I know, I know, another blueberry muffin recipe?! I feel your pain. But hear me out! Like you, I have tried various blueberry muffin recipes; best homemade blueberry muffins, banana blueberry, honey blueberry, lemon blueberry… But, have you ever had an orange blueberry muffin? Ha! Same here! (I hope you said you haven’t yet :-)) So, now you understand why I had to try this. 🙂
These orange blueberry muffins have a cake-like texture because of the buttermilk and only a tiny amount of sugar is used. Most of the sweetness comes from the honey instead. The sugar was essentially used to enhance the orange flavor by rubbing the zest of the orange with it – until the fragrance has been released.
The first time I made these muffins, I only used a medium-sized orange, and yet, the orange flavor was already strong. For the second time, I used a large orange, and BAM! Even the color of the muffin turned slightly orange. 🙂 Both the zest and the juice from the orange are added to the muffin mix, so nothing goes to waste.
Now that I have made this combination of orange and blueberry, I wonder how lime and blueberry would turn out …? 😉
- 1 large orange grated zest and juiced
- 1 cup buttermilk
- 2 large eggs
- 3 tbsp honey
- 1 stick (or 113 grams) unsalted butter melted and cooled
- 1/3 cup sugar
- 2 cups all-purpose flour
- 2 and 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup blueberries fresh or frozen
- pearl sugar or decorating sugar (optional)
Preheat oven to 205-degree C (400-degree F). Grease the 12-muffin pan or put some paper muffin cups. Set aside.
In a large bowl, combine the sugar and the orange zest. Rub them together with your fingers until the fragrance of the orange has been released. Add the flour, baking soda, baking powder and salt. Whisk them all together to combine.
Pour the orange juice into a measuring cup. Add enough buttermilk in the same measuring cup to measure 1 cup.
In a slightly smaller bowl, pour the orange juice and buttermilk. Add the eggs, honey and melted butter. Whisk them all together to combine.
Pour the liquid ingredients over the dry ingredients in the large bowl. Mix gently with a rubber spatula. Add the blueberries and continue mixing, just enough to combine. The batter will be lumpy.
Spoon the batter into the muffin tin.
- Bake for 20 to 25 minutes.
Once cooked, let cool for 5 to 10 minutes, and then start removing each muffin from the tin.
- If using frozen blueberries, make sure you thaw them first.
- If you are using decorating sugar, take the muffin tin out of the oven after 10 minutes, sprinkle the sugar on top and then put it back in the oven to finish cooking.
- Adapted from 'Baking: From my home to yours' by Dorie Greenspan.
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