adapted from Dorie Greenspan's Orange Berry Muffins, Baking: From My Home to Yours
Preheat oven to 400° F. Fill 12-cup muffin pan with paper liners (or use baking spray or a light coating of softened butter).
Melt the butter and set aside to cool.
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.
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.
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.
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.