 50 grams butter
  • 50 ml vegetable oil
  • 1 tsp vanilla extract
  • ⅓ cup sugar
  • 2 cups all-purpose flour ( I have successfully subbed half of the all purpose flour with sifted whole wheat flour)
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 cup blueberries- fresh, preferably, or frozen (not thawed)
Instructions
  1. Preheat oven to 180°C.
  2. Grease pan with butter or spray. Or line with muffin liners.
  3. In a measuring glass, add the orange juice. Pour enough buttermilk to make 1 cup.
  4. Pour the orange juice into a large measuring cup or bowl and pour in enough buttermilk to make 1 cup.
  5. Whisk in the eggs, honey, oil, vanilla and melted butter.
  6. 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.
  7. In a bowl sift the flours, 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 (you can coat the blueberries in a bit of the flour mix so that they don't sink in at the bottom).
  8. Divide the batter evenly among the muffin cups.
  9. Bake for 18 to 20 minutes, or until a tester comes out clean. If you want to top the muffins with decorating sugar, sprinkle on the sugar (coarse sugar) after the muffins have baked 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 muffins will come out clean.
  10. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Storage Tip:
  1. 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. Or split and toast them!
Recipe by The Novice Housewife at https://novicehousewife.com/2010/08/02/blueberry-orange-muffins/