imafoodblog.com

So a few weeks ago I posted about some yummy lemon blueberry muffins. This week I thought I would shake things up a bit and post about some orange blueberry muffins. I know, I’m crraaaazy. I like to live life in the fast lane.

These Orange Berry Muffins are the very first recipe in Dorie Greenspan’s Baking: From My Home to Yours. I don’t really know why that is relevant, but, something has got to be first and this is it.

They top the list of favorite muffins that I have made in recent times. I absolutely loved the orange blueberry combo and the orange flavor was a nice change up from the standard lemon zest that I usually add to a berry muffin.

These muffins were really tender and moist, with a great crumb. Not surprising since this is a Dorie recipe. They were on the lower end of sweet, which to my surprise I enjoyed. There is only 1/3 cup of sugar in the batter. The rest of the sweetness comes from some honey and fresh orange juice.

For this recipe I used the zest of 2 oranges but the juice of only 1 orange (about 1/4 cup). This created a lovely orange flavor that was not overpowering.

I used 6 oz of blueberries which is a standard small container. I think these could stand to have a bit more berries, a full 8 ounces would probably be perfect.

If you are looking for a way to use up your bounty of blueberries, this is a great recipe to try. I just scored blueberries for 99 cents per pint, so you can bet your ass I will be making these again really soon.

Full recipe after the jump.

Follow up:

Orange Blueberry Muffins
original recipe by Dorie Greenspan
makes 12

• grated zest of 2 oranges
• 1/4 cup orange juice
• 3/4 cup buttermilk
• 2 large eggs
• 3 tbsp honey
• 1/2 cup canola oil
• 1/3 cup sugar
• 2 cups all purpose flour
• 2 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup blueberries - fresh, if frozen - do not thaw

1. Preheat oven to 400F. Prepare your muffin tins cooking spray or muffins cups.
2. Zest and then juice your oranges. Whisk the juice, buttermilk, eggs, honey, and canola oil together in a bowl or measuring cup.
3. In a large bowl, rub together the sugar and orange zest until the aroma is strong. Whisk in the flour, baking powder, baking soda and salt.
4. Pour the liquid ingredients into the dry ingredients and gently stir together with a rubber spatula being careful not to over mix the batter. Stir until everything is just shy of totally combined, you can finish mixing when you add the blueberries. Stir in the blueberries.
5. Divide batter evenly between 12 muffin cups. I use a 1/4 cup ice cream scoop.
6. Bake for 22 - 25 minutes. When fully baked the muffin tops will be golden and springy to the touch and a cake tester or knife will come out clean. Transfer the pan to a rack and allow to cool for a few minutes before removing them from the pan. I use a silicon pan and I like to let the muffins cool completely in the pan before I remove them as I find they come out cleaner and easier than if they are still warm. These guys will keep up to 2 months in the freezer.