Blueberry Muffins
Ronnie's Notes
These muffins are dense and cakey.
Tips: Second Thoughts If you don’t like the taste of orange, substitute the orange rind with 2 tsp. freshly grated lemon rind, or use 3/4 tsp. cinnamon instead. (Sift it with the other dry ingredients.)
Difficulty: Intermediate
Instructions
Preheat the oven to 400°F.
Grease 12 large muffin cups.
Melt the butter and set it aside to cool slightly.
Sift the flour, sugar, salt, baking powder, and baking soda into a bowl.
Stir in the orange peel.
Combine the buttermilk, egg, vanilla extract, and melted butter in a second bowl.
Beat the liquid ingredients to form a uniformly colored mixture.
Pour the liquid ingredients into the dry ones.
Stir only enough to moisten all the dry ingredients.
Do NOT beat into a smooth batter; this makes the muffins tough.
Fold in the blueberries.
Fill the muffin cups 1/2 to 2/3 full with the batter.
Bake 20– or until a cake tester inserted into the center comes out clean.