Orange Blueberry Muffins

ORANGE BLUEBERRY MUFFINS

3/4 cup butter, softened

1 1/4 cups sugar

3 large eggs

2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup buttermilk

1/4 cup fresh orange juice (I used 1/2 cup and probably could have added even more!)

1 1/2 cups fresh blueberries

Preheat oven to 350^F.

Beat the butter and sugar at medium speed until creamy.  Add eggs, one at a time, beating well after each addition. 

Combine flour and next 3 ingredients.  Combine buttermilk and orange juice.  Alternate adding flour mixture and milk to butter mixture, beginning and ending with flour mixture.  After each addition, beat mixture at low speed until blended.  Fold in blueberries.

Place paper baking cups in muffin pans; add batter, filling 3/4 full.  Bake for 15-20 minutes or until tester comes out clean.  Remove from pans immediately and cool on wire racks.

Recipe said this makes 12 muffins, but I got 12 and had enough batter left over to fill an 8-inch round cake pan!  So I sprinkled that one with coarse sugar and baked it for about 25 minutes to make a coffee cake.  

Adapted from Paula Deen magazine, Jan/Feb 2006.  

The muffins were good, but there was not even a HINT of orange, even though I doubled the amount of orange juice called for.  I think it needs some grated orange peel!