For fruit lovers, this is the saddest time of the year. The grocery store selection is pretty slim once you get past the end of the apples and various forms of citrus. I love oranges, and have been on a bit of a blood orange bandwagon this week, but I also like variety. Luckily I froze several gallons of big, plump, organic blueberries last summer.
Sweet blueberries, combined with tangy blood orange zest, make an everyday muffin into something special. They are also quick, easy, and relatively healthy. The first day I served them spread with Blood Orange Curd. But on day two, I ate them with no adornment at all – still delicious.
- 1 3/4 cup all purpose flour
- 1/2 cup sugar
- 1 Tbsp baking powder
- 1 Tbsp finely grated blood orange zest
- 1 egg
- 3/4 milk
- 1/3 cup safflower oil
- 1 cup fresh or frozen blueberries
Preheat oven to 400 degrees. In a large bowl, combine the flour, sugar, baking powder and orange zest. Add the egg, milk and oil. Stir until just almost combined. Stir in the blueberries. Fill greased muffin pans 2/3 full. Bake for 18-25 minutes or until lightly browned. Makes 10 – 12 muffins.