Buttermilk Blueberry Muffins

This is the continuation of my Breakfast with the Bloggers. I saw these Buttermilk Blueberry Muffins at The Daily Blonde's blog and since I had everything on hand I had to make them! I love good personal reviews (and good photos of the food), entices me to want to make them even more. As I hope my blog does the same for you! :) These were great! I had thought of using lemon zest instead, but remember I had some orange zest in the freezer so I stuck with what was written. I used frozen blueberries, and they gave me very blue-berry muffins!

2 1/2 cups all-purpose flour
3/4 cup granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest of one orange
1 large egg, lightly beaten
3/4 cup buttermilk
2/3 cup canola oil
1 teaspoon pure vanilla extract
2 cups fresh blueberries

Preheat oven to 375 degrees F (190 degrees C).
Position rack in center of oven. Spray regular size muffin pans with a non stick cooking spray. Set aside.

In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract. In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries.
With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Fill each muffin cup almost full of batter, using an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 15-20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Makes 14 regular size muffins.

(TIP: a regular size ice cream scoop is the perfect size for muffins!)

Fresh Lime & Lemons

(TIP: freeze citrus zest in their juice for later use! Place in baggies when frozen.)

*See these also at Just Baking!

enjoy,