Orange Blueberry Muffins

I LOVE blueberry muffins, they are my favourite thing to get at coffee shops to enjoy with a strong cappuccino. I havent made them before because, well, im a little tight. Normally blueberrys are expensive and I don’t have the craving strong enough to justify the spend (which is a little daft when you consider the cost of a blueberry muffin in a coffee shop). Anyway I was in the supermarket and saw that they had blueberries on offer so I bought some and knew just what I was going to make – muffins of course. In retrospect I should have realised there was a reason the berries were cheap, they were pretty tasteless. The muffins were nothing special because of that, and also because I slightly undercooked them. After I had one fresh I put the rest in the freezer because they were not bad enough to throw away. It turns out they were better once toasted and spread with a little butter, ive been enjoying the rest for breakfast over the past week.

Orange Berry Muffins: Dorie Greenspan “Baking: From my home to Yours”

makes 12 muffins


Grated Zest and Juice 1 Orange

about 3/4 Cup Buttermilk

2 large Eggs

3 Tblsp Honey

1 Stick (8 Tblsp) Unsalted Butter, melted and cooled

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, preferably, or frozen (not thawed)

1. Centre a rack in your oven and pre-heat to 400F / 205C. Butter or spray the molds or line with paper liners.

2. Pour the orange juice into a measuring cup and top up with enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.

3. In a large bowl rub the orange zest into the sugar until the sugar is moist and fragrant. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry and working with a spatula or whisk gently mix together. Dont over mix this, lumps are fine. Stir in the blueberries.

4. Divide the batter amongst evenly among the molds and bake for 20 to 25 minutes. When fully baked the muffins will be golden and springy to the touch and a thin knife inserted into the middle of the muffins will come out clean. Cool for five minutes before removing the muffins from the pan.


Notes: I will probably not make these again, I think even if they have been perfect they wouldnt be what I was looking for – does anyone have a great recipe

Does anyone know anything about designing CSS themes for wordpress. Im looking to get a more personal site design but literally have no idea where to start and any pointers would be appreciated (as a possibility does anyone know how much it would cost to get a site designed and maybe any recommendations of designer) 


4 responses to “Orange Blueberry Muffins

  1. Such a shame you were disappointed with the muffins. I love blueberry too, and it’s a staple in our house. I buy up blueberries when they’re cheap at the beginning of the season and freeze them to keep us going through the winter.

    My recipe is here:

    I really like it, so hopefully you will too. Plus it’s the base recipe I use for all others because it’s so adaptable. (hence why here it’s with raspberries) With blueberries I use cinnamon not mixed spice and usually (but not always!) leave out the chocolate and add more berries. Let me know if you give it a try.

  2. Mmm… I love blueberry muffins, and I love oranges and orange flavored things, but I’ve never had an orange blueberry muffin. It sounds exciting. Thanks for the recipe.

  3. That blueberry shot is lovely.

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