quick bread

Orange Blueberry Muffins

I really haven't made many quick breads lately due to Summer, I think. But when I made these yesterday, I remember how much I missed them.

Really, it was due to soon going out of town, and having a basket of blueberries to use that caused me to make these. And R1 was coming for lunch...enough reason for me to turn on my oven...

I think I had clipped this recipe out of a Florida's Natural Orange Juice ad in the Sunday paper more than 3 years ago, always figuring I'd try it, but never really setting out to do so. What a shame! So delicious, and not too overwhelmingly orangy - although I don't mind that. Easily enough, I think you could lemonize the recipe if so desired. Originally it was a loaf pan recipe, but I prefer 12 of something to one... That and I have instant portion control, which when it comes to quick bread, sometimes I need.

So here it is: but I added coarse sanding sugar to the tops before I baked, you could also use turbinado sugar or probably even plain sugar (maybe even mixed with a bit of cinnamon if you love that).

Orange Blueberry Muffins

  • 1/2 c. orange juice
  • 1 c. blueberries
  • 2 T. ap flour
  • 1 3/4 c. ap flour
  • 1/4 c. cornmeal (I like coarse here)
  • 1 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt (omit if using salted butter)
  • 6 T. room temp butter
  • 3/4 c. sugar
  • 1 egg
  • 2 t. orange peel, grated

Preheat oven to 350.

Line muffin tins with papers. Toss blueberries with 2 T. flour to coat them and prevent them from sinking in your batter. Sift together: 1 3/4 c. flour, cornmeal, powder, soda and salt in a medium bowl

In a large bowl, beat butter and sugar on high for 3 minutes until light and fluffy. I really do set a timer here. Add egg and beat well, then beat in orange juice and peel. Add flour mixture and beat on low until well mixed, but don't overbeat. Stir in blueberries.

Portion into muffin tin, and sprinkle with coarse sugar.

Bake for 25 minutes or so for 12 muffins. If you must make a loaf, butter and flour your loaf pan well, then bake it for 55-65 minutes. In both cases, test with a pick to make sure they are done.

If it is not nearly 100 degrees where you live, and is a very pleasant and manageable mid 70's like it's been here the past few days, give quick breads a try in the summer - or earmark it for a few years until you rediscover it and wish you made it earlier. If you're like me, you'll have to give away some, but that only can add to your popularity! If not, you could always hoard them in the freezer.

On a non-food note: Why am I obsessed with this chair from B&B Italia?


I can envision myself sitting in this thing for hours, even though it is completely unlike anything I would ever buy... It's reminiscent of a lady in a stripy swimsuit, who wouldn't want that in their living room?