I set out to make another muffin--something besides the blueberry banana ones I've been making--to keep things interesting around here. I settled on a lemon-blueberry buttermilk muffin, which quickly became an orange-blueberry muffin once I realized I didn't have any lemons. Woops! No worries, they turned out just fantastically.
Makes 12 oversized, strange-looking muffins (try for 14-16)
-1/2 c whole wheat flour
-1 1/2 + a little less than 1/4 c (since you add juice at the end) all purpose flour
-1 tsp baking powder
-1 tsp baking soda
-1/4 tsp salt
-1/2 tablespoons butter
-1/3 c unsweetened applesauce
-1/4 c white sugar (or a little less)
-1/8 c brown sugar (loosely packed)
-1 egg
-1 c buttermilk
-blueberries to taste (I used a little less than half a bag of frozen ones)
-the zest of one orange and the juice of 3/4 of it
-the zest and juice of half a lime (or lemon, which I would have preferred but, alas, did not have)
Preheat the oven to 450
-Mix the dry ingredients (flours, sugars, baking powder, baking soda, salt) in a large bowl and set aside
-Mix the butter, applesauce, and egg in a smaller bowl until well mixed
-Add the buttermilk into the egg etc mixture and mix until just combined (don't overmix)
-Add the wet ingredients to the dry and mix until just mixed
-Add the zest and juice
-Add the blueberries
-Fill muffin tins
-Bake for 10-15 min
