Blueberry Orange Zest Muffins
For some reason I have been on this kick for wanting to make blueberry muffins. So it came in perfect timing with blueberry’s being on sale ($3 for 2 packs). You can always use frozen blueberries, but I’m convinced that muffins just don’t taste the same when using frozen fruit. I was looking for a way to have blueberry muffins but adding a little twist to them to make them a little funkier than the norm. This is where my orange zest idea came into play. Most muffins that have some kind of zest in them are usually with lemon zest. Lemon is more pungent and I was looking for a sweeter citrus to co-exist with the tartness of the blueberries.
This would be great for when you have people over for breakfast or lunch, or in my case when you just want to feed your coworkers J
- 2 cups flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- 2/3 Sugar or ½ cup of Splenda – I used splenda
- 1 tsp. cinnamon
- 1 stick butter - melted
- 1 cup buttermilk
- 2 eggs
- 2 cups blueberries
- I orange – zested
Cinnamon Sugar topping:
- 1 tbsp. sugar
- ½ tsp. cinnamon
Preheat oven to 400 degrees. Line a 12 cup muffin tin with liners and set aside.
Combine the first 5 ingredients in a medium bowl and set aside. In another bowl combine the melted butter and 2 eggs and beat till combined. Add in the buttermilk and wisk together. Zest the entire orange into wet bowl and then in sections add the flour sugar mixture into the wet mixture, making sure all is combined. DO NOT OVER MIX!!!!!
*When you mix muffins or cupcakes too much they become dense and less fluffy. You want to mix till combined but not mix too much. Find your middle ground
Fold in the blueberries into the batter and when combined pour the mixture into the muffin cups – close to the top of the liners. It should fit perfectly into the 12 cup muffin pan.
Take 1 tbsp. sugar and ½ tsp. cinnamon and combine in a small bowl. Dust the raw muffins with the cinnamon sugar mixture.
Bake for 15 minutes, or until toothpick inserted comes out clean. Best served warm but not overly hot so I would wait about 5 10 minutes before serving.