Orange Blueberry Muffins

by May 8, 2020

The muffin top here is crisp perfection and the interior crumb is light, like that of a fine cake. Who knew home-baked muffins could be this good?! Whenever I want baking success without rolling the dice, I turn to Dorie Greenspan. This is from her book, Baking: From My Home to Yours.

Orange Blueberry Muffins

adapted from Dorie Greenspan's Orange Berry Muffins, Baking: From My Home to Yours

Servings 12 muffins


  • 8 tbsp unsalted butter
  • 1 orange
  • cup granulated sugar
  • ¾ cup buttermilk approximate amount
  • 3 tbsp honey
  • 2 eggs large
  • 2 cups all-purpose flour
  • 2 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp kosher salt
  • 1 cup blueberries fresh or frozen (not thawed)


  1. Preheat oven to 400° F. Fill 12-cup muffin pan with paper liners (or use baking spray or a light coating of softened butter).

  2. Melt the butter and set aside to cool.

  3. Zest the orange into a medium sized mixing bowl. Add the sugar and rub the zest and sugar together with your fingertips until the fragrance of the orange zest is strong.

  4. Juice the orange into a 2 cup glass measuring cup and pour in enough buttermilk to make 1 cup. (Remove any orange seeds or use a small strainer over the measuring cup.) Whisk in the melted butter, honey, and eggs.

  5. Add flour, baking powder, baking soda, and salt to the sugar and orange zest bowl and whisk to combine. Pour the liquid ingredients over the dry and mix gently but quickly to blend. As Dorie says, "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 and divide the batter evenly among the muffin cups.

  6. Bake for 22–25 minutes until the tops of the muffins start to turn golden and spring back from a light touch. Cool 5 minutes in pan then transfer the muffins to a cooling rack.

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