Orange Blueberry Muffins

Adapted from Dorie Greenspan
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.

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