Orange zest might just be my favorite ingredient. It brings out so much vibrant, fresh flavor and I especially like them in baked goods, like the Orange Buttercream Cupcake Cones and the Strawberry Banana Orange Muffins. I came across another muffin recipe that also uses orange zest and I couldn’t wait to make them. These were so spongy and moist without being too sweet and the blueberries and orange went so well together. I brought some to the boyfriend’s parents and they were an absolute hit!

Orange Blueberry Muffins (adapted from Brown Eyed Baker):

Yields 18 muffins

  • Zest and juice of 1 orange
  • 3/4 cup buttermilk
  • 2 large eggs
  • 3 tablespoons honey
  • 1/2 cup (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

Preheat oven to 400 degrees F.

Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)

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 flour, baking powder, baking soda and salt.

Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup (about 3/4 cup buttermilk).

Whisk in eggs, honey and melted butter.

Pour mixture over dry ingredients, stirring to combine.

Add blueberries and gently toss to combine.

Scoop the batter evenly into the muffin tray.

Place into oven and bake for 20 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.