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Blueberry Almond and Cranberry-Orange Muffins

Posted Jan 02 2010 12:00am

For brunch, I decided to make 2 types of muffins. I'm a big fan of cranberry-orange, but I know some people don't like cranberry, so I also made blueberry. Our internet was down, so I couldn't look up an recipes, so I grabbed my go-to baking book, "Baking From My Home to Yours" by Dorie Greenspan (the Tuesdays with Dorie book). She had a recipe for Orange Blueberry Muffins, so I adapted it to make both recipes. The muffins came out a bit on the dry side, so next time I might undercook them for a little less time.

Blueberry Almond and Cranberry Orange Muffins
adapted from Dorie Greenspan

Blueberry Almond:
1 cup buttermilk
2 large eggs
3 tbsp. honey
1 stick of butter, melted and cooled
1/3 cup sugar
2 cups all purpose flour
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 1/2 cups frozen blueberries
1 tsp. lemon zest
1 tsp. almond extract
Raw sugar, for dusting the tops

Cranberry Orange:
3/4 cup buttermilk
2 large eggs
Juice of 1 orange
1 stick of butter, melted and cooled
1/3 cup sugar
2 cups all purpose flour
2 1/2 baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 1/2 cups fresh cranberries
1 tbsp. orange zest
Raw sugar, for dusting the tops

Preheat oven to 400 degrees.
Line a 12 cup muffin tin (or 2 if making both recipes).
Add sugar to a bowl, add zest and rub zest into sugar with fingers.
Add buttermilk, eggs, honey or orange juice, extract and melted butter to the bowl. Whisk well.
In a seperate bowl, whisk together dry ingredients.
Add wet ingredients to dry, whisk until just incorporated.
Add berries, fold in with a spatula.
Divide batter evenly into muffin cups.
Bake for 10 minutes, sprinkle the muffin tops with sugars.
Bake for another 11-13 minutes.
Cool on a wire rack, store in an air tight container.
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