This recipe was one of the selections for TWD before I joined the group. These muffins always looked really tasty to me so I knew I’d try them eventually. Monday was a birthday event for work and I decided to make these muffins to bring in. Unfortunately, we didn’t have any oranges or orange juice like the original recipe calls for so I had to modify it slightly. Too bad because I’m sure the addition of the citrus would have been wonderful!

The most exciting thing that happened with these muffins is that they didn’t turn blue! I used fresh berries instead of frozen and had no problems for the very first time ever. That seems to be the trick to not turning out blue blueberry muffins. As is the case with most of Dorie’s recipes, these muffins were great and enjoyed by everyone!

Blueberry Muffins
adapted from Baking: From My Home to Yours, by Dorie Greenspan

1 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 powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries – fresh, preferably, or frozen (not thawed)
decorating sugar (optional)

Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size 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.

Whisk together the buttermilk, eggs, honey and melted butter in a medium bowl.

In a large bowl, whisk the sugar, 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.

Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes. 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.