TWD-Orange Berry Muffins

Here we are again, with this weeks edition of Tuesday with Dorie. When I joined in on this a few weeks ago, I just figured that we would bake a recipe each week and make a few great friends and just post about it, so that I could go back a year from now and remember my experience on it. I never dreamed that Dorie herself would check it out and actually comment. So, a great big THANK YOU to Dorie for the comment!



This week was chose by Michelle with Sugar and Spice. What a great choice! These are perfect for any morning snack....or late morning, early afternoon...bedtime...ok, anytime of the day perfect. The orange flavor is a background flavor, just as Dorie said in the book. It is not a really strong flavor at all. I also made half of mine with sugar sprinkled on top and the other half not. I liked the half that had the sugar on top, it gave a little extra sweet crunch, although, my 10 year old son did not like the sugar topping.



The batter came together quickly, and because I made mini muffins, 10-12 minutes later, I had perfect blueberry muffins.



This week, we have 2 new chicks to join our escapade..Nicole from Crazy Delicious and Ashley from Eat Me Delicious. A great big welcome to you guys. And of course, don't forget to check out Laurie, Michelle and Jaime, too!



We have a great one already picked out for next week!

Orange Berry Muffins


Grated zest and juice of 1 orange
About 3/4 cup buttermilk
2 large eggs
3 tablespoons honey
1 stick (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 blueberries–fresh preferably, or frozen (not thawed)


Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds of a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.

In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough–the batter will be lumpy and bubbly, and that’s just the way it should be.

Stir in the blueberries. Divide the batter evenly among the muffin cups.

Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes. When fully bakes, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.