Back in January, I saw a few food bloggers had all made the same muffin and the recipe looked great, so I made my first Dorie recipe- Orange Berry Muffins. I didn't even know about Tuesdays with Dorie then, but I enjoyed making the recipe and while they were tasty, they didn't quite turn out right.
So, yesterday, I thought I'd make something yummy for breakfast and when I saw the blueberries in the fridge looking perfect I knew just the thing. This time, the muffins were delicious- pleasantly plumped, fragrant, and flavorful. Serve with honey butter or jam and enjoy.
I also have a blog award from cute Mary Ann from Meet me in the Kitchen. She's so sweet and makes wonderful, homey food. Thanks Mary Ann!
Now I'm supposed to pass it on, so here are a few favs that I'll pass this award onto. Check them out!
Ezra Pound Cake
Randomosity and the Girl
Madam Chow's Kitchen
Keep up the great cooking everyone- and go make your honey some muffins for breakfast!
Orange Berry Muffins
From Baking by Dorie Greenspan
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)
Getting Ready: 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. (But be smarter about it than I was, and don't sprinkle it while the pan in still in the oven so you get sugar burning all over!) 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.