I was absolutely thrilled with this recipe. I did not think two very different flavors could complement each other so perfectly!
Makes 18 muffins
- orange zest
- orange juice of one orange
- 2 eggs
- 3 tbsp honey
- 1 stick (8 tbsp) unsalted butter
- 1 1/2 cup sugar
- 2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup blueberries
- 1 tsp vanilla extract
- 1 1/2 tbsp light corn syrup
- 1/3 cup ground flax seed
Preheat oven to 400 degrees. Grease 12 cup muffin pan with nonstick baking spray or use cupcake liners.
Pour orange juice in measuring cup. Pour in enough buttermilk in the measuring cup to make 1 cup. Whisk in honey, eggs, and melted butter.
* For buttermilk substitute place 1 tbsp of lemon juice or white vinegar in liquid measuring cup and add enough milk to make 1 cup. Let stand for 5 minutes.
In large bowl stir sugar and orange zest together until moist.
Add flour, baking powder, baking soda, and salt. Pour liquid ingredients into dry ingredients and blend. Add the vanilla extract, light corn syrup, and ground flax seed.
Stir in blueberries
Fill muffin tins with batter and bake for 20-25 minutes.