I have a newfound appreciation for oranges. Citrus fruit is at its peak here in the wintertime, but in the past I've always shunned oranges in favor of my beloved lemons.
Recently I've been buying a lot more fruit, and as I've been looking around grocery stores for the best-looking produce, I've given oranges another try. I'm happily realizing that there's such a huge variety of types (shapes, sizes, and colors) to play with. I'm sure my little orange friends will keep me entertained until spring rolls around.
I made these muffins with one of my new favorites, cara cara oranges. They're delicate, thin-skinned, and resemble pink grapefruit on the inside. I also used the blueberries we picked last summer, which is always a special treat. These muffins are incredibly light; the texture was among the best of any muffin I've made. Also, like many of Dorie Greenspan's recipes, they're really versatile, so feel free to play with your fruit.
Orange Blueberry Muffins
Adapted from Dorie Greenspan's Baking: From My Home to Yours
Makes 12 muffins
Grated zest and juice of one orange
About 3/4 cup buttermilk
2 large eggs
3 tablespoons honey
1 stick (8 tablespoons) unsalted butter, melted and cooled
1/3 cup sugar
2 cups all-purpose flour
2 1/2 teaspoons baking power
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries, fresh or frozen (not thawed)
Turbinado sugar, for topping (optional)
1. Center a rack in the oven and preheat to 400F. Grease a regular 12-cup muffin pan with non-stick baking spray or line with paper liners. Place the muffin pan on a baking sheet.
2. Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey, and melted butter.
3. In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong. Whisk in the flour, baking powder, baking soda, and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don't worry about being thorough. The batter will be lumpy and bubbly. Stir in the blueberries, and divide the batter evenly among the muffin cups.
4. Bake for 20-25 minutes. If you want to top the muffins with turbinado sugar, sprinkle on after the muffins have baked for 10 minutes. When fully baked, the muffins will be golden and springy to the touch and a tester inserted into the center will come out clean. Allow to cool on a rack for 5 minutes before removing the muffins from the pan.