Plump, juicy blueberries and hints of orange and honey make for a perfect breakfast on a summer morning.
With all of the confection and cupcake-baking I do, it’s easy to forget the simple pleasures of homemade bread and muffins. These blueberry muffins embody everything that is good about the summer.
Blueberry Orange Honey Muffins
yield: 12 regular-sized muffins or, if you’re a gluttonous fool like me, 6 – 8 large muffins
- 1 large orange
- 1/4 cup melted butter
- 1/4 cup sugar
- 1/4 cup honey
- 2 eggs
- 1/2 cup fat-free Greek yogurt
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups fresh blueberries
Preheat oven to 375 degrees or 350 if using dark pans. Grease a 12-cup muffin tin (or a 6-cup one if you prefer large, bakery-style muffins). You can also use cupcake liners in a pinch.
Zest and juice the orange. Measure out 1/2 cup of juice. If you’re a little bit under, add water to measure a half cup.
In a medium bowl, whisk together the zest, juice, butter, sugar, honey, eggs, and yogurt.
In a large bowl, whisk together both flours, baking powder, baking soda, and salt.
Add the wet works to the dry goods, and whisk just to combine. Don’t over-mix; it’s okay to have lumps in muffin batter. Fold in the blueberries.
Divide the batter among the muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for about 18-20 minutes, until lightly browned and a toothpick inserted in the center comes out clean. If you’re making the larger version of these bad boys, you’ll bake them for 24-26 minutes.
Enjoy plain, or with butter and marmalade or jam.