Categories: Breakfast, Muffins

Ingredients

• 1 orange, zest of
• 1 orange, juice of
• 3/4 cup buttermilk (about)
• 2 large eggs
• 3 tablespoons honey
• 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 fresh blueberries
• coarse decorator sugar, for topping

Directions

1. Center a rack in the oven; preheat oven to 400°; butter or spray 12 regular-size muffin cups; place muffin pan on a baking sheet.

2. Add orange juice to a large glass measuring cup; pour in enough buttermilk to make 1 cup; whisk in the eggs, honey, and melted butter; set aside.

3. In a big bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong.

4. Whisk in the flour, baking powder, baking soda, and salt.

5. Pour the liquid ingredients over the dry ingredients and, using a whisk or rubber spatula, gently but quickly stir to blend (don’t worry about being thorough, the batter will be lumpy and bubbly).

6. Stir in the blueberries.

7. Divide the batter evenly among the muffin cups.

8. Bake 22-25 minutes; if you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked 10 minutes.

9. When fully baked, the muffins will be golden and springy to the touch and pick comes out clean.

10. Transfer the pan to a rack; cool 5 minutes before carefully removing each muffin from its mold.

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