For fruit lovers, late winter can feel a bit lean. Once apples and citrus are past their peak, grocery shelves often look sparse. I’ve been enjoying oranges lately—blood oranges in particular—but I also crave variety. Thankfully, I froze several gallons of ripe organic blueberries last summer, which have been a perfect pantry rescue.
Sweet blueberries paired with the bright, slightly bitter aroma of blood orange zest turn an ordinary muffin into something memorable. These muffins are quick, simple, and relatively wholesome. I served them the first day with a smear of blood orange curd; by the second day they were just as good plain, no adornment needed.
Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 tablespoon finely grated blood orange zest
- 1 large egg
- 3/4 cup milk
- 1/3 cup safflower oil (or your preferred neutral oil)
- 1 cup fresh or frozen blueberries
Directions:
Preheat the oven to 400°F (200°C). In a large bowl, whisk together the flour, sugar, baking powder, and blood orange zest. In a separate bowl or measuring cup, beat the egg and combine it with the milk and oil. Pour the wet ingredients into the dry and stir until the batter is just nearly combined—small lumps are fine and help keep the muffins tender. Gently fold in the blueberries, taking care not to overmix.
Grease a muffin pan or line it with paper liners. Spoon the batter into the cups, filling each about two-thirds full. Bake for 18–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the muffins to cool for a few minutes in the pan, then transfer to a wire rack to cool slightly before serving.
Yield: 10–12 muffins. These are delicious warm with butter or jam, or simply enjoyed on their own with a cup of tea or coffee.