Orange Blueberry Muffins

I don't love citrus plain. Grapefruit, is the exception, but even then, I grow tired of eating it. Thankfully, M loves oranges and I can feed her oranges almost every day for snacks. I like using citrus in baking (what don't I like using in baking?) and was thrilled to find this simple blueberry muffin recipe that had and orange in it. I was able to pull out some of the blueberries I had frozen over the summer to throw in these muffins, which made them even better (because it didn't involve a trip to the grocery store). We all loved them.

Orange Blueberry Muffins
adapted from Baking: From My Home to Yours by Dorie Greenspan

grated zest and juice of 1 orange
about 3/4 c buttermilk
2 large eggs
3 T honey
1/2 c butter, melted and cooled
1/3 c sugar
2 c all purpose flour (or up to 1 c whole wheat flour and 1 c white flour)
1 T baking powder
1/4 t baking soda
1/4 t salt
1 c blueberries, fresh or frozen (not thawed)

Pour the orange juice into a measuring cup. Pour in enough buttermilk to make 1 c. Pour into small bowl and whisk with honey, eggs, and butter. In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar smells strongly of oranges. Whisk in the flour, baking powder, baking soda, and salt. Pour the liquid ingredients over the dry ingredients and stir quickly, but gently to blend. Stir in the blueberries. Divide the batter evenly between 12 muffin cups (either with muffin papers or greased). Bake in a preheated 400 degrees oven for 22 minutes, or until a tester inserted into the center comes out clean. Transfer to rack, cool 5 minutes, and then enjoy!