Not only do we have a lot of blackberries around here, but we also have (had) a lot of blueberries. We've made gobs of blueberry muffins this summer and I needed a twist of something new.
I added some orange juice and zest to our most recent batch and love how it turned out. It was just the right amount of something different. I was considering even doing an orange glaze on the top - I love anything with a glaze, but opted for a crunchy sugar sprinkling instead.
I also baked these a little longer than I normally do because I had a craving for a browned sugar top. Don't ever underestimate the power of texture when it comes to food. Yum!
A morning baking at the baking counter - I really do love having a big separate area to spread out on.
This is the morning we went blue berry picking with our friends. Sweet Emma.
I think she tried a green one ; )
1¾ cups all-purpose flour
¾ cups granulated sugar
2¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup milk
4 tablespoon unsalted butter, melted and cooled
1 large egg
1 orange, zested and juiced
6 oz. fresh blueberries
coarse sanding sugar*
For the muffin batter, stir together flour sugar baking powder, soda and salt in a large bowl. Add melted butter, eggs, orange juice, zest and milk and stir just until combined. Fold in blueberries. With an ice cream scoop, scoop batter into a muffin tin lined with papers.
Top generously with coarse sanding sugar.
Bake at 350 for 18-22 minutes.
I sprinkled generously with sanding sugar before baking.
I don't have any in-stock in the store right now, but they will be restocked soon.
Love that crunchy sugar top!