The other recipe I chose to make was Orange Berry Muffins. These were the best smelling muffins that I have ever made! The batter smelled incredible and they tasted just as great. They disappeared very quickly and were delicious.
This yogurt really has nothing to do with the recipe, but I was so excited that my local grocery store finally started carrying Greek yogurt. I use it in everything and as a sub for sour cream.
(Source: Dorie Greenspan “Baking: From My Home to Yours” p. 3)
Decorating sugar, for topping (optional)
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.
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