Orange Blueberry Muffins
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 teaspoons orange zest
2 eggs
1 teaspoon vanilla extract
3 tablespoons orange juice
1/2 cup buttermilk
1 cup blueberries fresh or frozen (do not thaw)
Topping:
1 tablespoon white sugar
3 tablespoons brown sugar
1 teaspoon orange zest
¼ teaspoon nutmeg
In small bowl, blend all ingredients well.
Preheat oven to 350°. Prepare muffin tin with paper
liners sprayed with nonstick spray.
In mixing bowl, blend the sugar and orange zest until
well combined – the sugar will look pale orange. Add in the butter and cream 3-5
minutes until fluffy, scraping down sides occasionally. Add in the eggs,
vanilla, orange juice, and buttermilk; blend well. (The mixture may appear curdled,
especially if your ingredients were not room temperature.) In a separate bowl,
combine the flour, baking powder, and salt. Add the flour mixture to the butter
mixture, reserving a few tablespoons of the flour. Fold until just mixed. Toss
the blueberries with the reserved flour mixture, then add all to the batter,
folding in gently. Fill muffin cups ¾ full. Sprinkle with the topping mixture.
Bake at 350° for 20-23 minutes, or until a toothpick inserted near the middle
of a muffin comes out clean. Yield: 16 muffins