Orange-Blueberry Muffins

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