Orange Blueberry Muffins

I have roughly 2 weeks left to the semester and while all I want to do is play guitar, cook, and share recipes, what I really have to do is bust out some results for work and spend all my free time studying.

These were fantastic, so I had to share them.  They are the perfect balance of sweet and citrus.  I intend on making them as lemon-blueberry next time.  This is a large batch and makes either 15 regular muffins or 8 "Texas" muffins according to the person whom I stole the recipe from.  I'm not sure if that is an actual type of muffin or if it's just a play on everything being bigger in Texas.

I especially loved them because if you were to say cut out all processed foods as torture a lifestyle change your availablility of sweets without guilt would drop tremendously, and these felt like having dessert for breakfast.  Another bonus is they lasted for 3 days at room temperature.  They probably could have lasted 4 or 5 but honestly there weren't any left to find out.

Orange Blueberry Muffins
Adapted (only because I messed up) from Key Ingredient Recipes

Ingredients

Muffins
1 cup milk
½ cup freshly squeezed orange juice
½ cup sour cream
2 large eggs
1 cup (2 sticks) unsalted butter, melted and slightly cooled
3 ½ cups all purpose flour
1 cup sugar1 ½ teaspoons baking powder
½ teaspoon salt
Zest of 1 orange
1 cup fresh or frozen blueberries tossed in a bit of flour

Orange Glaze
¼ cup freshly squeezed orange juice ( added all my juice to the muffin batter by accident so I used lemon juice here)
1 ½ cups powdered sugar
1 teaspoon grated orange zest (and lemon zest here… must learn to follow directions)

Method

Preheat oven to 350 degrees F.  Grease muffin tins (makes about 15 muffins). Whisk together the milk, ½ cup of the orange juice, sour cream, eggs, and butter in a medium mixing bowl.

Combine the flour, sugar, baking powder and salt in a large bowl.  Pour the milk mixture into the dry ingredients and stir just until the flour is incorporated. Gently fold the orange zest into the batter, then gently fold the blueberries into the batter.

Spoon the batter into the muffin pan, filling each up just ot the top. Bake the muffins for about 25 minutes, until they are golden brown around the edges and a toothpick inserted into the center comes out clean.

Cool the muffins in the pan for about 5 minutes, then transfer them to a cooling rack and glaze.

To make the glaze: combine all three ingredients in a medium bowl. Take each muffin and dip it upside down into the glaze. Twist the muffin a little as you pull it out. Set it on a cooling rack. Repeat with remaining muffins. Serve warm or cool. Keeps for about 3 days, but I doubt they will last that long.