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...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
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.