As you can tell from the badge that is to the right, I am a part of this month’s Blogging101 with WordPress. We receive daily assignments, but the weekend ones are optional, I believe. So far, this week has been amazing and I have learned a lot from the assignments and browsing other bloggers pages’. Being able to interact with other bloggers really motivates me to keep up with my blog and to take it to another level.
To celebrate the completion of the first week of classes and Blogging University, I decided to bake up Dorie Greenspan’s Blueberry Muffins, with hints of orange. I also topped it with streusel, because streusel makes all muffins better.
For me, baking is more than an occasional hobby. It’s more than just a passion. It is a love affair. This may sound silly, but I love going to the grocery shop and sorting through various ingredients to find the very best one. From setting my kitchen mise en place to the creaming and the mixing, I find the whole process relaxing. However, the biggest anguish comes from watching my baked products baking through the oven window. It’s like time couldn’t get any slower. Other than that, I feel like I am in my element.
So, thank you @Blogging101 and fellow bloggers for encouraging me to keep baking and posting!
Without further ado, here is the long-awaited recipe.
Blueberry Orange Muffins
Yields: 12 muffins
- grated zest and juice of 1 orange
- 3/4 cup buttermilk
- 2 large eggs
- 3 Tbsp honey (I omitted the honey)
- 1 stick unsalted butter, melted and cooled
- 1/3 cup sugar
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries – fresh or frozen
For the streusel:
- 7 Tbsp butter, melted
- 1 cup all purpose flour
- scant 1/2 cup sugar
- scant 1/4 cup brown sugar
- Center a rack in the oven and preheat the oven to 400 degrees F. (Don’t forget to lower your temperature to 375F degrees if you are using dark-coated/nonstick pans)
- Butter or spray the muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
- 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.
- In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange strong. Whisk in the flour, baking powder, baking soda and salt.
- Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy and bubbly, and that’s just the way it should be. Stir in the blueberries. Divide the batter evenly among the muffin cups.
- To make the streusel, combine and mix the melted butter with the sugars until they form coarse lumps. Spoon enough to cover the top of the muffins.
- Bake for 22 to 25 minutes, but adjust time as needed. When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.